Raspberry Cheesecake Poke Cake

This Raspberry Cheesecake Poke Cake is not only delicious and beautiful, it’s also easy! I love when I can make a dessert so pretty everyone thinks I must have bought it from the bakery.

This poke cake has a delicious cheesecake inside to make this one of the tastiest, and moist cakes you’ve ever had!

• 
  
  
  Pin this for later!

Raspberry Cheesecake Poke Cake

Serves 12-15

Ingredients

• 1 (18.25 ounce) package white cake mix, prepared to package instructions
• 1 package (3 ounce) package raspberry gelatin
• 1 cup boiling water (for gelatin)
• 2 (8-ounce) packages cream cheese
• ½ cup powdered sugar, divided
• 2 tablespoons milk
• 8 ounces whipped topping, thawed
• 1-2 cups raspberries

Directions

1. Bake cake in 13×9 pan according to package instructions. Allow to cool.
2. Using a fork, poke holes in the top of the cake.
3. Mix together the raspberry gelatin with 1 cup of boiling water until dissolved, and then spoon each color gelatin over the cake, making sure to pour over the holes. It’s good to spoon over each row 2-3 times for good coverage.
4. Next, mix together cream cheese and powdered sugar with 2 tablespoons of milk. Spread out cream cheese mixture over the cake.
5. Top with whipped cream, spread out over the cream cheese layer.
6. Finally, top the whipped cream with raspberries.
7. Chill for 4 hours before serving.