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White Raspberry Poke Cake Recipe

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This recipe for White Raspberry Poke Cake is from DESSERTS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
15.25 oz. white cake mix
3 large eggs
1/2 cup milk
1/2 cup water
1/4 cup butter melted
2 teaspoons vanilla extract
1-2 teaspoon(s) almond extract.

FILLING
21 ounce can raspberry pie filling

FROSTING
8 ounce package cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Raspberries
Sliced Almonds
Directions:
Directions:
1. Preheat oven to 350 F. Grease a 9×13-inch baking dish; set aside.
2. In a large bowl, mix together cake mix, eggs, milk, water, butter, and extracts on low for 30 seconds.
3. Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
4. Pour batter into prepared baking dish.
5. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
7. Pour the fruit filling over warm cake, gently spreading as necessary.
8. Let cake cool to room temperature.

To make the frosting, beat together cream cheese and butter until combined.
Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.
Mix in milk to reach desired consistency.
Spread frosting over room temperature cake. The easiest way to do this is to drop frosting evenly over cake and then gently spread to combine.

Chill until ready to serve.
Just before serving, top with fresh raspberries and sliced almonds.
Cover and chill any leftovers
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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