Raspberry Poke Cake

This decadent raspberry poke cake is the perfect combination of sweet white chocolate and tart raspberry flavor - a surefire hit at any event or gathering!

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Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time51 minutes mins

Servings12

A raspberry poke cake is a delicious dessert that takes a classic cake and infuses it with the flavor of tart raspberries. This moist poke cake is filled with raspberry jello and preserves and topped with a sweet white chocolate whipped topping that is utterly decadent. 

Raspberry Poke Cake Ingredients

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The combination of the sweet raspberry filling and white cake creates a scrumptious flavor, which is sure to satisfy any sweet tooth. When it’s topped with luscious whipped cream and white chocolate pudding, it takes the taste of this moist cake even further. 

The tartness of the raspberries, combined with the sweetness of the cake, makes for an exquisite experience that is sure to please everyone in attendance!

WHITE CHOCOLATE: Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls. A basic vegetable peeler works great to create the curls. Alternately, you can finely chop about 2 to 3 ounces of the white chocolate bar to sprinkle over the top as garnish.

PUDDING: Sometimes, the white chocolate instant pudding is hard to find at the local grocery store, so I have substituted cheesecake or vanilla flavors, which both taste good. Cheesecake is my favorite, though.

CAKE MIX: If you have another flavor of boxed cake mix on hand, such as a vanilla cake, you can certainly use that instead for this raspberry jello poke cake recipe.

How To Make This Raspberry Poke Cake Recipe

Starting with a boxed cake mix makes creating this delicious dessert easy. Once baked and cooled slightly, a wooden spoon handle is a perfect size to add the holes in the cake. The raspberry jello mixture is poured in so that it seeps through the nooks and crannies of the cake.

Finally, you will whip up a pudding and whipped topping mixture and spread it over the cake along with white chocolate and raspberry garnish.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch glass baking dish with baker’s spray. Set aside.

STEP TWO: In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes.

STEP THREE: Once the cake has baked, remove it from the oven and let the cake cool on the counter for 15 minutes.

STEP FOUR: Using the handle of a wooden spoon, poke holes all over the surface of the cake. Set aside.

STEP FIVE: In a medium bowl, add the seedless raspberry preserves, raspberry jello, and boiling water. Whisk until the jello powder has fully dissolved. Add the ice-cold water and whisk again until all the ice pieces are dissolved and the mixture has slightly cooled.

STEP SIX: Slowly pour the raspberry jello mixture over the top of the cake, being sure to get the jello into the holes. Set aside.

STEP SEVEN: Add the whole milk and white chocolate pudding mix in a large mixing bowl. Whisk for 2 to 3 minutes or until the mixture is soft set.

STEP EIGHT: Fold the thawed whipped topping into the pudding mixture until fully combined.

STEP NINE: Spread the whipped topping mixture evenly over the surface of the cake.

STEP TEN: Top with the garnish of white chocolate curls and fresh raspberries.

STEP ELEVEN: Refrigerate the raspberry poke cake for at least 4 to 6 hours or up to overnight.

How To Serve

We think this raspberry poke cake is best served with a scoop of your favorite ice cream flavor, such as our creamy vanilla ice cream. 

You could also pair it with an almond-flavored coffee, coconut milk latte, or vanilla latte for a complementary flavor. 

If you are looking for more easy cakes that are bursting with sweet flavors, try our strawberry poke cake and orange creamsicle cake, too.

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Storage

Whether you’re planning a dinner party or just looking to prep some sweet delights ahead of time, knowing how to store your Raspberry Poke Cake properly is key.

MAKE AHEAD: This raspberry poke cake recipe lends itself quite well to making ahead of time. You can bake the cake, add the raspberry gelatin mixture, and store it in the fridge without the topping a day in advance. Keep it covered tightly with plastic wrap to prevent it from drying out. When you’re ready to serve, simply whip up your dreamy whipped cream topping, smooth it over your cake, and it’s ready to impress!

IN THE FRIDGE: You can store this white chocolate raspberry poke cake in the refrigerator, covered with plastic wrap, for 2 to 3 days. 

IN THE FREEZER: You can freeze this jello cake after the raspberry jello step has been added. Allow the cake to cool completely, cover it tightly with aluminum foil and freeze for up to one month. Thaw in the refrigerator before adding the white chocolate whipped topping and garnish. 

This raspberry poke cake is the perfect dessert for any occasion! With the delectable combination of tangy raspberry jello and a sweet white chocolate whipped topping, you’ll have a dessert that will leave all your friends and family asking for seconds! 

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Raspberry Poke Cake

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This decadent raspberry poke cake is the perfect combination of sweet white chocolate and tart raspberry flavor – a surefire hit at any event or gathering!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 51 minutes minutes

Servings 12

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Ingredients

  

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• 16.25 ounces white cake mix (Betty Crocker Super Moist brand)
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• 1 cup seedless raspberry preserves
• 3 ounces raspberry jello
• ⅔ cup boiling water
• ⅓ cup ice water
• 1 cup whole milk very cold
• 3.3 ounces instant white chocolate pudding
• 8 ounces whipped topping, thawed

Garnish

• ⅓ cup white chocolate curls, from a 4-ounce white chocolate bar
• 12 fresh raspberries

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13-inch glass baking dish with baker’s spray. Set aside.
• In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes.
• Once the cake has baked, remove it from the oven and allow it to cool on the counter for 15 minutes.
• Using the handle of a wooden spoon, poke holes all over the surface of the cake. Set aside.
• In a medium bowl, add the seedless raspberry preserves, raspberry jello, and boiling water. Whisk until the jello powder has fully dissolved. Add the ice water and whisk again until all the ice pieces are dissolved, and the mixture has slightly cooled.
• Slowly pour the raspberry jello mixture over the top of the cake, being sure to get the jello into the holes. Set aside.
• In a large mixing bowl, add the whole milk and white chocolate pudding mix. Whisk for 2 to 3 minutes or until the mixture is soft set.
• Fold the thawed whipped topping into the pudding mixture until fully combined.
• Spread the whipped topping mixture evenly over the surface of the cake.
• Top with the garnish of white chocolate curls and fresh raspberries.
• Refrigerate the raspberry poke cake for at least 4 to 6 hours or up to overnight.

Notes

• Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls. A basic vegetable peeler works great to create the curls. Alternately, you can finely chop about 2 to 3 ounces of the white chocolate bar to sprinkle over the top as garnish.
• I do not recommend rinsing the raspberries prior to placing them onto the Cool Whip layer as they tend to give off too much moisture. If you are concerned with pesticides, or things of that nature, on your fruits, I recommend getting a container of organic raspberries for your garnish. If you do rinse them, then be sure to gently pat them dry very well before use.
  Sometimes the white chocolate instant pudding is hard to find in my local grocery store, so I have substituted cheesecake or vanilla flavors, which both taste good. Cheesecake is my favorite, though.
• When measuring your ice water, ensure that your total liquid only comes up to the ⅓ mark (including pieces of ice in the water) in your measuring glass. Be sure to whisk the raspberry jello mixture until the ice cubes have dissolved completely.

Nutrition

Calories: 319kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 695mg | Potassium: 224mg | Fiber: 2g | Sugar: 30g | Vitamin A: 113IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg

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