Raspberry Cream Poke Cake is a simple & easy dessert recipe the whole family will love. This is perfect for any celebration or holiday.
I sure love cake. It definitely tops my favorite dessert recipe list. When I was growing up, my mom used to decorate cakes professionally. She worked in a bakery when I was really little & then transitioned into other work & did cakes for friends & family on the side. I grew up with delicious cakes being made in our house almost every weekend & it was pretty nice.
Over the years I learned a thing or two about cakes, which was really cool. I wish I would have paid more attention now that I am making my own. She made some magnificent cakes & I wish I had a fraction of her talent or patience for it. I like recipes like this Raspberry Cream Poke Cake, they are more my speed. I’m pretty sure with as fancy as mom’s cakes were, she would probably love the ease of poke cakes just as much as I do.
Poke Cake Recipes
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Recipes like this Raspberry Cream Poke Cake are always on the top of my list. Up until a couple years ago, I had never made a poke cake before. But once I baked my first, I was hooked. All the gooey goodness poked through to the center of the cake is magnificent. It’s like having all the yumminess of a filled & layered cake, without all the work of baking a bunch of layers & decorating. That’s a win for me because I sure love cake.
Raspberry Cream Poke Cake
Look at all that raspberry goodness. You can decorate the top any way you like. I thought a criss-cross pattern was a good choice. I think it looks pretty with the slivered almonds. You might also want to add sprinkles, mini chocolate chips, candies or any other favorite topping you wish.
That’s the best part of these super easy cakes. It’s all about whatever you can dream up to drizzle on & sprinkle around. So good! I know I’ll be serving this one through the holidays & into Valentine’s Day as well.
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Raspberry Cream Poke Cake
- 1 box white cake mix + ingredients needed to make cake oil eggs and water
- 1-1/2 cups raspberry filling or jam
- 1 8 oz tub whipped topping
- 1/4 cup chocolate sauce
- 1/4 cup more raspberry filling
- 1/4 cup slivered almonds
- Prepare cake according to package directions for a 9 x 13 pan.
- Remove from oven & poke holes all over the top of the cake using the handle of a wooden spoon - allow cake to cool
- Pour 1-1/2 cups raspberry filling all over the cake- pushing it into the holes.
- Spread whipped topping over the top of the cake in an even layer
- Drizzle on chocolate sauce, then remaining raspberry filling.
- Sprinkle on slivered almonds.
- Slice and serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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