White Raspberry Poke Cake Recipe


My husband loves poke cakes, so for his birthday this year I made this White Chocolate Raspberry Poke Cake and he absolutely loved it!  It was so easy to make and tasted amazing!  I usually use sweetened condensed milk in my poke cakes, but using Jell-O made this cake light and refreshing rather than heavy.  We are already looking for an excuse to make it again!

Serves: 15

White Raspberry Poke Cake Recipe

White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.

1 hrPrep Time

30 minCook Time

1 hr, 30 Total Time

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  • 1 (15.25 ounce) box white cake mix, prepared according to package directions
  • 1 (3 ounce) box Jell-O raspberry flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 (8 ounce) pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk
  • 3 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 cup sliced almonds


  1. Preheat oven to 350 degrees F.
  2. Make and bake cake as directed on box for a 9x13-inch glass pan. Let cool completely.
  3. Poke holes all over cooled cake with a fork.
  4. In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
  5. Pour over cake and refrigerate for 30 minutes.
  6. To make the frosting, beat together cream cheese and butter until fluffy.
  7. Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
  8. Top cake with fresh raspberries and sliced almonds.
  9. Refrigerate until serving.


White Raspberry Jello Poke Cake

White Raspberry Jello Poke Cake from SixSistersStuff.com!


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