Raspberry Poke Cake, just bake, poke, fill, cover, and top. Enjoy this simple yet delicious treat with white chocolate curls and berries.
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Raspberry Poke Cake recipe is a quick and easy dessert and a true star of any gathering. Its incredible light and delectable taste brings the freshness of raspberries to every single bite.
White Raspberry Poke Cake
Our Raspberry Poke Cake can be prepared in 15 minutes using my favorite cake mix shortcut plus jello powder, raspberry preserves, pudding, whipped topping, and fresh fruit and white chocolate to spread on top.
This raspberry jello poke cake recipe starts by baking a simple sheet cake from a box, then it’s poked with a wooden spoon handle, topped with a raspberry jello mixture that sinks into the holes, and covered with a creamy pudding mixture, so that each poked piece is filled with my favorite flavor combination of white chocolate and raspberries in every forkful.
This raspberry jello cake recipe with a fluffy pudding and whipped cream topping is the perfect pairing of fruit flavor and white chocolate; it’s a hassle-free treat that takes half the time and effort to cook as any made from scratch counterpart.
What Is A Poke Cake?
A poke cake is a freshly baked cake, either from a box or from scratch, poked with holes and filled with a liquid or creamy filling to infuse flavor. Popular fillings include condensed milk, pureed fruit or preserves, pudding, chocolate cream, caramel or chocolate sauce, or jello.
Poke cake dessert recipes can be customized with your favorite flavors of cake mix and filling. For other fun flavor combinations, try my Strawberry Cheesecake Poke Cake, Banana Pudding Poke Cake, Boston Cream Poke Cake, Eggnog Poke Cake, Oreo Poke Cake, Rainbow Poke Cake, and more.
Why We Love This Raspberry Poke Cake With Fresh Raspberries
- Quick and easy to make with a cake mix shortcut.
- Uses a handful of simple ingredients.
- Moist cake, fruit filling, fluffy topping, fruity flavor in every fresh berry-filled bite.
- Poke cake recipes make the most moist and delicious desserts.
- Perfect for Mother’s Day, summer parties, potlucks, or holiday celebrations.
Raspberry Poke Cake Ingredients
- White cake mix: I used Betty Crocker Super Moist brand but feel free to use your favorite.
- Ingredients called for on the box (water, vegetable oil, eggs)
- Seedless raspberry preserves
- Raspberry jello
- Boiling water and ice water
- Whole milk
- Instant white chocolate pudding
- Whipped topping
- White chocolate curls from a white chocolate bar
- Fresh raspberries
Substitutions and Additions
- Pick Your Pudding: If you cannot find the white chocolate instant pudding in your local grocery store, you can substitute instant cheesecake or instant vanilla pudding.
- Fill With Different Fruit Flavor: You can change the flavor of the fruit for this recipe to a strawberry, blueberry, blackberry, or even a mixed berry version.
- Make With A Different Cake Mix: I love the flavor of the white cake mix for this recipe. However, a French vanilla, vanilla, butter, or yellow cake mix will work just as well. You will just follow the directions on the back of the box for whichever brand of cake mix you choose.
Recommended Tools
- 9×13-inch glass baking dish
- Baker’s spray
- Mixing bowls
- Whisk
- Wooden spoon
- Offset spatula
How to Make Raspberry Poke Cake
- Bake The Cake: Combine the cake mix, water, oil, and eggs and bake at 350 degrees Fahrenheit for 30 minutes.
Pro Tip: The cake is done when a toothpick inserted in the center comes out clean. - Poke: Cool the cake for 15 minutes and then poke holes over the surface.
Pro Tip: Do not poke all the way to the bottom of the cake, only poke about ¾ of the way down. - Pour On The Preserves: Whisk together the preserves, jello, and boiling water until the jello powder has fully dissolved. Add the ice water and whisk until all the ice pieces are dissolved. Pour the mixture over the top of the cake so that the mixture seeps into the holes. Set aside.
- Prepare The Pudding: Whisk together the instant pudding and milk until soft set. Fold the whipped topping into the pudding until completely combined and spread the mixture over the the cake.
- Cover The Cake: Top with white chocolate curls and fresh raspberries.
- Chill: Refrigerate for 4-6 hours or up to overnight.
- Serve: Serve chilled and enjoy!
Tips For Making Raspberry Poke Cake
- This cake is best served chilled.
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls
- To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the raspberry preserve jello mixture has plenty of room to seep down in between.
- 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.
How to Store Raspberry Poke Cake
- To Store: You can store this raspberry poke cake in the refrigerator, covered with plastic wrap, for 2-3 days.
- To Freeze: You can freeze this 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 garnish.
More Easy Cake Recipes
More Poke Cake Recipes
- Blackberry Poke Cake
- Cookies And Cream Poke Cake
- Strawberry Crunch Poke Cake
- Death By Chocolate Poke Cake
- Fireball Poke Cake
- Chocolate Mint Poke Cake
Raspberry Poke Cake
Serves — 12
Raspberry Poke Cake, just bake, poke, fill, cover, and top. Enjoy this simple yet delicious treat with white chocolate curls and berries.
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Ingredients
- 16.25 ounce box of white cake mix Betty Crocker Super Moist brand (1 cup of water, ½ cup of vegetable oil, and 3 eggs – baked according to package directions)
- 1 cup seedless raspberry preserves
- 3 ounce box of raspberry jello
- ⅔ cup boiling water
- ⅓ cup ice water
- 1 cup whole milk very cold
- 3.3 ounce box of instant white chocolate pudding
- 8 ounce tub of 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 2-3 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 4-6 hours or up to overnight.
Jenn’s Notes
Yields: 12 (3×3 inch) servings
Storage:
- To Store: You can store this raspberry poke cake in the refrigerator, covered with plastic wrap, for 2-3 days.
- To Freeze: You can freeze this 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 garnish.
- This cake is best served chilled.
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls.
- 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.
- To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the raspberry preserve jello mixture has plenty of room to seep down in between.
- 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 Info
Calories: 293kcal | Carbohydrates: 54g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 624mg | Potassium: 129mg | Fiber: 2g | Sugar: 31g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 1mg
Just making for the 1st time!