Raspberry Poke Cake With Pudding is absolutely delicious. It was so easy to make with a boxed cake mix, instant pudding, raspberry pie filling, cool whip, and fresh raspberries. Your family is sure to love it.
Raspberry Poke Cake With Pudding
Poke cakes are always a fun dessert to make. The last one I shared was Cherry Poke Cake was a huge hit. This Raspberry poke cake has cheesecake pudding poured over the cake, filling the holes that were poked in it. It also has raspberry pie filling, cool whip, and fresh raspberries. If you are not a cake person, try my Peanut Butter Cheesecake Brownies or The Easiest Peach Cobbler You Will Ever Bake.
This cake was trouble for me, haha, I couldn’t quit eating it. It was good. Eventually, I had to pack it up in an airtight container and put it in the freezer.
How to Make Raspberry Poke Cake With Pudding:
INGREDIENTS NEEDED
- Cake Mix and Ingredients to Make (eggs, oil, and water)
- Cheesecake Instant Pudding ( milk to prepare it)
- Raspberry Pie Filling
- Cool Whip
- Fresh Raspberries
INSTRUCTIONS
- Preheat Oven Directed on Box
- Make Cake As Directed
- Cool Cake
- Make Instant Pudding
- Poke Holes in Cooled Cake With Handle of Wooden Spoon
- Pour Pudding Over Cake and Cool
- Spread Raspberry Pie Filling Over Pudding
- Top With Cool Whip and Fresh Raspberries
- Serve
Baked Cake
Cake with Holes Poked
With Pudding
Raspberry Topping Added
Can I Use a Different Kind of Cake or Pudding ?- Yes, I used cheesecake pudding and raspberry toppings because that’s what I love. However, use your favorite, you could also change the flavor of your cake if you choose.
Storing the cake- Cake will keep in an airtight container for several days -3-5 I would think at least.
Raspberry Poke Cake With Pudding
Equipment
- OVEN
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
Ingredients
- 1 Box Cake Mix
- 3 Large Eggs
- 1/2 Cup Vegetable Oil Or as directed on box
- 1 Cup Water Or as directed on box
- 1 Box (small) Cheesecake Pudding
- 1 Cup Cold Milk (or as directed on box)
- 1 Can Raspberry Pie Filling /Toping
- 1 Tub (8 oz) Cool Whip
- 40-50 Fresh Raspberries
Instructions
- Pre-heat Oven - Bake Cake as Directed on Box- Cool
- Make Pudding as Directed on Box
- Poke holes in cooled cake with the handle of a wooden spoon
- Pour Pudding over Cake -allow to cool in the refrigerator for 1 hour -until pudding has set
- Spread Raspberry topping over pudding
- Top with Cool Whip and Fresh Berries
Was delicious! Looking forward to making it for summer bbqs!
Great recipe, tasted amazing the whole family loved it!
So glad it was a hit. Thank you for letting me know.