Raspberry Poke Cake
Author: Nikki
This Raspberry Poke Cake is so simple and such a wonderful dessert! It has a wonderful berry filling infused into each bite of cake that is both tart and sweet.
  • 1 box white cake mix + ingredients it called for
  • 1 can sweetened condensed milk
Raspberry Sauce
  • 3 cups raspberries
  • ¾ cup cold water
  • ¾ cup sugar
  • 3 Tablespoons cornstarch
  • 1 teaspoons lemon juice
Pudding topping
  • 1 large box INSTANT vanilla pudding
  • 2 cups milk
  • 8 ounces cool whip, thawed to room temperature
  1. Prepare cake according the directions on the box. Pour into a greased 9x13 glass pan. Bake according to the directions on the box.
While cake is baking make the Raspberry Sauce.
  1. In a medium saucepan combine raspberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes. Cool for 10 minutes.
  2. When cake come out of the oven take the end of a wooden spoon and poke holes into the cake.
  3. Pour sweetened condensed milk evenly over the cake making sure some gets into each hole.
  4. Pour Raspberry Sauce evenly over cake over the sweetened condensed milk. Spread a little bit if necessary.
  5. Let cake cool cake completely
  1. Combine pudding and milk and beat for 3 minutes. Set in the refrigerator for 5 minutes.
  2. Stir in cool whip and spread over cooled cake.
Recipe by Chef in Training at https://www.chef-in-training.com/raspberry-poke-cake/