Are you craving a dessert that's both stunning and surprisingly simple to make? Look no further than this Raspberry Poke Cake! This recipe is perfect for beginner bakers and seasoned dessert enthusiasts alike. It's a delightful combination of moist, fluffy cake, tangy raspberry filling, and a luscious cream cheese frosting – a guaranteed crowd-pleaser for any occasion. This easy recipe delivers a homemade taste that's far superior to store-bought options, making it the perfect addition to your repertoire of quick dinner ideas and healthy meals (in moderation, of course!).
Ingredients:
For the Cake:
- 1 box (15.25 ounces) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 large eggs
For the Raspberry Filling:
- 1 (12-ounce) package fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Baking the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before poking holes all over with a wooden spoon or the handle of a wooden spoon.
Making the Raspberry Filling:
- While the cake is cooling, prepare the raspberry filling. In a small saucepan, combine the raspberries, sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 5-7 minutes).
- Remove from heat and let cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
Assembling the Poke Cake:
- Once the cake is completely cool, pour the raspberry filling evenly over the poked holes. Let it soak in for at least 15 minutes. This allows for maximum flavor absorption and a deliciously moist cake.
- Frost the entire cake with the cream cheese frosting.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Tips and Variations:
- For a richer cake, use buttermilk instead of water.
- Feel free to experiment with different berry fillings, such as blueberries or strawberries.
- Add a sprinkle of chopped nuts or chocolate shavings to the frosting for extra texture and flavor.
- If you don't have fresh raspberries, you can use frozen raspberries (thawed and drained). Just be sure to simmer them a bit longer to reduce excess liquid.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Sugar: Approximately 40-50g
This Raspberry Poke Cake recipe is a perfect example of delicious dishes you can easily make at home. It’s a wonderful dessert for birthdays, holidays, or any time you want to treat yourself or your loved ones to something truly special. The homemade cooking experience adds a personal touch that store-bought treats simply can't match. Enjoy!