clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Triple Berry Almond Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Starts with a yellow cake mix, and lightened up with Greek yogurt. A fancy cake for those of us who don’t do fancy cakes!



For the Cake

  • 1 yellow cake mix
  • 1 small box (3 ounce) vanilla cook and serve pudding
  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup water
  • 1 teaspoon almond extract

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons melted butter
  • 1/2 teaspoon almond extract
  • 23 tablespoons milk

For the Cream

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


  • 1 cup halved strawberries
  • 1 cup raspberries
  • 1 cup blackberries


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric or stand mixer, mix cake mix, pudding, Greek yogurt, oil, eggs, water, and almond extract on low speed for 30 seconds, then on medium speed for another minute so it is smooth.
  3. Pour the batter into a greased 10 inch springform pan. I used Pam nonstick cooking spray for baking.
  4. Bake the cake for 53-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it, but no wet batter.
  5. Allow the cake to cool for 5 minutes before releasing the sides and bottom of the pan, and then transfer it to a cooling rack.
  6. After the cake has cooled for 20-30 minutes, place the semi cooled cake onto your cake stand or plate.
  7. Poke holes about 1 inch apart into the cake, being careful not to go all the way to the bottom of the cake or too close to the edge. I used the pokey end of my candy thermometer to do this.
  8. Pour the prepared almond glaze slowly over the cake, allowing it to run into the holes and a little down the sides as well.
  9. Cover the cake loosely and refrigerate until ready to top and serve.
  10. When you are ready to serve the cake, make your whipped cream and top with berries.

For the Glaze

  1. Whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. You want to start with 2 tablespoons of milk, and if needed add a little more until you have a glaze with the consistency that is thin enough to pour and drizzle.

For the Whipped Cream

  1. When making whipped cream, it is very helpful if your cream, bowl, and beaters are very cold. I chill the metal bowl of my stand mixer prior to whipping the cream.
  2. Place heavy cream, powdered sugar and vanilla extract into the bowl and beat on medium low speed for 1 minute or until the cream starts to thicken. Then increase the speed to medium and whip the cream until peaks start to form. Do not over beat.


  • Serving Size: 1 Serving
  • Calories: 708
  • Sugar: 58g
  • Sodium: 636mg
  • Fat: 34g
  • Saturated Fat: 12g
  • Unsaturated Fat: 19.2g
  • Trans Fat: 1g
  • Carbohydrates: 90g
  • Fiber: 3.2g
  • Protein: 11g
  • Cholesterol: 137mg