White Chocolate Raspberry Poke Cake

This indulgent White Chocolate Raspberry Poke Cake is a creamy and fruity dessert featuring a soft, moist cake base, a rich white chocolate pudding layer, and fresh raspberries for a perfect balance of sweetness and tang!

Ingredients

For the Cake:

• 12 ounces frozen raspberries, thawed
• 1/4-1/2 cup water (adjust to desired consistency)
• 1 (15.25 ounce) box white cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tablespoons granulated sugar

For the White Chocolate Pudding Layer:

• 2 (3.3 ounce) boxes of white chocolate pudding mix
• 3 cups whole milk, chilled
• 1 (8 ounce) tub whipped topping, thawed

For the Toppings:

• 1 (4 ounce) white chocolate bar, grated or shaved
• 6 ounces fresh raspberries

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Instructions

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish. Prepare the cake mix according to the package instructions by combining the white cake mix, eggs, vegetable oil, and granulated sugar. Add the specified amount of water. Pour the batter into the prepared baking dish and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.

Step 2: Create the Poke Cake Effect

While the cake is still warm, use a fork or skewer to poke holes all over the cake, about 1-inch apart. Make sure to poke deep enough to create pockets for the pudding filling. In a small saucepan, combine the thawed raspberries and water over medium heat. Mash the raspberries as they cook until they release their juices, then simmer for 5-7 minutes. Once the raspberry mixture thickens slightly, remove it from the heat and pour it over the cake, allowing the raspberry syrup to seep into the holes.

Step 3: Prepare the White Chocolate Pudding Layer

In a large bowl, whisk together the white chocolate pudding mix and chilled milk for about 2 minutes or until the pudding thickens. Gently fold in the whipped topping until fully combined, creating a light and creamy mixture. Spread the pudding mixture evenly over the top of the cake, covering the entire surface.

Step 4: Add the Toppings

Grate or shave the white chocolate bar and sprinkle it generously over the top of the cake for a decadent finish. Scatter the fresh raspberries over the top for an added burst of flavor and color.

Step 5: Chill & Serve

Cover the cake with plastic wrap and refrigerate for at least 2-3 hours (or overnight) to allow the flavors to meld together and the cake to set. Slice and serve chilled for a refreshing, creamy dessert that's perfect for any occasion!