Here’s a delicious recipe for White Chocolate Raspberry Poke Cake:
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on the box to make the cake)
- 1 cup white chocolate chips
Filling
- 1 cup raspberry jam
- 1/4 cup water
Topping
- 1 package (3.4 oz) white chocolate instant pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
- Fresh raspberries (for garnish)
- White chocolate shavings (for garnish, optional)
Instructions
Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions. Stir in the white chocolate chips.
- Pour the batter into the prepared baking dish and bake according to the package instructions, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 15 minutes.
Filling
- In a small saucepan, combine the raspberry jam and water. Heat over medium heat, stirring until the jam is melted and the mixture is smooth. Remove from heat.
- Using the handle of a wooden spoon, poke holes all over the surface of the cake, about an inch apart.
- Pour the raspberry mixture evenly over the cake, making sure it seeps into the holes. Allow the cake to cool completely.
Topping
- In a medium bowl, whisk together the white chocolate pudding mix and cold milk for about 2 minutes, until it starts to thicken.
- Gently fold in the whipped topping until well combined.
- Spread the pudding mixture evenly over the cooled cake.
Garnish
- If desired, garnish with fresh raspberries and white chocolate shavings.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Enjoy your White Chocolate Raspberry Poke Cake!