White Chocolate Raspberry Poke Cake

Here’s a luscious and easy White Chocolate Raspberry Poke Cake recipe — ultra moist, filled with creamy white chocolate pudding, and topped with raspberry goodness!

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🍰 White Chocolate Raspberry Poke Cake

Ingredients:

For the cake:

• 1 box white cake mix (plus ingredients listed on the box — usually eggs, oil, and water)

• 1 box (3.3 oz) instant white chocolate pudding mix

• 2 cups cold milk

For the raspberry filling:

• 1 cup raspberry preserves or seedless raspberry jam

• 2–3 tbsp water (to thin, if needed)

For the topping:

• 8 oz whipped topping (Cool Whip or homemade)

• 1/2 cup white chocolate chips, melted (optional for drizzle or shaving)

• Fresh raspberries (optional, for garnish)

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🧁 Instructions:

1. Bake the cake:

   • Prepare and bake the white cake according to package directions in a 9×13-inch pan.

   • Let it cool for 10–15 minutes.

2. Poke the cake:

   • Using the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).

3. Prepare the pudding:

   • In a bowl, whisk together the white chocolate pudding mix and milk for 2 minutes until it begins to thicken.

   • Pour or spoon the pudding over the cake, pressing gently so it seeps into the holes.

4. Add raspberry layer:

   • Warm the raspberry preserves with a little water until pourable (but not hot).

   • Drizzle evenly over the pudding layer.

5. Chill:

   • Refrigerate for at least 2 hours, or until fully set and chilled.

6. Top it off:

   • Spread whipped topping evenly over the cake.

   • Drizzle with melted white chocolate or sprinkle with white chocolate shavings.

   • Garnish with fresh raspberries if desired.

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Would you like a from-scratch version or one made with raspberry Jell-O instead of jam?