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Delicious White Chocolate Raspberry Poke Cake

An impressive dessert featuring moist vanilla cake, creamy white chocolate pudding, and fresh raspberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix plus eggs, oil, and water as required by the mix
For the Filling
  • 1 box white chocolate pudding mix
  • 2.75 cups milk
For the Topping
  • 1 to 2 cups fresh raspberries adjust based on preference
  • optional whipped cream for garnish

Method
 

Baking
  1. Preheat your oven according to the cake mix instructions and prepare a baking pan.
  2. Bake the vanilla cake mix per the package instructions.
Poking Holes
  1. Once your cake is baked and cooled, poke holes all over the surface using the handle of a wooden spoon.
Preparing the Filling
  1. In a mixing bowl, whisk together the white chocolate pudding mix and milk until smooth and thickened.
Assembling
  1. Pour the pudding mixture over the cake, ensuring it seeps into the holes.
Adding Toppings
  1. Top the pudding layer with fresh raspberries, lightly pressing them in.
Chilling
  1. Cover and refrigerate the cake for at least 2 hours.
Serving
  1. Garnish with whipped cream if desired before serving.

Notes

Poke holes deep enough to allow pudding to seep in. Chill time enhances flavors. Substitute puddings and fruits as desired.