Description
A moist and flavorful white chocolate raspberry poke cake that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 box white cake mix
- 1 package white chocolate instant pudding mix
- 2 cups milk
- 1/2 cup white chocolate chips
- 1/2 cup fresh or frozen raspberries
- 1/4 cup raspberry sauce or jam
- 1 tub whipped topping
Instructions
- Prepare and bake the white cake mix according to the package instructions in a 9×13-inch pan.
- Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes evenly across the cake.
- In a bowl, whisk together the white chocolate pudding mix and milk until smooth.
- Pour the pudding over the cake, ensuring it fills the holes.
- Drizzle raspberry sauce or jam over the cake, spreading evenly.
- Sprinkle white chocolate chips and raspberries on top.
- Spread whipped topping evenly over the cake.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, refrigerate overnight to let the flavors blend perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: white chocolate, raspberry, poke cake, easy dessert