Description
A tender white cake soaked with bright raspberry filling, layered with silky white chocolate pudding and crowned with fluffy whipped topping, fresh raspberries, and delicate white chocolate curls.
Ingredients
Scale
- 1 box white cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can raspberry pie filling (21 oz)
- 1 package instant white chocolate pudding mix (3.4 oz)
- 2 cups cold milk
- 1 container whipped topping, thawed (8 oz)
- 1 cup fresh raspberries
- 1/4 cup white chocolate shavings or curls
- Cooking spray for pan
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- Prepare the cake batter by mixing the white cake mix, eggs, vegetable oil, and water in a large bowl until smooth and combined.
- Pour the batter into the prepared baking dish and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke evenly spaced holes all over the surface.
- Spoon the raspberry pie filling over the warm cake, gently spreading so it seeps into the holes. Let the cake cool to room temperature.
- Whisk the instant white chocolate pudding mix with the cold milk for 2 minutes until thickened. Spread the pudding evenly over the cooled cake.
- Gently spread the whipped topping over the pudding layer to create a smooth, fluffy finish.
- Refrigerate the cake for at least 4 hours, preferably overnight, to set the layers and develop flavor.
- Before serving, garnish with fresh raspberries and white chocolate shavings. Slice and serve chilled.
Notes
- For the cleanest slices, wipe the knife between cuts and dip in warm water as needed.
- Chilling overnight enhances moisture and flavor throughout the cake.
- Whole milk gives the richest pudding texture, but 2% milk works well.
- Add a little lemon zest to the whipped topping for a bright finish.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 35 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: white chocolate raspberry poke cake, poke cake, easy dessert, summer dessert, raspberry cake, make-ahead dessert