Go Back
A close-up shot of a White Chocolate Raspberry Poke Cake in a glass 9x13-inch dish, showing layers of white cake, pink raspberry filling seeping into the holes, creamy white chocolate pudding, and fluffy whipped cream, topped with fresh raspberries and white chocolate shavings.

White Chocolate Raspberry Poke Cake

This White Chocolate Raspberry Poke Cake is a sweet and indulgent dessert, combining moist vanilla cake, tangy raspberry filling, and creamy white chocolate topping. Perfect for any celebration or just a special treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box white cake mix plus ingredients required on box (eggs, oil, water)
  • 1 cup raspberry preserves
White Chocolate Mixture
  • 1 can sweetened condensed milk (14 oz / 400 g)
  • 1 cup white chocolate chips
Topping
  • 1 package instant white chocolate pudding mix (3.4 oz / 96 g)
  • 2 cups cold milk
  • 1 container whipped topping (8 oz / 225 g), thawed
  • 1 cup fresh raspberries for garnish

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Prepare and bake the white cake mix according to package instructions. Let it cool for 10 minutes.
  3. Using the handle of a wooden spoon, poke holes all over the warm cake.
  4. In a microwave-safe bowl, combine sweetened condensed milk and white chocolate chips. Heat in 20-second intervals, stirring until smooth and melted.
  5. Pour the warm white chocolate mixture evenly over the cake, letting it soak into the holes.
  6. Spread raspberry preserves evenly on top. Chill in the refrigerator for at least 2 hours.
  7. In a large bowl, whisk together pudding mix and cold milk until thickened. Fold in whipped topping.
  8. Spread the pudding mixture over the chilled cake. Garnish with fresh raspberries before serving.

Notes

For extra flavor, swirl some raspberry preserves into the cake batter before baking. Store leftovers covered in the refrigerator for up to 3 days.