Decadent Raspberry-Infused White Chocolate Poke Cake
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1 box white cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 box (3.4 oz) instant white chocolate pudding mix
2 cups cold milk
1/2 cup raspberry jam
1/2 cup fresh raspberries
1 cup white chocolate chips
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Additional fresh raspberries and white chocolate curls for garnish
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Preheat oven to 350Β°F (175Β°C). Grease a 9×13 inch baking pan.
Prepare the cake mix according to the package instructions, using water, oil, and eggs. Pour batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
Using the handle of a wooden spoon, poke holes all over the cake.
Prepare the white chocolate pudding mix with the cold milk, whisking until smooth. Pour the pudding over the cake, filling the holes. Spread evenly over the surface.
Warm the raspberry jam slightly and drizzle it over the pudding layer. Use a knife to swirl the jam into the pudding.
Sprinkle fresh raspberries and white chocolate chips evenly over the cake. Refrigerate for at least 1 hour.
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cake.
Garnish with additional fresh raspberries and white chocolate curls before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 12 servings