Go Back

White Chocolate Raspberry Poke Cake

White chocolate raspberry poke cake with a fluffy baked cake, sweet raspberry filling, and a creamy white chocolate pudding layer. Poked holes soak up the preserves for soft texture, then it’s topped with whipped topping and fresh raspberries for a pretty finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
(chilling) 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 white cake mix
  • 1 cake mix box ingredients Use the ingredients listed on the box for a 9×13-inch cake.
Filling
  • 1 cup raspberry preserves
  • 0.25 cup water
White Chocolate Layer
  • 1 package (3.3 oz) instant white chocolate pudding mix
  • 2 cup cold milk
Topping
  • 8 oz whipped topping Thawed.
  • 0.5 cup white chocolate chips Melted and cooled.
  • 0.5 cup fresh raspberries
  • 2 tbsp white chocolate shavings

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Prepare and bake the white cake mix according to package directions in a 9×13-inch pan, using the ingredients listed on the box. Bake until a toothpick inserted in the center comes out clean, as directed on the box.
  2. Let the cake cool for 10 minutes in the pan before poking holes. The surface should be warm but not hot to the touch.
Add raspberry poke filling
  1. Use the handle of a wooden spoon to poke holes evenly across the cake, spacing them consistently. Poke down far enough that the holes reach near the bottom layer without breaking the cake apart.
  2. Heat the raspberry preserves and water together until smooth, stirring as they warm. Bring to a gentle simmer and cook just until fully loosened and glossy.
  3. Pour the raspberry mixture over the cake, allowing it to fill the holes. Use a spoon to help distribute if needed so most holes get filled.
Make the white chocolate pudding layer
  1. Whisk together the instant white chocolate pudding mix and cold milk until slightly thickened. Continue whisking until it looks smooth and thick enough to spread.
  2. Spread the pudding evenly over the cake, smoothing the top to the edges. Work quickly so the pudding doesn’t set too firm.
  3. Refrigerate the cake for at least 1 hour. Chill until the pudding layer is set and the cake feels firm.
Top and finish
  1. Fold the melted and cooled white chocolate into the whipped topping. Mix just until uniform with no white chocolate streaks.
  2. Spread the whipped topping mixture over the chilled cake. Cover the surface evenly for clean edges.
  3. Garnish with fresh raspberries and white chocolate shavings. Place raspberries across the top and sprinkle shavings last for visible texture.
  4. Chill until ready to serve. Keep refrigerated until serving for the best sliceable texture.

Notes

Pro tip: Cool the melted white chocolate before folding so it doesn’t deflate the whipped topping. Refrigerate leftovers in an airtight container up to 3 days (best texture within 48 hours); freeze is not recommended because the whipped topping and berries can weep upon thawing. For a lighter option, use sugar-free instant pudding mix and reduced-sugar raspberry preserves if you want less sweetness.