Raspberry Poke Cake

This decadent raspberry poke cake is the perfect combination of sweet white chocolate and tart raspberry flavor - a surefire hit at any event or gathering!

Prep Time15

Cook Time30

Chill Time6

Total Time51

Course: Dessert

Cuisine: American

Keyword: Raspberry Poke Cake Recipe

Servings:

Calories: 319kcal

Ingredients

16.25 ounces white cake mix (Betty Crocker Super Moist brand)
1 cup water
½ cup vegetable oil
3 eggs
1 cup seedless raspberry preserves
3 ounces raspberry jello
⅔ cup boiling water
⅓ cup ice water
1 cup whole milk very cold
3.3 ounces instant white chocolate pudding
8 ounces whipped topping, thawed

Garnish

⅓ cup white chocolate curls, from a 4-ounce white chocolate bar
12 fresh raspberries

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch glass baking dish with baker's spray. Set aside.
In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes.
Once the cake has baked, remove it from the oven and allow it to cool on the counter for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake. Set aside.
In a medium bowl, add the seedless raspberry preserves, raspberry jello, and boiling water. Whisk until the jello powder has fully dissolved. Add the ice water and whisk again until all the ice pieces are dissolved, and the mixture has slightly cooled.
Slowly pour the raspberry jello mixture over the top of the cake, being sure to get the jello into the holes. Set aside.
In a large mixing bowl, add the whole milk and white chocolate pudding mix. Whisk for 2 to 3 minutes or until the mixture is soft set.
Fold the thawed whipped topping into the pudding mixture until fully combined.
Spread the whipped topping mixture evenly over the surface of the cake.
Top with the garnish of white chocolate curls and fresh raspberries.
Refrigerate the raspberry poke cake for at least 4 to 6 hours or up to overnight.

Notes

Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls. A basic vegetable peeler works great to create the curls. Alternately, you can finely chop about 2 to 3 ounces of the white chocolate bar to sprinkle over the top as garnish.
I do not recommend rinsing the raspberries prior to placing them onto the Cool Whip layer as they tend to give off too much moisture. If you are concerned with pesticides, or things of that nature, on your fruits, I recommend getting a container of organic raspberries for your garnish. If you do rinse them, then be sure to gently pat them dry very well before use.
Sometimes the white chocolate instant pudding is hard to find in my local grocery store, so I have substituted cheesecake or vanilla flavors, which both taste good. Cheesecake is my favorite, though.
When measuring your ice water, ensure that your total liquid only comes up to the ⅓ mark (including pieces of ice in the water) in your measuring glass. Be sure to whisk the raspberry jello mixture until the ice cubes have dissolved completely.

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