White Chocolate Blackberry Poke Cake

This white chocolate blackberry poke cake combines moist cake with an infusion of blackberry preserves, a layer of creamy white chocolate pudding, and a sweet whipped topping for an indulgent dessert.

Prep Time10

Cook Time27

Chill Time6

Total Time6 37

Course: Dessert

Cuisine: American

Keyword: White Chocolate Blackberry Poke Cake Recipe

Servings:

Calories: 275kcal

Ingredients

15.25 ounces French vanilla boxed cake mix (plus the ingredients called for on the box - 1 cup water, ½ cup vegetable oil, and 3 large eggs - Betty Crocker brand)
2 cups seedless blackberry preserves
3.3 ounces instant white chocolate pudding mix
1¾ cups whole milk
8 ounces tub of extra creamy whipped topping, thawed
½ cup white chocolate chips
12 large fresh blackberries

Instructions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with baker’s spray. Set it aside.
In a large bowl, whisk the French vanilla cake mix, water, vegetable oil, and eggs together for 2 minutes. You will follow the directions for baking a 9x13 sheet cake according to the package directions.
Pour the cake batter into the prepared baking dish and bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool on the counter for 20 minutes before poking holes over the entire surface of the cake using the handle of a wooden spoon.
Add the blackberry preserves to a small microwave-safe bowl and microwave on high for 45 seconds to 1 minute. Stir to create a pourable consistency.
Pour the warmed seedless blackberry preserves evenly over the cake. Be sure to concentrate on getting the preserves into all the holes of the cake. You can use an offset spatula to spread the blackberry preserves evenly over the entire surface of the cake.
In another large mixing bowl, you will make your pudding layer by whisking together the instant white chocolate pudding and whole milk for 3 minutes or until thickened.
Fold the thawed extra creamy whipped topping into the white chocolate pudding until completely combined.
Spread the pudding mixture over the entire surface of the cake. Be sure not to mix the blackberry preserves into the pudding as much as possible.
Sprinkle the white chocolate chips over the surface of the pudding layer.
Garnish with a whole fresh blackberry in, what should be, the center of each of the 12 servings of the poke cake. This will give you a beautiful presentation when sliced and served.
Refrigerate for a minimum of 6 hours up to overnight.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
When you’re pouring the preserves into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles, and make sure it fills the holes completely.
This white chocolate blackberry poke cake should be served chilled.

Nutrition