🍰 White Chocolate Raspberry Poke Cake – 7 Simple Steps to a Dreamy Dessert

Looking for a show-stopping dessert that’s easy to make but tastes like it came from a fancy bakery? This White Chocolate Raspberry Poke Cake is the perfect combination of rich white chocolate, tart raspberries, and creamy vanilla pudding. Whether you’re baking for a celebration or just because, this poke cake is guaranteed to impress!

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1. Ingredients for White Chocolate Raspberry Poke Cake
2. White Chocolate Raspberry Poke Cake – Time & Servings Guide
3. How to Make White Chocolate Raspberry Poke Cake
4. Best Tips for White Chocolate Raspberry Poke Cake Success
5. Frequently Asked Questions
6. Related Recipes from YummyPlat
7. External Inspiration: Learn More About Poke Cakes
8. Final Thoughts on White Chocolate Raspberry Poke Cake – A Must-Try Treat!

To create this irresistible poke cake, you’ll need just a few simple ingredients—most of which are pantry staples or easy to find at your local store:

1 box white cake mix

1 cup water

1/3 cup vegetable oil

3 large eggs 🥚

1 cup white chocolate chips

1 cup fresh or frozen raspberries 🍇

1 box instant vanilla pudding mix

2 cups milk 🥛

1 cup whipped topping

Step	Time
Prep Time	15 minutes
Bake Time	30–35 minutes
Chill Time	2 hours
Total Time	~2.5 hours
Servings	12 slices

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Step 2: Mix the Cake Batter

Prepare the cake mix as directed using water, oil, and eggs. Fold in the white chocolate chips.

Step 3: Bake

Pour the batter into the pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Poke the Cake

While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon.

Step 5: Prepare the Raspberry Pudding

In a saucepan, combine raspberries, milk, and pudding mix. Cook over medium heat until the mixture thickens.

Step 6: Fill the Holes

Pour the warm raspberry pudding over the cake, allowing it to seep into the holes.

Step 7: Chill and Top

Refrigerate the cake for at least 2 hours. Once chilled, spread the whipped topping evenly over the surface.

Use fresh raspberries when possible for vibrant flavor and color.

Let the pudding thicken slightly before pouring it over the cake.

Add extra white chocolate shavings on top for decoration.

For a firmer texture, chill the cake overnight.

Can I use a different fruit instead of raspberries?

Yes! Strawberries or blueberries also work wonderfully in this recipe.

Can I make this poke cake ahead of time?

Absolutely. It actually tastes better when made the day before and chilled overnight.

What if I don’t have instant pudding mix?

You can make a homemade pudding with cornstarch, sugar, and milk—but be sure it thickens properly before pouring.

If you love this White Chocolate Raspberry Poke Cake, don’t miss these other sweet and fruity treats from our site:

🍓 Strawberry Banana Smoothie Bowl – a vibrant and refreshing bowl packed with fruity flavors and creamy texture.
🍇 Grape Salad with Yogurt and Nuts – a light, crunchy, and naturally sweet salad perfect for any occasion.

These fruity desserts are the perfect complement to your dessert table or brunch spread.

Interested in the history and science of poke cakes? Visit Taste of Home’s poke cake collection to explore creative flavor combinations and baking tips from expert home cooks.

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This White Chocolate Raspberry Poke Cake is more than just a dessert—it’s a creamy, dreamy delight that everyone will rave about. Whether you’re a beginner or seasoned baker, this recipe is simple enough to follow and special enough to serve at your next celebration.

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Thank you for stopping by and baking with us at YummyPlat!