Ingredients:
- For the cake:
- 1 box of white cake mix (plus ingredients called for on the box – eggs, oil, water)
- 1 cup fresh raspberries (or frozen)
- 1 tablespoon sugar
- For the filling:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- For the topping:
- 1 tub of whipped topping (or homemade whipped cream)
- 1/4 cup fresh raspberries (for garnish)
- Optional: White chocolate shavings or drizzle
Instructions:
- Prepare the Cake:
- Preheat your oven according to the box instructions and grease a 9×13 inch baking dish.
- Prepare the white cake mix following the instructions on the box.
- Once the batter is ready, bake the cake as directed.
- While the cake is baking, combine the raspberries and sugar in a small bowl and let them sit to create a natural syrup.
- Poke the Cake:
- When the cake is done and slightly cooled, use a fork or skewer to poke holes all over the surface of the cake (about 1-inch apart). Be sure not to poke all the way through to the bottom.
- Make the White Chocolate Filling:
- In a microwave-safe bowl, heat the white chocolate chips and heavy cream together in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Pour the melted white chocolate mixture over the cake, making sure it fills the holes. Let the cake absorb the filling.
- Topping:
- Spread whipped topping evenly over the top of the cake.
- Garnish with fresh raspberries and optional white chocolate shavings or a drizzle.
- Chill and Serve:
- Refrigerate the cake for at least 2-3 hours (or overnight) to allow the flavors to meld.
- Slice, serve, and enjoy this creamy, fruity dessert!
This White Chocolate Raspberry Poke Cake is perfect for a sweet treat that combines the richness of white chocolate with the tartness of raspberries. Great for parties, gatherings, or just because!
