Soft white cake studded flavored with fresh raspberries and creamy white chocolate. Garnished with more raspberries and white chocolate chips. A simple, but delicious, cake at any time of the year!
Today is my final post for #BerryWeek, and I am loving all of the delicious recipes that I am seeing! I hope that you have enjoyed this weeks theme "berry" much- HA! I know that I have a list of what I want to make!
To end the week I created a cake inspired but one of my favorite flavor combinations, white chocolate and raspberry.
My Raspberry White Chocolate Poke Cake is a perfect summer cake, and a fan favorite for a potluck.
This cake is filled with fresh raspberries from the cake to the topping. Paired with a white chocolate flavored pudding to white chocolate chips on top. This is one delicious cake!
Poke cakes are a favorite of mine because they keep the cake so nice and moist. I love to use different flavor combinations, but one of my favorites is white chocolate. It is just so creamy, and tastes delicious.
What Do I Need To Make Raspberry White Chocolate Poke Cake?
- white cake mix (+ ingredients listed for baking on box)
- white chocolate instant pudding mix
- sweetened condensed milk
- milk
- fresh raspberries
- container whipped topping
- white chocolate chips
What is a poke cake?
Have you ever tried poke cake before? If you haven’t you need to hop on this train because they are delicious.
They typically start with a simple cake base and, after baking, holes are poked (hence “poke cake”) and a creamy filling is spread on top. The cake gets so moist and yummy!
The cake chills and then a layer of whipped cream is added to the top of the cake.
One of my favorite things about poke cake is that it is easy to experiment with different cake flavors- I have even used different colors of jello in mine for a rainbow effect.
How Do You Make Raspberry White Chocolate Poke Cake?
- Grease a 9x13 baking dish and set aside. Set oven temperature according to cake mix package directions.
- Prepare the cake mix according to package directions. Gently fold in half the strawberries into the cake mix. Pour into the baking dish and bake according to directions on package.
- Allow cake to cool for 30 minutes. When the cake is almost cool prepare the filling.
- Whisk together the pudding mix, sweetened condensed milk, and milk in a medium bowl.
- With the end of a long wooden spoon make holes all over the cake. The holes should be spaced and reasonably deep.
- Spread the pudding mixture over the top of the cake. Cover and set in the fridge for an hour.
- Remove cake from fridge and top with the whipped topping. Garnish with remaining raspberries and white chocolate chips.
- Store covered in the fridge when it is not being served.
If you’ve tried my RASPBERRY WHITE CHOCOLATE POKE CAKE or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on- PINTEREST, FACEBOOK, INSTAGRAM, or TWITTER
Looking For More Poke Cake Recipes?!
Raspberry White Chocolate Poke Cake
Ingredients
- 16.25 oz white cake mix (+ ingredients listed for baking on box)
- 3.3 oz white chocolate instant pudding mix
- ½ cup sweetened condensed milk
- ⅔ cup milk
- 1 cup fresh raspberries
- 8 oz container whipped topping
- ½ cup white chocolate chips
Instructions
- Grease a 9x13 baking dish and set aside. Set oven temperature according to cake mix package directions.
- Prepare the cake mix according to package directions. Gently fold in half the strawberries into the cake mix. Pour into the baking dish and bake according to directions on package.
- Allow cake to cool for 30 minutes. When the cake is almost cool prepare the filling.
- Whisk together the pudding mix, sweetened condensed milk, and milk in a medium bowl.
- With the end of a long wooden spoon make holes all over the cake. The holes should be spaced and reasonably deep.
- Spread the pudding mixture over the top of the cake. Cover and set in the fridge for an hour.
- Remove cake from fridge and top with the whipped topping. Garnish with remaining raspberries and white chocolate chips.
- Store covered in the fridge when it is not being served.
Friday Berry Week Recipes
- Blackberry Bourbon Mule by A Kitchen Hoor's Adventures
- Blueberry Buttermilk Muffins by The Redhead Baker
- Blueberry Lemonade by Cindy's Recipes and Writings
- Blueberry Muffin Cake by Sweet Beginnings
- Blueberry Cheesecake Salad by Eat Move Make
- Easy Blackberry Cobbler by Blogghetti
- Fresh Berry Toasts with Sweet Ricotta by Palatable Pastime
- Mixed Berry Scones by Family Around the Table
- Raspberry Mojitos by Hezzi-D's Books and Cooks
- Raspberry White Chocolate Poke Cake by Cheese Curd In Paradise
- Strawberry Avocado Smoothies by Daily Dish Recipes
- Summer Berry Charcuterie Board by The Freshman Cook
- Vegan Summer Berry Galette by The Baking Fairy
Christie Campbell
This fat chick is drooling over your poke cake. It looks so scrumptious and full of flavor!