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straight view of Raspberry White Chocolate Poke Cake

Raspberry White Chocolate Poke Cake

Course Dessert
Cuisine American
Keyword cake, chocolate
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 1 hour
Servings 16 Slices


  • 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
  • cup milk
  • 1 cup fresh raspberries
  • 8 oz container whipped topping
  • ½ cup white chocolate chips


  • 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.