Ingredients:
🧁 For the Cake:
- 1 box white cake mix (plus ingredients on the box — eggs, oil, water)
- 1 (3.3 oz) box white chocolate instant pudding mix
- 2 cups milk (for pudding)
- 1 cup raspberry jam or preserves (seedless preferred)
- ½ cup fresh raspberries (optional, for extra texture)
🍫 For the Topping:
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- ½ cup white chocolate chips, melted (plus extra for garnish)
- Fresh raspberries for topping (optional)
👩🍳 Instructions:
1. Bake the Cake:
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to box instructions and bake in a 9×13 inch pan.
- Let it cool for about 10–15 minutes.
2. Poke It!
- Use the handle of a wooden spoon (or similar) to poke holes all over the cake — spacing them about 1 inch apart.
3. Fill the Holes:
- Warm the raspberry jam slightly in the microwave (15–20 seconds) until pourable.
- Spoon or pour the raspberry jam into the holes, letting it soak in. Optional: gently swirl in a few mashed fresh raspberries too.
4. Prepare the White Chocolate Pudding:
- In a bowl, whisk together the white chocolate pudding mix and milk until smooth and slightly thickened (about 2 mins).
- Spread it evenly over the cake to cover the raspberry layer.
5. Top It Off:
- Once the pudding layer is set (after 5–10 min), spread the whipped topping over the entire cake.
- Drizzle with melted white chocolate and garnish with fresh raspberries and shaved/chopped white chocolate if desired.
6. Chill & Serve:
- Refrigerate for at least 2 hours (overnight is even better).
- Slice, serve, and enjoy that creamy, fruity bliss!
📝 Tips:
- Want a more intense raspberry flavor? Add a thin layer of raspberry jam between the pudding and whipped topping too!
- White chocolate curls on top = instant elegance 🎀
- Works well with strawberry or blackberry jam too for variety.
Let me know if you want a version made from scratch (no box mix) or turned into cupcakes! 🍓🍫
