White Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ For the cake
01 -
1 box white cake mix
02 -
Ingredients as called for on the box: typically eggs, oil, and water
03 -
1 cup seedless raspberry preserves or raspberry jam
04 -
1 box (3.3 oz) white chocolate instant pudding mix
05 -
2 cups cold milk
→ For the topping
06 -
1 tub (8 oz) whipped topping, thawed (e.g., Cool Whip)
07 -
Fresh raspberries, for garnish
08 -
2 oz white chocolate, shaved or melted for garnish
# Instructions:
01 -
Prepare and bake the white cake mix according to package directions in a 9x13-inch baking dish. Allow the cake to cool for about 10 minutes.
02 -
Using the handle of a wooden spoon or a straw, poke holes all over the cake, about an inch apart.
03 -
Warm the raspberry preserves in the microwave for 20–30 seconds until pourable. Spoon the preserves over the cake, spreading to fill the holes.
04 -
In a medium bowl, whisk together the white chocolate pudding mix and cold milk until smooth. Let it sit for 1-2 minutes until slightly thickened.
05 -
Pour the pudding evenly over the cake, spreading it out to cover the surface. Gently press it into the holes as needed.
06 -
Refrigerate the cake for at least 2 hours to allow the layers to set.
07 -
Spread the whipped topping evenly over the chilled cake.
08 -
Top with fresh raspberries and shaved or drizzled white chocolate.
09 -
Slice and serve chilled. Store leftovers in the refrigerator.