🍰✨White Chocolate Raspberry Poke Cake✨🍰
🧁 Ingredients:
1 box white cake mix
1 cup milk
1/2 cup vegetable oil
3 eggs
1/2 cup raspberry preserves
1 box (3.3 oz) white chocolate pudding mix
2 cups cold milk (for pudding)
1 cup whipped topping
1/2 cup white chocolate chips (melted)
1/2 cup fresh raspberries
🍴 Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
Prepare cake mix with 1 cup milk, oil, and eggs as directed. Pour into pan and bake for 25–30 minutes.
Cool the cake 10 minutes, then poke holes all over with a wooden spoon handle.
Warm raspberry preserves slightly and spoon into holes. Let it soak in.
Mix pudding with 2 cups cold milk until thickened. Spread over the cake.
Chill the cake for 1 hour until set.
Top with whipped topping, drizzle melted white chocolate, and scatter raspberries on top.
Slice and serve chilled.
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