White Chocolate Raspberry Poke Cake: A Dreamy Dessert Delight

Preheat the oven to the temperature indicated on the cake mix box (typically 350°F or 175°C).
Prepare the white cake mix according to the package instructions, adding the eggs, oil, and water.
Pour the batter into a greased 9×13-inch baking dish and bake for the time suggested on the box (usually 28-30 minutes) or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10-15 minutes after baking.
Step 2: Poke the Cake

Once the cake has cooled slightly, use the handle of a wooden spoon or a skewer to gently poke holes all over the cake (about 1-inch apart). Make sure the holes are deep but not through the bottom of the cake.
Step 3: Prepare the White Chocolate Filling

In a medium bowl, whisk together the instant white chocolate pudding mix and cold milk until it begins to thicken, about 2 minutes.
If using white chocolate chips, microwave them in a microwave-safe bowl for 30-second intervals, stirring in between, until melted and smooth. Gently fold the melted white chocolate into the pudding mixture for added creaminess (this step is optional but adds a rich flavor).
Pour the white chocolate pudding mixture over the poked cake, ensuring it fills the holes. Use a spatula to spread it evenly across the top.
Let the cake sit in the refrigerator for at least 1-2 hours, allowing the filling to set and the flavors to meld together.
Step 4: Make the Whipped Topping

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on high speed until soft peaks form.
Spread the whipped cream over the chilled cake, covering the pudding layer completely.
Step 5: Garnish and Serve

Top the cake with fresh raspberries, either scattered across the top or arranged in a pattern for a decorative touch.
Serve chilled and enjoy the creamy, fruity goodness of this delightful cake!
Serving and Storage Tips: