Preheat oven to 350°F. Spray a 9x13-inch baking dish with baker’s spray. Set it aside.

In a large bowl, whisk the French vanilla cake mix, water, vegetable oil, and eggs together for 2 minutes. You will follow the directions for baking a 9x13 sheet cake according to the package directions.

Pour the cake batter into the prepared baking dish and bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool on the counter for 20 minutes before poking holes over the entire surface of the cake using the handle of a wooden spoon.

Add the blackberry preserves to a small microwave-safe bowl and microwave on high for 45 seconds to 1 minute. Stir to create a pourable consistency.

Pour the warmed seedless blackberry preserves evenly over the cake. Be sure to concentrate on getting the preserves into all the holes of the cake. You can use an offset spatula to spread the blackberry preserves evenly over the entire surface of the cake.

In another large mixing bowl, you will make your pudding layer by whisking together the instant white chocolate pudding and whole milk for 3 minutes or until thickened.

Fold the thawed extra creamy whipped topping into the white chocolate pudding until completely combined.

Spread the pudding mixture over the entire surface of the cake. Be sure not to mix the blackberry preserves into the pudding as much as possible.

Sprinkle the white chocolate chips over the surface of the pudding layer.

Garnish with a whole fresh blackberry in, what should be, the center of each of the 12 servings of the poke cake. This will give you a beautiful presentation when sliced and served.

Refrigerate for a minimum of 6 hours up to overnight.