Raspberry Poke Cake

5 from 3 votes

Raspberry Poke Cake, just bake, poke, fill, cover, and top. Enjoy this simple yet delicious treat with white chocolate curls and berries.

Prep Time15

Cook Time30

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: (3x3 inch) servings

Calories: 293kcal

16.25 ounce box of white cake mix Betty Crocker Super Moist brand (1 cup of water, ½ cup of vegetable oil, and 3 eggs - baked according to package directions)
1 cup seedless raspberry preserves
3 ounce box of raspberry jello
⅔ cup boiling water
⅓ cup ice water
1 cup whole milk very cold
3.3 ounce box of instant white chocolate pudding
8 ounce tub of whipped topping thawed

Preheat the oven to 350°F. Spray a 9x13-inch glass baking dish with baker's spray. Set aside.
In a large mixing bowl, combine the ingredients for the cake (water, oil, and eggs) according to the package directions. Bake for 30 minutes.
Once the cake has baked, remove it from the oven and allow it to cool on the counter for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake. Set aside.
In a medium bowl, add the seedless raspberry preserves, raspberry jello, and boiling water. Whisk until the jello powder has fully dissolved. Add the ice water and whisk again until all the ice pieces are dissolved, and the mixture has slightly cooled.
Slowly pour the raspberry jello mixture over the top of the cake, being sure to get the jello into the holes. Set aside.
In a large mixing bowl, add the whole milk and white chocolate pudding mix. Whisk for 2-3 minutes or until the mixture is soft set.
Fold the thawed whipped topping into the pudding mixture until fully combined.
Spread the whipped topping mixture evenly over the surface of the cake.
Top with the garnish of white chocolate curls and fresh raspberries.
Refrigerate the raspberry poke cake for at least 4-6 hours or up to overnight.

Yields: 12 (3x3 inch) servings

Storage:

To Store: You can store this raspberry poke cake in the refrigerator, covered with plastic wrap, for 2-3 days.
To Freeze: You can freeze this cake after the raspberry jello step has been added. Allow the cake to cool completely, cover it tightly with aluminum foil and freeze for up to one month. Thaw in the refrigerator before adding the garnish.

Tips:

This cake is best served chilled.
Make sure you use instant pudding mix and not the cook-and-serve kind.
Be sure to use a good quality white chocolate bar (like Ghirardelli) for your chocolate curls.
I do not recommend rinsing the raspberries prior to placing them onto the Cool Whip layer as they tend to give off too much moisture. If you are concerned with pesticides, or things of that nature, on your fruits, I recommend getting a container of organic raspberries for your garnish. If you do rinse them, then be sure to gently pat them dry very well before use.
To poke holes, I recommend using a large round wooden spoon handle or other similar-sized object so that the holes are fairly big and the raspberry preserve jello mixture has plenty of room to seep down in between.
When measuring your ice water, ensure that your total liquid only comes up to the ⅓ mark (including pieces of ice in the water) in your measuring glass. Be sure to whisk the raspberry jello mixture until the ice cubes have dissolved completely.