White Chocolate Raspberry Poke Cake

Directions

• Preheat your oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking pan with nonstick spray or parchment paper.
• Prepare the white cake mix according to the package instructions and pour it into the prepared baking pan.
• Bake the cake in the preheated oven for 25-30 minutes until it is fully set and a toothpick comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then use a fork or a skewer to poke holes all over the cake.
• Warm the raspberry preserves slightly in the microwave and pour them evenly over the entire cake, letting them seep into the holes.
• In a mixing bowl, combine the instant pudding mix and milk, whisking until thickened, then fold in the white chocolate chips.
• Spread the pudding mixture evenly across the top of the cake, ensuring the holes are filled with the chocolate pudding.
• Chill the cake in the refrigerator for at least 1 hour, allowing the flavors to meld and the textures to set.
• Before serving, spread the whipped topping over the pudding layer and decorate with fresh raspberries on top.
• Slice and serve the cake chilled, enjoying the blend of white chocolate and raspberry with each bite.