Ingredients
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1 box white or yellow cake mix (plus eggs, oil, and water as directed)
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1 box (3.3 oz) instant white chocolate pudding mix
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2 cups cold milk π₯
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1 1/2 cups fresh raspberries (plus more for topping) π
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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1/2 cup white chocolate chips or chopped white chocolate
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Powdered sugar for dusting (optional)
Β
Instructions
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Bake the cake according to the package instructions in a 9×13 inch pan. Let cool slightly (about 10β15 minutes).
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Use the handle of a wooden spoon to poke holes all over the cake β about 1 inch apart.
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In a medium bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened (about 1β2 minutes).
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Pour the pudding over the cake, using a spatula to spread it evenly and push it into the holes.
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Sprinkle 1 cup of raspberries evenly over the pudding layer, gently pressing them down a bit.
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Refrigerate the cake for at least 2 hours, or until completely cooled and the pudding is set.
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Spread the whipped topping evenly over the chilled cake.
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Sprinkle with remaining raspberries and chopped white chocolate or chips.
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Dust lightly with powdered sugar just before serving (optional but beautiful!).
Notes
Serving Tips π½οΈ
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Keep it chilled until ready to serve β itβs best cold!
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Use a sharp knife to cut clean slices (wipe between cuts for a neater presentation).
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Serve with a cup of coffee β or a glass of cold milk for the perfect finish.