Ingredients
1 box white or yellow cake mix (plus eggs, oil, and water as directed)
1 box (3.3 oz) instant white chocolate pudding mix
2 cups cold milk 🥛
1 1/2 cups fresh raspberries (plus more for topping) 🍓
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1/2 cup white chocolate chips or chopped white chocolate
Powdered sugar for dusting (optional)
Instructions
Bake the cake according to the package instructions in a 9×13 inch pan. Let cool slightly (about 10–15 minutes).
Use the handle of a wooden spoon to poke holes all over the cake — about 1 inch apart.
In a medium bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened (about 1–2 minutes).
Pour the pudding over the cake, using a spatula to spread it evenly and push it into the holes.
Sprinkle 1 cup of raspberries evenly over the pudding layer, gently pressing them down a bit.
Refrigerate the cake for at least 2 hours, or until completely cooled and the pudding is set.
Spread the whipped topping evenly over the chilled cake.
Sprinkle with remaining raspberries and chopped white chocolate or chips.
Dust lightly with powdered sugar just before serving (optional but beautiful!).
Notes
Serving Tips 🍽️
Keep it chilled until ready to serve — it’s best cold!
Use a sharp knife to cut clean slices (wipe between cuts for a neater presentation).
Serve with a cup of coffee ☕ or a glass of cold milk for the perfect finish.