Description
Indulge in the delightful flavors of this White Chocolate Blackberry Poke Cake. A moist white cake filled with blackberry jam, topped with creamy white chocolate pudding, whipped cream, fresh berries, and white chocolate shavings.
Ingredients
Scale
Cake:
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
Filling:
- 1 cup blackberry jam or preserves
- 1 (3.3 oz) box white chocolate instant pudding mix
- 2 cups cold milk
Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup fresh blackberries
- 2 tablespoons white chocolate shavings or curls (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish.
- Bake Cake: Bake white cake according to package directions. Cool for 10–15 minutes.
- Poke Holes: Use a wooden spoon handle to poke holes in the cake.
- Add Jam: Heat blackberry jam, pour over cake, letting it soak in.
- Prepare Pudding: Whisk pudding mix and milk until thickened. Spread over cake.
- Whip Cream: Beat cream, sugar, and vanilla until stiff peaks form. Spread over pudding.
- Add Toppings: Top with blackberries and white chocolate shavings.
- Chill: Chill cake for at least 2 hours before serving.
Notes
- You can substitute whipped topping for homemade whipped cream.
- For extra flavor, swirl jam into the whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
