Description

Indulge in the delightful combination of white chocolate, blackberries, and cake with this scrumptious White Chocolate Blackberry Poke Cake. A perfect treat for any occasion!

Ingredients

For the Cake:

1 box white cake mix (plus ingredients called for on the box)
1 (3.3 oz) package white chocolate instant pudding mix
2 cups milk

For the Blackberry Filling:

1 cup fresh or frozen blackberries (plus extra for garnish)
½ cup blackberry preserves or jam

For Topping:

1 (8 oz) container whipped topping (thawed)
½ cup white chocolate chips (melted)
½ teaspoon vanilla extract

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Prepare white cake mix as per package instructions and bake in a 9×13-inch pan. Poke holes in the cake’s surface.
Make Blackberry Filling: In a saucepan, combine blackberry preserves and ½ cup blackberries. Pour over the warm cake.
Prepare Pudding: Whisk pudding mix and milk until thickened. Spread over the cake.
Chill and Serve: Chill the cake for at least 1 hour. Top with whipped topping, melted white chocolate, and extra blackberries before serving.

Notes

For a more intense blackberry flavor, blend fresh blackberries into the preserves.
This cake is best served cold and can be made a day ahead.