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The perfect summer dessert, this delightful cake is light, fluffy and filled with creamy sweetened condensed milk as well as a homemade raspberry filling.

It’s moist and delicious without being overly heavy…

Look at all of those layers of sweet flavor. It’s so good!

Bake your cake according to package instructions, using only egg whites instead of the whole egg. Sprinkle 1/2 C white chocolate chips over the top of the cake batter before you put it in the oven.

While the cake is cooking, make the delightful raspberry filling. Into a medium sized sauce pan place the cornstarch and sugar and toss it together to combine.

Add the berries, water, and lemon juice. Stir to combine. Warm the mixture up over medium high heat until it starts to bubble nicely for you. Allow it to boil for 1 minute, then remove from the heat and add the butter, vanilla and salt. Stir to combine and set aside. It will thicken up for you a bit as it cools. I won’t tell anyone if you take a taste. It’s so good. πŸ˜‰

When the cake has cooled for about 10 minutes, take a wooden spoon, straw or other long round object and poke holes all over the cake, make sure you “poke” the cake all the way through to the pan.

Drizzle the sweetened condensed milk over the cake and into the holes. Repeat with the raspberry sauce, making sure every hole gets filled.

You will have more of the the milk and raspberry sauce than will fit in all the holes. That’s ok, just spread it out over the top of the cake. Yum.

Sprinkle 1/2 C of white chocolate chips over the top.

When the cake has completely cooled, carefully spoon dollops of cool whip over the top and then spread them out evenly.

Sprinkle with more white chocolate chips and dot with fresh raspberries. Refrigerate for at least 1 hour and up to 24. It’s actually even better the second day.

Enjoy!

White Chocolate Raspberry Poke Cake

Print
Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 white cake mix + ingredients to make the cake
  • 1 (12 oz) bag white chocolate chips, divided
  • 12 oz fresh or frozen raspberries
  • 4 tsp cornstarch
  • 1/2 C sugar
  • 1 1/2 tsp water
  • 1 1/2 tsp lemon juice (bottled is fine)
  • 1 Tb butter
  • 1 tsp vanilla
  • dash salt
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container cool whip, thawed
  • 6 oz fresh raspberries

Instructions

  1. Bake your cake according to package instructions, using only egg whites instead of the whole egg. Sprinkle 1/2 C white chocolate chips over the top of the cake batter before you put it in the oven.
  2. While the cake is cooking, make the delightful raspberry filling. Into a medium sized sauce pan place the cornstarch and sugar and toss it together to combine. Add the berries, water, and lemon juice. Stir to combine. Warm the mixture up over medium high heat, stirring occasionally until it starts to bubble nicely for you. Allow it to boil for 1 minute, stirring constantly, then remove from the heat and add the butter, vanilla and salt. Stir to combine and set aside. It will thicken up for you a bit as it cools. I won't tell anyone if you take a taste. It's so good. πŸ˜‰
  3. When the cake has cooled for about 10 minutes, take a wooden spoon, straw or other long round object and poke holes all over the cake, make sure you "poke" the cake all the way through to the pan.
  4. Drizzle the sweetened condensed milk over the cake and into the holes. Repeat with the raspberry sauce, making sure every hole gets filled. You will have more of the the milk and raspberry sauce than will fit in all the holes. That's ok, just spread it out over the top of the cake. Yum.
  5. Sprinkle 1/2 C of white chocolate chips over the top.
  6. When the cake has completely cooled, carefully spoon dollops of cool whip over the top and then spread them out evenly.
  7. Sprinkle with more white chocolate chips and dot with fresh raspberries. Refrigerate for at least 1 hour and up to 24 before serving. It's actually even better the second day.

Enjoy!

Notes

For the raspberry sauce, you can use fresh or frozen raspberries, you'll need 12 ounces. For the raspberries that top the cake, it's best to use fresh. You need 6 ounces to top the cake.


Recipe from Jamie Cooks It Up!

About Jamie

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6 Comments

    1. Cathy,
      Thanks for letting me know. The issue has been fixed, if you’d like to try again.
      Thanks,
      ~Jamie

  1. I’m having the same problem; can’t print the recipe. When I click on “print” it sends me back to the recipe.

      1. Minou,
        Thank you so much for letting me know. It has been fixed. I hope you enjoy the cake.
        Best,
        ~Jamie

    1. Debbie,
      Thank you so much for letting me know. The problem has been fixed. You should be able to print it now.
      Enjoy!
      ~Jamie