Description
Indulge in the delightful combination of white chocolate and blackberries with this easy-to-make White Chocolate Blackberry Poke Cake. Moist white cake infused with blackberry preserves, topped with creamy white chocolate pudding and whipped cream, this dessert is a perfect treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: typically egg whites, water, and oil)
For the Filling and Topping:
- 1 cup blackberry preserves or jam
- 1 (3.3 oz) box white chocolate instant pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh blackberries (optional for topping)
- White chocolate curls or shavings (optional for topping)
Instructions
- Prepare the Cake: Prepare the white cake mix according to the package instructions and bake in a 9×13-inch pan.
- Add the Filling: Let the cake cool for about 10 minutes, then poke holes all over the cake and pour warmed blackberry preserves over it.
- Make the Topping: Whisk together white chocolate pudding mix and milk, spread over the cake, and refrigerate.
- Whip the Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake.
- Final Touches: Top with fresh blackberries and white chocolate curls. Refrigerate until serving.
Notes
- You can substitute seedless blackberry jam for a smoother texture.
- For a richer flavor, use homemade whipped cream or add lemon zest for brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
