White Chocolate Raspberry Poke Cake

Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the white cake mix according to package instructions and pour the batter into the prepared baking dish.
 Prep Time: 5 minutes | Baking Time: 25 minutes

Bake the cake: Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan.
 Baking Time: 30 minutes | Cooling Time: 10 minutes

Poke the cake: Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes evenly all over the cake (about 20-25 holes).
 Poking Time: 2 minutes

Make the white chocolate filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped white chocolate, stirring until smooth and fully melted.
 Mixing Time: 3 minutes

Pour the filling: Pour the white chocolate mixture over the poked cake, making sure it fills the holes. Use a spatula to spread it evenly. Let it sit for 10-15 minutes so the filling can soak into the cake.
 Pouring and Setting Time: 15 minutes

Whipped cream topping: In a bowl, beat the whipped cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
 Topping Time: 3 minutes

Add fresh raspberries: Garnish the top with fresh raspberries for a burst of color and flavor.
 Garnishing Time: 2 minutes

Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld together before serving.
 Chilling Time: 2 hours

Prep Time: 10 minutes | Total Time: 2 hours 30 minutes
Kcal: ~300 kcal per slice | Servings: 12