Yield: 24 slices of cake
White Chocolate Berry Pudding Cake Recipe
Pockets of pudding and fresh berries make this easy White Chocolate Berry Pudding Cake a delicious and sweet treat. It's the perfect dessert for a picnic or party on a hot summer day!
Prep Time
20 minutes
Cook Time
28 minutes
Total Time
48 minutes
Ingredients
- 1 white cake mix
- 3.4 ounce instant white chocolate pudding mix
- 2 cups milk
- 1 - 8 ounce container Cool Whip, thawed
- 21 ounce can Mixed Berry pie filling
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
- 1/2 cup fresh blackberries
- 2 ounce white chocolate bakers bar
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
- Make and bake the cake mix according to the package directions. Remove from the oven and cool on a wire rack for 5 minutes.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- Whisk together the pudding mix and milk. Let set for 1-2 minutes. Pour over the top of the cake and use a spatula to push the pudding into the holes.
- Let cool another 10 minutes, then refrigerate until completely chilled.
- Stir together the Cool Whip and pie filling gently. Spread on top of the chilled cake.
- Add the berries to the top of the cake and refrigerate until ready to serve.
- Use a veggie peeler to shave the chocolate bar into small curls and pieces. Sprinkle on the cake right before serving.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 130mgCarbohydrates: 21gFiber: 2gSugar: 13gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.