Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

In a large mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.

Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.

While the cake is cooling, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the white chocolate chips until completely melted and smooth.

Once the cake is completely cool, use the end of a wooden spoon or a straw to poke holes evenly across the surface of the cake.

Pour the white chocolate mixture over the poked cake, ensuring that the mixture seeps into the holes. Allow it to set for about 30 minutes.

In a small saucepan, combine raspberries and sugar. Cook over medium heat for about 5-7 minutes until the raspberries break down. Press through a fine mesh strainer to remove the seeds, if desired. Set aside to cool.

Once the cake has absorbed the chocolate mixture, top it with whipped cream and drizzle with raspberry sauce. Garnish with additional fresh raspberries for a vibrant touch.

Slice and serve your beautiful White Chocolate Raspberry Poke Cake to family and friends—watch as they indulge in its delightful flavors!