White Chocolate/Rasberry cake

This is a variation of the Orange Dreamsicle cake here on CC.
I didn’t have all the right ingredients for the Orange cake, so I substituted what I had on hand to make this version.

White Chocolate/Rasberry cake


  • CAKE
  • 1 box Duncan Hines white cake mix
  • 1 small box white chocolate flavored pudding mix (I used fat free)
  • 1 1/2 cups water
  • 3 egg whites
  • 1/4 cup vegetable oil
  • 1 small box raspberry gelatin (I used no sugar added)

  • 1 cup hot water
  • 1 cup cold water

  • 8 ounces cream cheese, softened
  • 1 small box instant white chocolate flavored pudding mix(I used the fat free)
  • 1 small box raspberry gelatin (dry)
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container Cool Whip, thawed (I used lite)


  1. CAKE
  2. 1 Mix together cake mix, pudding mix, egg whites, water and oil then bake in 8×3 inch cake pan (or 9×13)
  3. When done, poke holes all over cake with a fork. Let cool on wire rack.
  4. 2 Dissolve gelatin in hot water for 2 minutes. Then add cold water and pour slowly over cake to allow it to run into holes. Refrigerate cake for 2 to 3 hours or until thoroughly chilled.
  6. 1 In large bowl, beat cream cheese until creamy.
  7. 2 Add dry gelatin, pudding mix, milk and vanilla extract. Beat well.
  8. 3 Fold in Cool Whip. Spread on cake and refrigerate.


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