A vanilla cake with white chocolate pudding & white chocolate chips mixed into the batter then swirled with raspberry filling and topped with a cream cheese frosting! This cake will become a favorite!
I can’t even believe fall is just around the corner which means only one thing, fall baking is here and I can’t wait. My love of pumpkin runs deep and I’ve already got my line up of recipes waiting to be made.
I posted this recipe over four years ago and it’s another one of those recipes that was in desperate need of new pictures and maybe a few new notes based on comments left.
I’ve made this cake countless times and it’s a smashing hit every single time.
So let’s just get right to it.
TIPS FOR MAKING THIS CAKE:
- Make sure you grease and flour your pan really well. My bundt pan is non stick, but I still grease and flour it really well and I’ve never had a problem with this cake sticking.
- I like to split the batter into thirds and do two layers of raspberry, but you can also just split the batter in half and do one layer of filling. Either way, don’t over swirl the filling into the batter. If you want less raspberry, you can certainly use less than the recipe calls for.
- Depending on how sweet you want the cream cheese frosting, use more or less powdered sugar.
- You don’t have to pipe on the frosting, you can just spread it on with a knife. I have found that when I pipe it on, it does use more frosting so I make sure I use 4 cups of powdered sugar so it makes more frosting.
- This cake gets better every day. I usually make it the day before I need it, wrap it in plastic wrap and put it in the fridge. I frost it the next day and then keep any leftovers in the fridge, covered. I take it out of the fridge about 30 minutes before serving it.
- I like to place the bundt pan on a cookie sheet before putting it in the oven. This adds an extra layer of “protection” so the bottom of the cake doesn’t get too brown (technically it’s the top of the cake I guess, but while it’s baking it’s the bottom).
- You can use a white cake mix instead, but I love to use a french vanilla or vanilla cake mix.
- I buy my raspberry filling at Orson Gygi’s. Some stores sell the Solo brand raspberry pastry filling and it’s also available online. If you can’t find pastry filling, the Duncan Hines/Wilderness raspberry pie filling is another option. It does have whole raspberries in it, but that’s ok. Seedless raspberry jam is another option.
This cake is perfect for any occasion, but don’t feel like you have to wait for that “special occasion” to make it. It’s so good you should just make it because it’s Monday.
Have a great week!
- 1 pkg. French vanilla cake mix
- 1 pkg. (3.4 oz) instant white chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cups white chocolate chips , roughly chopped (measure, then chop)
- 3/4 - 1 cup raspberry pastry or pie filling (seedless raspberry jam works too)
- 1 pkg. ( 8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 3-4 cups powdered sugar (depending on how sweet you want it)
- 2 teaspoons vanilla extract
Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, pudding, sour cream, eggs, water and oil. Mix until well combine, stir in white chocolate chips.
Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in dollops over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Top with remaining batter.
Cook in oven at 350 degrees for 45-50 mins or until a knife inserted comes out clean. Remove from oven. Let cool for 20 mins. Remove from pan.
In a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla and powdered sugar, beat on medium speed until smooth and creamy.
Spread cream cheese frosting evenly over cake or to get the look of Nothing Bundt cakes, pipe on frosting starting at the bottom outside of the cake and moving upward towards center.
This cake is even better after it has time to chill in the fridge for a day. I made it one evening, let it cool and then wrapped it in plastic wrap and put it in the fridge overnight.
You can decide how much pie filling you want. I usually use about 2/3 to 3/4 cup. Sometimes I use mini white chocolate chips if I happen to have them. If I do use the mini, I only use 1 cup and don't chop them.
A few readers have had problems with the pie filling sinking to the bottom of the pan so if you're worried you can pour half the batter in the pan, the dollop half the pie filling on top, give it a few swirls, then pour the remaining batter into the pan and dollop the rest of the pie filling and the swirl.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Originally posted January 6, 2014