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 White Chocolate Raspberry Bundt Cake will become a favorite!
RECIPE UPDATE 08/31/22
I’ve made a few tweaks to this cake the last two times I’ve made it and I think it’s even better now. I’ve made those changes in the recipe card (bolded them in case you’re wondering), so if you’ve printed this recipe off before August 31, 2022, then you might want to reprint it. In addition to the ingredient changes, I’ve change the baking temperature and time.
I am in love with this White Chocolate Raspberry Bundt Cake . . .truly, truly in love (as in I could marry it today and be happily married for the rest of my life)! You’re going to love me or hate me for sharing this recipe.
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.
If you’ve ever had a cake from Nothing Bundt Cakes, then you know how amazing they are. I really do love their cakes, but I think they are pricey, especially when I can make my own and have it be just as good.
This cake will truly knock your socks off. I could eat this every day for the rest of my life and die happy.
I took some to my mom and she called me raving about it. A little while later my sister called raving about it and asked me to make her one for her birthday next month. Then a few hours later she called asking if I had any left because she went to have another bite and it was gone. My mom and dad had finished it off (lol). I cut a couple more pieces and put them away for her but she hasn’t come to get them yet so I’m thinking I’m going to have to eat them now . . . .oh darn!
I’m not lying when I tell you this cake is out of this world. Get your fat pats out and/or your running shoes ready because you are going to need one or both of them. Probably both.
It’s simple to make and costs a fraction of what you would pay if you went and bought one.
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.
- Everyone’s ovens are different, so make sure you test this with a toothpick or cake tester before you take it out of the oven. It may need more time than listed.
- DON’T use a cake mix that already has pudding in it.
- 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.
White Chocolate Raspberry Bundt Cake
- Total Time: 65 minutes
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 White Chocolate Raspberry Bundt Cake will become a favorite! ♡
- 1 pkg. vanilla or french vanilla cake mix (I use Betty Crocker)
- 1 pkg. (3.3 oz) instant white chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup milk
- 3/4 cup oil
- 1 teaspoon vanilla
- 1 1/4 cups white chocolate chips, roughly chopped (measure, then chop)
- 1/2 to 2/3 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 325 degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, milk, oil and vanilla. Mix until well combined, stir in white chocolate chips.
- Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake. (just a few swirls), 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. (*SEE NOTES)
- Bake for 50 to 60 mins or until a knife or cake tester inserted comes out clean. Remove from oven. Let cool for 15-20 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 make it the day before I need it, let it cool and then wrap 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 cup. I find that is the perfect amount for our liking.
- 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, then 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. The key is to not use too much pie filling, but enough that you can taste it.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
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 published on January 6, 2014
Recipe Source: Adapted slightly from Favorite Family Recipes
I don’t have a bundt pan can I use another pan? What size would be equivalent? Thanks!
You should be able to use a 9×13 inch pan. Just pour half the batter, then add the raspberry filling, swirl it slightly and then pour the remaining batter on top. Good luck.
Merry Mitchell says
Terrible cake, doughy
I’m sorry this didn’t turn out for you, it obviously wasn’t cooked long enough. I’ve made this probably a dozen times and it’s never been doughy and you can see from the comments that many readers have made this and absolutely love it.
Amber T. says
This cake looks so hard to make but is so easy! Best tasting cake ever!
Hi Amber! Thank you for leaving a comment. I love hearing from readers and I am so happy you loved this cake!
MJ McCullick says
The recipe that I had printed had doubled all the ingredients!
I didn’t discover that til I made it. It overflowed in the oven I was so mad! It was for a special going away party! Had to go get more ingredients . Hopefully this will turn out the second time !!
Oh shoot! You must have accidentally clicked on the 2X button before you printed the recipe. I hope the second time was better!
Susan McInturff says
I made this last night and it was doughy. I was looking forward to this as I had had one from the bundt company who makes these cakes. Hate it didn’t turn out well as I love to bake.
I’m so sorry this was doughy. Did you check it with a knife or cake tester before you took it out of the oven? Everyone’s ovens are different and it most likely needed more time in the oven. I hope you give it another chance.
Agreed. I’ve made these recipe twice and it’s just not good. Too doughy and then if you bake longer, it is too crispy on the outside but still doughy on the inside. Find another recipe
Hi Tiffany, I’m sorry this didn’t work out for you. If this cake is still doughy after baking it for the 45 to 50 minutes, then you’re either using too small of a bundt pan or your oven is not calibrated right. If you read through the comments about this cake there are so many positive comments. I have made this cake countless times and it has turned out perfectly every single time. If you have to bake this cake longer because your oven doesn’t cook hot enough, then you can place the bundt pan inside of another bundt pan (if you have a second one) or place it on a cookie sheet for an extra layer of protection on the edges against the heat. Again, sorry this didn’t work out for you.
How big of Bundt pan did you use? I see they vary holding different cup sizes.
Hi Courtney! My bundt pan has a 10-15 cup capacity.
Sharon Roundy says
How long should it bake when using a 9×13 pan??
Hi Sharon, I’ve never made this in a 9×13 pan so I’m not sure. I would start at 25-30 minutes and then check it from there. Also, I’m not sure how this will will turn out in a 9×13 pan with the swirl. I would be careful not to over swirl the raspberry filling because you don’t want it sinking to the bottom since a 9×13 is a lot more shallow than a bundt pan.
We had a variety of bundtinis as our wedding cake with a full size version of this flavor as our “topper”! (So much less expensive than traditional wedding cake, and so much tastier if you ask me!) We’ve since moved away from a Nothing Bundt Cakes store, but I’m making this version tonight to celebrate our second anniversary tomorrow. 🙂 Thank you for sharing!
Happy Anniversary! I hope you enjoy this cake! My brother-in-law has had me make it the last couple years for my sister’s birthday cake! We love this cake!
Stefanie Feller says
Hey I’m trying to make for a family Christmas party… are you supposed to mix the ‘pudding’ first.. before adding to the mixture or just add the pudding mix powder?? Kind of unclear! Thx for your help
Please email response to firstname.lastname@example.org
Need help ASAP!!
Hi Stefanie. You add just the dry pudding mix like the instructions say. I hope you love this as much as we do. Happy holidays.
wonderful recipe I used today instead of conventional birthday cake for my daughter’s birthday. i made this budt cake with green & red frosting and christmas sprinkles. big hit!
kiara plaster says
is it supposed to b a thick batter??
Yes, it’s a pretty thick batter.
pat Hopkins says
Do you let this cool before frosting?
Yes, let it cool. Thanks for looking.
Melodye kerns says
The instant white chocolate pudding is 1 oz. Box. Is this what you use? The other instant pudding boxes are 3.4
The box of instant white chocolate pudding I used is 3.4 ounces. Here is a link to show you what I used: http://www.walmart.com/ip/Jell-O-Instant-White-Chocolate-Pudding-Pie-Filling-3.4-Oz/13812804
Jessica Kiisel says
How should cooking time be adjusted for mini bundt cakes?
Hi Jessica! I’ve never made these into mini bundt cakes, but I would probably cook them about 18-20 minutes and then check them at that point and see if they need a few more minutes. Good luck.
We just tried this last night step by step- and it turned out amazing!!! Thank you!
Hi Christine! I’m so happy this turned out for you and that you loved it. Thanks for letting me know.
Can’t wait to make this cake. The white chocolate raspberry is my favorite! If I can’t find raspberry pastry/pie filling, do you think raspberry jam/preserves would make a good substitute? If so, would you recommend seedless? Thank you for posting this recipe!
Cory, raspberry preserves would work just fine. I would use seedless, but either one would work. Hope you have a chance to make this, it’s absolutely amazing! My brother-in-law has had me make it for my sister’s birthday the last couple years.
I just made this and the white chocolate chips did not melt. Does your cake have whole white chocolate chips in it when you bake it?
Yes, they don’t melt all the way so you’ll have bites that have the “crunch” of the chocolate chips.
I see. Wish you had mentioned that in your post. Nothing Bundt Cakes’ White Chocolate Raspberry cake doesn’t have whole white chocolate chips in them. Will have to try another recipe. Thanks.
Malina I’m sorry you didn’t like the pieces of white chocolate chips. You could try chopping them up before you put them in or use mini white chocolate chips which will melt in the baking process. I’ve never had whole chocolate chips left because they do partially melt, just leaving small bits in the cake. Anytime I’ve taken this somewhere or made it for other people, they have never complained about small pieces of white chocolate chips being in the cake, they actually have loved it. Again, I’m sorry you didn’t like this.
Malina, I was concerned after reading your comment. I put the chips in the fridge to get hard then ran them through a coffee grinder. Worked perfectly! I couldn’t find the mini chips where I live. Hope you give this a try.
I made these with nestle white chocolate chips and they were amazing. Then I made them with generic chips and they didn’t melt. So I would make sure to just use quality ingredients. There is nothing wrong with this recipe!! Thank you for sharing it!
This cake is awesome! Thanks for sharing!
Thank you so much for sharing this recipe! It turned out fantastic!!
I’m so glad you loved it! I love hearing back from people when they make things and especially when they turn out :). Thanks for letting me know!
What kind of oil do you use? Vegetable?
I use canola oil because that is what I always buy, but vegetable oil would be fine.
Can butter be substituted for oil? Would it give a richer flavor?
Hi Wendy! I’ve never made this cake with butter. Since this cake uses a boxed cake mix, and they call for oil, I would melt your butter if you give it a try. It will definitely change the flavor and it will also give it a denser texture.
I’m so excited to make this cake! Do you make the instant pudding before adding it or just put in the pudding mix?
Thank you for reverse engineering this!
Hi Emma, you just put in the dry pudding mix, no need to make the pudding first. Good luck. It’s delicious!
So excited to make this! For the frosting- do you use salted or unsalted butter? Thanks!
I always use salted, I don’t even ever buy unsalted. I’d love to hear how it turns out. Thanks for looking.
I made the frosting (followed the recipe exactly) for some cupcakes….oh my gosh- soooooooo good! I felt like I was eating cupcakes from a bakery. Thank you so much for sharing!
…and one more thing- it tastes just like the ‘nothing Bundt cake’ frosting. Thanks again! 🙂
Thank you Naomi, love hearing that!
sara perrine says
How long did you cook the cupcakes for?
Also did you wrap them over night in the fridge like said to do above then frost next day or do theme in the same day?
Hi, after all the wonderful comments on your recipe I chose you to ask my question!! Lucky you! I’ve tried to find a recipe for nbc’s white white chocolate cake to no avail. Would this be a similar recipe without the raspberry? Seems logical, but ya never know! At least I don’t!
Teri, I have actually never heard of NBC’s white white chocolate cake, so I couldn’t tell you if this recipe would be similar. I can tell you it’s absolutely delicious and it would be even without the raspberry filling. Sorry I’m no help. Good luck!
You did help! I’ll try this without the raspberry. Makes sense to me! I’ll keep checking back to see what you’ve come up with!! Thanks so much for the quick reply! Have a happy 4th!
Follow-up. Did a trial run before the wedding and my daughter LOVED the cake. Gonna need to tweak the icing a little. A bit too sweet for her. Any chance you might have another one laying around?? Thanks so much for sharing this with us. Will help to make my daughters wedding even more special!!
Hi Teri! So happy to hear that your daughter loved the cake. If the frosting is too sweet for her you certainly can leave a cup or two of the powdered sugar out. I would probably use a whole stick of butter instead of a half. Here is a link for a recipe I found online, haven’t tried it, but she claims it’s “the best” cream cheese frosting. Good luck! Here is the link: http://www.dessertnowdinnerlater.com/best-cream-cheese-frosting-recipe/
Thanks for the help! I’ll try that one this week. She shared the ‘trial’ with her friends this weekend. They had the same response. Cake was a HUGE hit. Icing a bit sweet. And it could just be what we’re used to. Since she’s having a naked cake the icing isn’t the main focus anyway!!! Really appreciate your time and sharing with us!
Let me know how the other frosting is. I have such a sweet tooth all the time so that frosting isn’t too sweet for me, but everyone’s tastes are different. Good luck with everything!
Hey Jodi, Well the cake was a complete hit!! Thanks so very much for sharing! I used a cream cheese icing recipe from a baker friend of my sister. I think it had more cream cheese in it. I know some people say you’re not supposed to, but everyone at the house while I was baking kept sneaking spoonfuls of the batter. One even suggested I just put it in some cups and serve it that way. One thing I did that may help others if they don’t like clumps of white chocolate. I put the chips in the fridge and then ground them almost to a powder. No clumps. This recipe is on my go to list!
Oh I love the idea of the cake batter being served in cups! I am such a cake batter & cookie dough lover! I am so glad the cake was a hit and thanks for the tip about the white chocolate. Thanks for letting me know how this turned out. Take care.
Did you put your icing on the cake before you wrapped it in plastic or did you wait until the next day to put the icing on?
I frosted it the next day Elisha. Good luck.
John McMahon says
Any idea what adjustments I’d need to make if I wanted to leave the raspberry filling out? My wife *hates* cake with fruit in it – but LOVES their white white chocolate cake – which I think is this one without the raspberries.
Any thoughts would be appreciated!
Hi John, I don’t think you need to make any adjustments. Just make the cake recipe and pour all the batter into the bundt pan and bake. It should turn out just fine. Good luck.
John McMahon says
Hey! I made it without the raspberry for a party tomorrow. I’ll let you know how it goes. 🙂 Any tips for frosting? Did you do it after it cooled but before putting in the fridge? If I should wait until tomorrow to frost it – is it better to make the frosting right before it’s used or make it before and keep it in the fridge? Thank you! My house smells amazing right now!
Hi John! I covered my cake in plastic wrap and put it in the fridge overnight then made the frosting the next day and frosted it. Hope you love it.
John, I made it without any changes and it was amazing! Made a wedding cake and everyone LOVED it! Best of luck!
dee dee says
i have been baking for over 45 years and I have enjoyed success. This recipe did not work for me, the cake simply collapsed. Very disappointed, since I was making for a special occasion.
I’m sorry this didn’t work out for you Dee Dee. I have made this at least 7 or 8 times and it’s worked out perfectly every single time. I’ve had friends and family make it and it’s turned out for great for them as well. I have a chocolate bundt cake that I’ve made a couple times and both times it fell after coming out of the oven because I didn’t cook it quite long enough. It still tasted delicious, it just wasn’t as tall as I’d hoped. Sorry this didn’t work for you.
My wife just made this, but it didn’t turn out so well. All of the raspberry went to the bottom of the pan. What could have went wrong?
Sorry this didn’t turn out so well. What kind of raspberry filling did she use? I’ve never had that happen, so I’m not sure what could have gone wrong. Maybe she used too much filling, or maybe the didn’t put a thick enough layer of batter in first. . .honestly I’m honestly not sure why because I’ve never had it happen.
She used a raspberry pie filling. Not sure what kind. She put 1 cup of filling in. Would you suggest that she put less or possibly several layers of batter and filling?
I don’t think she needs to put less because I use 1 cup and have never had that problem. She could try pouring 2/3 of the batter in first, making a thicker layer on the bottom of the pan and then dollop the pie filling on top of the batter and justs give it a couple swirls, then pour the remaining 1/3 of the batter. If she gives it another try let me know. Good luck!
I absolutely love this cake and made it for my bible study group. I got two orders after that. I did sift the cake mix and pudding to try and make it a little lighter as mine tasted delicious but was more dense than NBC
So happy to hear that you loved this cake Ann. It’s always a favorite wherever I take it!
I Am going to try this. Sounds so good
Hope you love it Gina. It’s delicious!
I want to try making cupcakes, any suggestions?
Hi Kelly, I would fill the cupcake tin about 1/3 of the way with batter then put a teaspoon of raspberry pie filling and give it a few swirls then add a little more batter on top to cover. Don’t fill the cupcake tins more than 2/3 of the way full, or it will spill over. Good luck.
E. Champion says
I’m dying to make this cake. It looks so yummy! I have a little problem though… it’s getting slightly warm in AL and I’m not sure how this cake will do if I leave it in the car for a couple of hours. I don’t wanna go to the cemetery strutting this cake around lol. Do you think it’ll be ok? It’ll be in the upper 60s this weekend I think. Thanks in advance for replying
If the temps stay in the 60s and you leave the cake in the fridge right up until you leave, I think it should be ok in the car for a couple hours. Just make sure it’s not directly in the sun, obviously. Good luck.
I made the cake last night and was not happy with the results. I used a dark bundt pan and should have turned the heat down to 325 because the cake when flipped was very dark. and looked overdone I tried baking for 45 minutes but it took over 50 before the knife was clean. Also, I used the recipe with 1/2 of the batter then 1/2 the filllng 1/2 the batter and rest of the filling. I think what happened was all the filling sank to the bottom and so that’s why the cake is so dark because all of the filling is at the top. I will try 1/3 batter, 1/3 filling, 1/3 batter, 1/3 filling and 1/3 batter. If you put the filling on top it just won’t work. So I will try again tonight. This is such an easy recipe that it shouldn’t require so much work but you need to think through the recipe before making it and I should have realized that 1/3 batter on top was not a good idea.
Sorry it didn’t turn out the way you hoped Judy. I sometimes put my bundt pan on top of a cookie sheet as kind of a “layer of protection” from the heat. The filling sinking to the bottom would definitely cause it to go dark. I hope it works better for you the second time. I’ve never had a problem with the filling sinking and mine has never gotten too dark. Good luck! Let me know how round 2 goes for you.
I made the second cake last night and it turned out great. Here is what I did. I turned temp to 325. I put a little more than 1/2 the batter as the first layer, added a few dollops of raspberry filling and swirled, added another layer of batter and added a few dollops of filling and swirled and ended with a small amount of batter to cover the top. It only took 50 minutes to bake and slid out of the pan with ease. The coating is a beautiful tan color. I only used 1/2 can of the filling. I always freeze my cakes and then ice then when frozen. I will ice the entire cake and let you know the final results. I hope it is a winner.
Great to hear it turned out Judy! Hope you enjoy it.
I think there is a huge confusion about how much raspberry filling to add! Some are saying they added 1/3, but i have to ask, are they adding 1/3 of the pie filling can or 1/3 of the total the recipe calls for? Which is 3/4 to 1 cup of the filling!!? I am going to make this cake but i was wanting to save myself time by getting rid of th errors that others may have come across first!
Hi Donna, I’m sorry for your confusion. The recipe says to use 3/4 to 1 cup of pie filling. I mention that I use closer to 3/4 cup. When readers have left comments about using 1/3 I really don’t know if they mean they are using 1/3 of what the recipe states or 1/3 of the can. You can start with a lesser amount and swirl it in, then if you feel like you want more, swirl in a little more. I know a few readers have said the pie filling sunk to the bottom and made a mess, but I have NEVER had that happen and I have made this cake countless times. I hope this helps. I’d love to hear back from you if you give this a try.
Thanks so much for sharing! It turned out great!
So happy to hear that Lisa! Thanks for taking the time to leave a comment!
I appreciate you taking the time sharing it with us 🙂 My family enjoyed it!
I love your recipe! I have made it as a normal sized bundt cake and as bundt cupcakes. both turned out amazing and they were a big hit with everyone who tried them! Such a huge money saver too. Thank you SO much for sharing! 🙂
Thanks so much Jasmine, I’m so happy to hear you love this cake. It’s definitely one of my favorites and yes, it’s way cheaper than buying one. Thank you for taking the time to leave a comment. I would love it if you’d tell your friends and family know about my site. Thanks again!
I made this recipe and it was absolutely amazing. Then I made this with a chocolate cake box mix, chocolate pudding mix, and no raspberry filling, and it was one of the best cakes I’ve ever made. Thank you!!!!
Thanks Lauren. So happy to hear the cake turned out and you loved it. I actually just made it over the weekend for an open house. It always turns out for me, but my son said it turned out even better than it ever has (lol!). We love this cake! I’ve done it before with chocolate too and it’s amazing!
Linda B Fuller says
I am very disappointed in how this cake turned out. I baked it for the minimum amount of time (45″), but the top looked burned when I removed it from the oven. After letting it cool for 20″, a lot of cake and pie filling stuck to the inside of the bundt pan. It looks like a gloppy mess! Can’t gift it, as I had planned and the cost of the ingredients (white chocolate chips, pie filling, pudding mix, cream cheese and a stick of butter) will have me wondering if I should really give it a second try.
I am a pretty experienced baker; my oven is true to temperature; I can only wonder if the first 1/3 of the cake batter should have been thicker. What do you think?
I’m sorry this didn’t turn out for you Linda. As you can see from the many comments on this cake, it has worked out for so many of my readers. I’ve never had a problem with the pie filling sticking oozing out and sticking to the bottom of the pan, and it’s never been burned on top. Everyone’s ovens are different and I’m guessing that after only 45 minutes if yours looked burned, your oven may cook slightly hotter. You can certainly try pouring half the batter then doing just one layer of raspberry filling and then topping that with the remaining half of the batter after you swirl it. I actually just made this last weekend again and did the 1/3 batter, the pie filling, then 1/3 batter, pie filling and the final 1/3 of the batter and mine turned out perfect. Again, I’m sorry to hear this didn’t work for you, I know how frustrating that is. I hope you give it another try. Take care.
Could it be that they are using 1/3 of the pie filling can, as would be too much filling, up nstead 1 teaspoon! A huge clarification is needed in the recipe for that one item!
This cake is Amazing! I suggest throwing the raspberry preserves in the microwave for about 30 seconds to warm it up. I had issues with swirling it in the batter.
So happy you loved it. I use pie filling and have never had a problem swirling it, but thanks for the tip if you’re using raspberry preserves.
Have you ever had it stick to the pan? Mine stuck and looks kind of wet-like maybe the jelly sank to the bottom. I baked it 50 min plus a little. Just wondered if I did something wrong. Checked to be sure I didn’t read something wrong but I think I followed the directions pretty closely.
I haven’t had this one ever stick. I have a really good bundt pan and I always use butter or shortening and I also flour it. Make sure you don’t swirl the jelly/pie filling too much, if you do, it can sink to much to the bottom of the pan and ooze out when baking it. I’m sorry this stuck for you, that is so frustrating, I know. I hope you’ll give it another try.
Lyn Morgan says
Love this cake, better than NB. Thank you so much for sharing the recipe and your patience in answering all the comments. You have a kind spirit. God bless you.
Thank you Lyn for the very sweet comment!
I would like to make this recipe but I was wondering if there was anyway any to thin the icing out I more like a glaze or would that ruin the cake?
Hi Rena, you certainly can make the frosting thinner. Just add some milk to get it to the consistency you want. You obviously won’t be able to pipe it on like the picture, but it will still taste delicious. You could also use less powdered sugar, but keep in mind that will make the frosting less sweet, but still delicious.
Mary K says
I love this cake & make it often. My husband, who is not a fan of cakes in general, requests this one whenever I need to make a cake for a special occasion. To those that have trouble with it sticking in the pan, just be sure to not let the raspberry filling get too close to the edge of the pan. And if you have trouble with it sinking, try using less. It’s still good even with less raspberry, and you can gradually increase the amount each time you make it until you reach your perfect amount for your pan & oven.
Thanks Mary! Thank you for sharing your tips! Merry Christmas!
Rosemarie Orth says
I tried this today and I’m an experienced baker. I used seedless raspberry jam and my cake was a disaster. Perhaps I used too much jam because it was like soup in the bundt cake hole when I flipped it out of the form. It smells wonderful and probably tastes good. Just not table-worthy for Christmas Eve.
Hi Rosemarie, I’m sorry this didn’t turn out for you. I’ve made this cake countless times and it’s turned out perfectly every single time. Maybe you did use too much jam. I’m sure it will still taste delicious. I hope you give it another try.
I just made thus cake. I used the pampered chef bundt stone. At 45 minutes my toothpick came out clean. I let cook 20 minutes but when I flipped it out it was not done in the center. Should I have cooked longer? Would 5 more minutes made a difference? Quite a bit of batter oozed out the center.
I cooked 45 minutes and cool 20 minutes (typo)
That is so weird that your toothpick came out clean, but then it wasn’t done inside. Five minutes actually would have made a difference. It may seem like it wouldn’t, but I have baked many cakes where the toothpick still had batter on it and I’ve let it cook 5-6 more minutes and it was completely done. Sorry this didn’t turn out. Were you able to eat any of it?
Carrie Abraham says
I just made this and used regular raspberries mixed in and it was AMAZING! Had to bake about 10 min longer because I used frozen raspberries.
Hi Carrie. So happy to you you loved this cake. That’s great to know it turns out using frozen raspberries. I’ll have to try it. Thanks for letting me know.
This recipe looks delicious! I just picked up the ingredients. I was wondering if your frosting recipe is one that will dry completely so that I can wrap it in plastic wrap – It’s for a co-worker’s birthday
The frosting dries enough that you could loosely wrap it in plastic. I hope you love it.
Penny Lund says
I have made this recipe at least six times. This is the best version of this cake that my family has ever tasted. I love the moistness of the cake, the carefully crafted directions, and the simplicity of achieving a possible outcome when the cake comes out of the oven and later releases from the bundt pan! The most important instruction is to cut the white chocolate chips in half after measuring the 1 1/4 cup of chips. If you don’t cut the chips in half, they are too heavy and sink to the bottom of the pan. The other important directions is to pour 1/3 of the batter into the bottom of the pan so you can drop 1/3 cup of raspberry filling on the batter. I did make sure that I put a little bit more batter so the raspberry wouldn’t break through the top of the cake. Thank you for this great recipe.
Thank you Penny! Love the suggestions and tips, thanks!
Thanks for this great recipe. Made it for a dinner party and everyone loved it and wanted the recipe. Now I’m curious, has anyone tried this with chocolate cake mix, chocolate pudding mix and chocolate chips? I love chocolate and raspberry!
Hi Laurie. I haven’t tried this with chocolate and raspberry, but I have done it with just swapping out for a chocolate cake mix, chocolate pudding and chocolate chips and it is one of the most divine chocolate cakes ever. I do add a little more sour cream, here is the link for it https://www.5boysbaker.com/amazing-chocolate-cake-sour-cream-chocolate-frosting/. It’s honestly amazing and I’m sure adding raspberry would be completely fabulous.
Cathy Young says
I couldn’t find white chocolate pudding. I substituted cream cheese flavored pudding. Yum!
I’m sure that was delicious! Sorry you couldn’t find white chocolate pudding. Hershey’s and Jell-o both make that flavor, maybe one day you’ll get lucky and find some. Thanks for letting me know you love it Cathy.
I have made this cake twice (once for a trial run, then again shortly after for a wedding shower). I used the Pampered Chef fluted cake pan (not the stone). Everything came out PERFECT in about 45 minutes. The second time around I subbed milk for the water, and I also accidentally bought strawberry preserves but it was still delicious of course! I even filled the center of the cake with strawberries for garnish. I only did 2c of powdered sugar in the frosting. I have shared this recipe with everyone!! Thank you!
Hi Cady! I’m so happy to hear you love this cake, thanks for sharing the recipe with others. I’m sure it was delicious with strawberry preserves and I bet it looked beautiful with strawberries in the center. . . what a great idea! Thank you for the comment. Take care.
Jay Meadows says
For some reason I am the one who makes the desserts like cakes and cobbler for my family…my wife doesn’t really cook at all. For her birthday this week we bought the white chocolate raspberry bundt cake because it’s her favorite…it was completely gone in one evening. So I decided to make one using our recipe… it’s in the last few minutes of baking now…I really hope it turns out! I don’t see where its possible to include a photo but I will if I can. Thanks! Jay
Hi Jay! I hope the cake turned out for you. I would love to see pictures or at least hear back from you on how it turned out. I actually just made this cake last week and took it to a party. Like always, it was a huge hit and my boys and husband devoured the leftovers. I hope you loved it. Take care.
I want to make this cake but as a regular cake. How would the time on it work?
Do you mean in a 9×13 pan or two 9″ round pans? Either way, I’ve only baked this cake in a bundt pan, so I’m not sure of the baking times. I’m guessing you would just bake it the “standard” baking times for those size pans. Just keep a close eye on it.
High five to you for a fantastic recipe!!! After having a piece of white chocolate raspberry NB cake at a friends birthday, I *had* to find a similar recipe. Have to say this cake is even better! Sooo good!! Making my second one now. Thank you for sharing your recipe!!
Hey Lindsey, I am so happy to hear you loved this cake. You sound just like me, when I taste something really good, I want to make/recreate it ASAP! I have made this cake countless times and it is always a winner! Thank you for letting me know how much you enjoyed this.
Hi, I was wondering what would I do differently since I am at a high altitude, if anything?
Hi Cassandra, here is a link that might be helpful https://www.kingarthurflour.com/learn/high-altitude-baking.html. Let me know if you give this a try. Take care.
Awesome…..made it tonight…follow the directions perfectly… excellent…loved by everyone in the family!!
Thanks Sean! So happy to hear you loved this! Thanks for letting me know.
Made TWO batches of this bundt cake! Everyone is raving about it – CAME OUT PERFECTO!!!!!!
Linda Buntain says
I’ve baked this cake at least 4-5 times and sometimes it works perfectly and other times it does not. I still like this recipe. I prefer to chop a bar of Ghiradelli’s white choc bar, instead of the white chips; more expensive, but quality. I noticed that a good quality seedless raspberry jam works best, as it’s thicker and doesn’t seem to “sink” as some say. I just made this again this morning with the Solo Raspberry filling, not realizing that this Solo brand is not seedless. I used 2/3 cake batter, then, swirled 3/4 cup raspberry filling and 1/3 layer of batter on top. I baked for 45 minutes exactly, as the cake does turn brown in the darker, non-stick bundt pan. The filling shows on top when I turned it out onto a plate. Also, maybe I beat the batter too long (2 minutes) as this cake didn’t rise as well. I live in CO, so I added 2-3 TB flour to the cake mix. I used the Duncan Hines White cake mix, but I think I must have used the Betty Crocker Moist Supreme White cake mix last time, as it turned out really well? Thanks, I really do love this cake when it turns out right.
Hey Linda, thanks for the comment. I’m sorry this cake hasn’t turned out for you a few times. I have made this cake more times than I can count and I have never had a problem with it. Hopefully it has still tasted good even when it hasn’t turned out perfectly. Take care.
Brian T says
I have made this cake and then adjusted the recipe to make the lemon raspberry Bundt Cake they were both amazing. Next I will use the base of this for a chocolate coffee Bundt. Thank you for a great and easy copycat recipe.
Hi Brian! Thanks for the comment and the lemon raspberry cake sounds delicious. You’ll have to let me know what other flavors you try. Thanks for taking the time to leave a comment. I love hearing from readers.
Hello, I really want to try out this recipe. I loooove nothin but Bundt cakes but I’ve moved to Mexico and there isn’t any here. Also, there is not instant pudding. What other alternatives could I use?? Please help!!
I really think you’d be ok making this cake without the instant pudding. It does add a nice flavor, but the cake will still taste delicious without it. If you can buy Pillsbury cake mixes that already have pudding in the mix, that would work great. The pudding adds flavor and helps the cake be moist, so maybe throw in a couple extra tablespoons of sour cream if you’d like. Honestly though, I think you’ll be fine without it.
Would pre made pudding work? Also there isn’t any sour cream, could I get away with Mexican crema?
Hi Gabriela, I’m not sure how thick Mexican crema is, but I know it’s not as thick as sour cream. You would probably be better off using plain yogurt in place of the sour cream. I wouldn’t use pre-made pudding.
Any suggestions on freezing this cake (unfrosted)?
Hi Patricia! Yes, of course you can freeze this. Wrap the cake in two layers of plastic wrap then place it inside a Ziploc freezer bag and seal it. If the cake won’t fit in the Ziploc bag, wrap it in foil. I like to take a sharpie marker and write on the bag or foil the date and what kind of cake it is. Freeze it for up to 4 weeks. Thaw at room temperature (usually takes about 4 to 5 hours). Oh and yes, freeze it unfrosted and then frost it before serving.
Dawn A Hibler says
I have made this cake numerous times and it is perfect every time. I do substitute the raspberry for blueberry though. Fabulous!
Hi Dawn! Thanks for letting me know you love this and it turns out every time. I bet blueberry would be delicious. My aunt made it with triple berry pie filling and it was amazing!
I’ve made dozens of Bundt cakes before and never used the cookie sheet suggestion. Should have stuck with what I know. Baked 15m longer than recipe called for (at 350) as knife not clean initially. Let cool 20m and put cake on platter – top peeled right off, not done, presumedly due to cookie sheet. Sucks because this was for a work birthday but I’m not spending another $15 on new supplies to make a new one. It will just look terrible but taste good.
I’m sorry this didn’t work for you, but I really don’t think using the cookie sheet caused the problem. I have made this countless times with and without the using the cookie sheet on the bottom and it has baked up perfectly every, single time. Also, I have never had to adjust the cooking time for longer when I have used the cookie sheet. It could have been your oven, the bundt pan you used, or a combination of both. Also, this cake has never cost me $15 to make. But even $15 is cheaper than the $32 ($42 if you get it decorated) it costs to buy one at Nothing Bundt Cakes. Again, I’m really sorry this didn’t work out for you.
Absolutely delicious with the recipe just as you have it. I have made this cake twice exactly as instructed and both times absolute perfection. Key for me was using Crisco to grease my bundt pan and then flour thoroughly. It glides out without issue once cooled a bit. I’ve taken this to a church event and probably needed two of them for this one event. Devoured doesn’t properly describe how fast they were gone! Thank you so much for sharing!
Kathie, thank you for the nice comment. I’m so happy this has turned out for you and is always a hit. It is one of our favorite cakes and I get asked all the time to make it for birthdays. I love hearing from my readers, so thanks again.
Hi, back again! I have used this recipe numerous times. I do leave out the raspberry. I get nothing but rave comments! I did this for my daughters wedding and most recently for her baby shower. One of the ladies at the shower has requested it for another shower for her friend. Can’t thank you enough for sharing this! People think I’m an actual baker!
Hey Teri, I’m so happy you love this cake. I have to be honest, I’ve never thought about leaving the raspberry out, that’s my favorite part (lol!). Good to know that it’s still delicious without it. My aunt made it a few weeks ago and used a triple berry filling that was absolutely delicious. Glad this cake has made people think you’re an amazing baker . . . I’m sure you were even before you made this. Take care!
I made this yesterday for a dinner party and everyone loved it! So delicious!!!!
Thanks Cristin! So happy to hear you loved it. Thanks for letting me know.
Faby LeColst says
When you say one box of dry white chocolate pudding you mean literally A regular conventional box from the super market? Those are 1 oz only
Hi! Yes, it’s one box of the instant dry pudding mix. The box is 3.3 oz, not 1 oz. Not sure what you saw that is only 1 oz. Here is a link of what it looks like. https://www.walmart.com/ip/Jell-O-White-Chocolate-Instant-Pudding-Mix-3-3-oz-Box/13812804
Alicia Koos says
I have made this cake a couple of times and unfortunately it keeps turning out doughy. I bake several other “copycat” Nothing Bundt Cakes and they turn out perfectly. I’m wondering if you have any thoughts or ideas on what I can try next time? I would really love for it to turn out…it sounds amazing! I tried baking it for at least an hour and still no luck. Thank you so much for posting such an awesome recipe!! Fingers crossed that it will turn out next time.
Hi Alicia! I’m sorry this hasn’t worked out for you. I actually just made this again two days ago and it baked up perfectly, just like it does every time I make it. I’m not sure what to tell you because I’ve had so many friends, family and readers make this and it also bakes up perfectly for them. The only thing I can think might be the problem is maybe your oven temperature is off. There are ways to check and see if your oven temperature is calibrated correctly if you google it. You can always try increasing the oven temperature by even 5 or 10 degrees and see if that helps.
Does this recipe work in high altitude?
It should. Where I live in Utah it’s about 4500 feet. If you’re higher than that, you could certainly google what changes to make for baking at a higher altitude. I’d love to hear back from you if you give this a try. Happy holidays.
I don’t know if it was because I had to use jam instead of pie filling but it definitely sunk to the bottom of the pan and messed up part of the shape of the top of my cake 🙁 I cooked it longer until the tester came out clean and parts of the cake were crunchy and other parts were a jelly mess stuck to the bottom of the pan. Next time I’ll try putting it in at the half point instead of in between thirds. I think it’s still going to be yummy even if it didn’t turn out perfectly.
Hey Tracy, so sorry to hear it sunk, but I’m glad it was still yummy and that you’re willing to give it another try. Let me know if you do. Happy holidays.
I could only find the sugar free pudding in a 1 oz box.How many should I use ? I was thinking 2 boxes, what do you think?
Hi Connie. I’ve never used the sugar free, but it should work ok. Yes, I would use two boxes if it’s only 1 oz. Let me know how it turns out.
I’m going to try this out but with sugar free pudding mix because that’s all I can find…have you tried it that way?? Let me know thank you!
Hi Amanda. I haven’t tried this with sugar free pudding so I can’t tell you how it will turn out. I’m guessing it will be fine.
I have not been able to find Raspberry Pie filling. Would Raspberry fruit spread work?
Yes, that should work just fine. Let me know how it turns out for you. Happy New Year!
K L says
Heads up! I used the seedless jam and it didn’t work. The jam melts into the cake and turns it soggy. DO NOT USE JAM!
I’m so sorry to hear this didn’t work for you. I do know several people that have used jam in place of the pie filling and it worked just fine for them. I’ve also tasted this cake when it’s been made with jam and it was delicious and not soggy. Raspberry jam/preserves are just as thick as the pie filling I use so I’m not sure why yours melted into the cake and turned soggy.
Ever have trouble of your cake looking flat once cooled and emptied from pan? Tricks or tips
Hey Jodi (great name!), I have never had this cake fall and look flat after it’s cooled. I have had other bundt cakes do that before when I have undercooked them by just a few minutes. So the next time I have made them I have cooked them a couple more minutes, then turned the oven off and let the cake sit in there for about 5 or so minutes with the oven door slightly cracked open. Doing those couple things made a difference. Maybe give that a try.
My daughter and I made this today while on quarantine. It turned out amazing! This is her absolute most favorite cake and it turned out so much like the one from Everything Bundt Cake! Thank you so much, she is thrilled.
Hi Jessie! I’m so happy you made this and that it turned out. I love hearing when readers make things! I’ve been baking a ton since this whole virus craziness. Let me know if you make anything else during this lovely quarantine time. Take care and stay safe.
I’I’d like to use fresh raspberries. Would a fresh raspberry compote work as the filling do you think?
Hi Jackie! I’ve never tried it, so I honestly don’t know how it would work out. I think raspberry compote is probably “wetter” than pie/cake filling, so if you do try it, I would probably use less because I feel like it will run/seep through the batter as the cake bakes and become hot. Does that make sense? Or maybe it will work just fine, like I said, I honestly don’t know how it will turn out. I’d love to hear back from you if you give it a try. Stay safe and have a great weekend.
I tried making these into cupcakes, and they did not turn out well. The dough is so heavy/dense. Maybe should add less chocolate chips (I did chop them).
Hey Abby, good to know these don’t work as cupcake, thank you so much for letting me know.
Natalie K Fung says
I made this for Mother’s Day and my mom and grandma loved it! Thank you so much for this recipe 🙂
Thank you so much Natalie for taking the time to leave a comment. I’m so happy you loved this cake! Take care and be safe!
Hi! Just wondering, do you have to use oil for this recipe, as some family members have health issues with oil, and can you substitute it with butter?
Hi Katie! I have never tried it, but you can substitute butter for oil in recipes. You will need to melt the butter and let it cool (use the same amount of butter as you would oil). Just remember that it will change the texture of this cake. Cakes made with oilgenerally have a better texture than cakes made with butter. They tend to bake up higher with a more even crumb and stay moist and tender longer than cakes made with butter. Let me know if you give it a try.
Ok I think if you don’t like this recipe then you did something wrong in the technique of it. I made this for my daughters bday and the comments I got were this is BETTER then the nothin Bundt cake we have a friend who works there and we get them regularly so this was a high compliment. Well done.
Hi Heather! Thank you so much for the nice comment. I am so happy you loved this cake. I agree that it’s amazing and I think it’s so simple to make and turns out for me every single time. Thanks for letting me know and taking the time to leave a comment. Have a great weekend.
First time I tried this cake was for my daughters wedding in 2017. I don’t even know how many times I’ve made it since! It has become my ‘signature’, go to cake! I don’t use the raspberry (request from my daughter) and now that’s how everyone wants it! I use regular cake pans and it has been perfect every single time! You have made me a star in my circle!! Thanks again!!!
What size of Bundt pan did you use?
I just use a standard size bundt pan. It’s a Nordic Ware bundt pan and I believe it’s a 10-15 cup capacity.
Kathy B. says
So I have tried this a couple of times now and the first time I used raspberry jam. It sunk to bottom and the cake was heavy and not a great taste. Second time I used raspberry pie filling. It didnt sink as bad,
but it was still heavy and toothpick came out clean. I had comments from others saying it was OK
but not great. I am not sure why it is so heavy?
Kathy, I’m sorry this didn’t turn out for you either time you made it. I’ve had a couple other readers have the problem with the filling sinking to the bottom. I suggest using less filling and swirling it into the batter a little more. There are probably 75+ positive comments about this cake, I’ve had people ask me to make this as a birthday cake for family members, and anytime I’ve taken it for a dessert, it gets rave reviews and every last crumb gets eaten. I’m sorry you and others don’t think it has a great taste, I’ve never known anyone to taste it and not like it. It is supposed to be a dense, heavier cake so I guess if you’re looking for a light, fluffy cake, then this isn’t for you. Again, I’m so sorry it didn’t work for you.
Made this for Christmas Day and it was spectacular! Definitely add fresh raspberries to each slice to add a little tangy flavor. I used seedless raspberry jam because I couldn’t find pie filling, and it was darker once baked. Next time I will plan ahead and find the pie filling..family loved the cake! Ok
Hi Nancy! So happy you made this and loved it! Great idea to add fresh raspberries to each slice! Happy New Year!
I’m obsessed with this cake. It’s my favorite. I don’t usually even like cake and I’ve made this cake 3 times in the past 10 months. Beyond thrilled that you put all of this together. It all works together so well. Great instructions and great cake!
Thank you so much for the recipe Jodi!! I was honestly scared my cake was going to collapse because it looked pretty gooey, but it didn’t! I ended up leaving it in the oven for 55 minutes and let it cool for 30. I was still getting some gummy residue on the knife but I think it was just the chocolate chips!! It was so moist on the inside and had a slight delightful crunch on the outside. I used 1/2 cup of raspberry jam with seeds and it turned out lovely. Even the frosting was a hit. Ugh I can’t rave enough!! You’re really talented and I know I’ll definitely be making this for my family again and again!!
Hey Melany, I am so happy to hear this cake turned out and you loved it. It honestly is one of my all time favorite cakes and I get asked for the recipe any time I take it somewhere. Thank you for taking the time to leave a comment, I really appreciate it. I love hearing from readers, especially when they love a recipe❤️!
This was very yummy! The texture was more like a pound cake. I made it for a baby shower; there was nothing left to bring home. Everyone loved it! Even someone who said they don’t normally care for raspberries said that they liked this.
Thank you Janice!❤️
Made this tonight for nieces birthday. Was a huge hit. Thanks so much.
Hi Denise, I’m so happy this turned out for you. It is always a hit whenever I make it, how could it not be, right?
i’ve made this cake tons of times and it always comes out beautiful! nothing bundt cakes also makes a lemon raspberry cake that i adore. i tried another recipe for a lemon raspberry cake and it was okay i guess but it came out very dry:( do you think if i added a teaspoon of two of lemon extract and some lemon zest to this recipe it would taste okay?
I think this would be delicious if you added lemon extract and some lemon zest. I am definitely going to try that next time I make this! Let me know if you give it a try.❤️
Very delicious cake, even tho I couldn’t find white chocolate pudding or white chocolate chips. I used vanilla pudding and two 4 oz white chocolate baking bars. I chopped one bar for the cake mix and used the other to make a white chocolate ganache. Will certainly make again! 🙂
One of my favorite cakes ever!! I bake a lot (and eat even more), so I have tried many cakes. This is one of the most moist cakes ever and so easy. *make sure to read the Notes section at the end. I saw that the notes answered many people’s questions. I have made this many times and not had problems. I just chop the chips with a large chef’s knife. And it does taste even better after refrigeration!
Thank you Danielle! I’m thrilled you love this cake!❤️
Jeff Hermann says
I am really upset. I bought quality ingredients, followed the recipe and read the comments, made a few little errors in the execution, and the darn cake turned out GREAT! Now I’m gonna have to make this for all kinds of occasions because it was delicious and everything I had hoped for.
I used a French Vanilla cake mix, had to substitute cheesecake-flavored instant pudding, used Henry and Henry Raspberry filling from Amazon, Ghirardelli white chocolate, and extra frosting because we love the frosting. I had to make the cake and freeze it for a few days because of a busy work schedule. I wrapped it in parchment paper, then Glad Wrap, then in a freezer bag. I defrosted it for two days in the fridge and then made the frosting “day of”, frosted it, and chilled it.
It made for a very happy Mother’s Day and kept me from eating crow for trying this out with no backup plan!
Thank you for the recipe and tips.
Jeff, I read the first line of your comment, and my heart sunk . . .don’t scare me like that (lol!). I am so happy you loved this cake. Thank you for taking the time to leave a comment and sharing what you used/did. So glad you loved it!
I’ve made this cake twice and it turned out great one thing I did learn since I have a tendency to over analyze things. Make sure you don’t buy a cake mix that has pudding in I was so excited I wanted a cake that claim to be moist so I bought two online when I saw there was already pudding in it I looked up what would happen if I added more pudding the answer was the cake would be very dense I remembered some of the complaints in comments had to do with cake being dense or heavy food for thought.
So glad you love this cake Cindy. Thanks for the reminder about not using a cake mix with pudding already in it. I do mention that in the tips section, but not everyone always reads the whole post. Thank you for taking the time to leave a comment, I love hearing from followers.
I had wonderful success with this recipe! Great Bundt cake & even better flavor on day 3! Will be making again : ). Thank you for sharing this recipe!
Thanks Nicki! I’m so happy this worked for you and that you loved it!
Love this cake! So glad this is the recipe I chose! I have made this as a bundt, mini bundt and as cupcakes, all turn out great. My son in law prefers the full size bundt though. If it turned out doughy for you, you might double check you cake mix. The only French vanilla I can find in my area has pudding in the mix. Still tastes great, texture is very dense though. Can’t wait to try it in layers !
My favorite cake!!
Do you have any tips or a recipe I could follow that makes the cake with out a box mix? I was feeling some uncertainty on choosing which brand because it was unclear which has pudding or not in them. Holding some boxes together they had an identical ingredients list but one said pudding and other didn’t. In making my first time I experienced the raspberry jam sinking through to the bottom and also the cake seemed to deflate after it cooled. I want to try again but was hoping to do it without cake mix so that I have a bit more influence over the outcome
Thanks for the recipe and I’m looking forward to trying it out again soon!
Hi Matt! I don’t have a recipe to share for this cake because I always just use a box cake mix, so much easier and tastes delicious. If I’m using a white cake mix, I use Duncan Hines. When I use a french vanilla cake mix I use the Betty Crocker. They have two different french vanilla cake mixes, one says right on the front “there’s pudding in the mix.” I do not use that one. Here is a link for the one I use. I use the french vanilla instead of white 9 times out of 10.
If you put too much jam in it most likely will sink to the bottom. The secret is to use enough for flavor, but not too much that it sinks. Also, only give a few swirls when you’re swirling it in. If it’s sinking when you take it out, then it was slightly undercooked. After I check my cake and the cake tester comes out clean, I will turn off my oven and leave it in there for 3 to 4 more minutes with the oven door just slightly cracked. I’ve never had any of mine sink. Hopefully these few tips help. Let me know if you have any more questions let me know.
Julianne Cherland says
Do you make and chill the cake the day before and then frost it, or do you frost it and then chill it?
I make the cake the day before and wrap it in saran wrap and keep it in a cool, dry place and then I frost it the next day.
What would happen if you did use the cake mix with pudding? I also have sugar free white chocolate pudding (that’s all they had) will that be ok ?
Hey Sarah, if you use a cake mix with pudding already in the mix, I feel like the cake bakes up differently. Some people have asked me why they couldn’t omit the pudding and just buy the cake mix with it already added (it’s a totally legit question). My answer is that it’s not the same. I’ve tried it both ways and adding your own pudding mix is just BETTER. I don’t know exactly why, but it just is. As for the sugar free pudding, I’ve never used it so I’m not sure. My guess is that it will be ok.
Have you tried with strawberry pie filling or other forms of strawberries (including fresh)? Please let me know- am baking for an office birthday for co-workers 70th! Thank You!
Hi Shanna. I haven’t ever tried this with strawberry pie filling, but I’m sure it would be delicious. Also, I haven’t used fresh fruit either so I’m not sure how well it would work.
This is my favorite cake from Nothing Bundt Cakes. The recipe worked well and tasted just like the NBC version except for being a little sweeter. I will definitely make again with some tweaks regarding the sweetness. Thank you for sharing this incredible recipe!
I’m wondering what I can do to decrease some of the sweetness. I’m thinking it could be due to the white chocolate chips (I used the Merckens brand from a Bakery Supply shop). Could I decrease the amount of chocolate to decrease some of the sweetness?
Also, I used 2/3 cup of the raspberry filling in 2 different layers but it all sank to the bottom (top when inverted). Would it be better to use less filling and only put it in the middle instead of 2 different layers?
Hi Sheron, I’m so happy to hear you love this cake. You could certainly decrease the white chocolate chips to try and decrease the sweetness. I’ve never thought it was too sweet, so I haven’t ever tried it. You could decrease the amount of powdered sugar in the cream cheese frosting to make it a little less sweet, which would also help decrease some of the sweetness.
In the many, many times I’ve made this cake, I’ve never had the raspberry filling sink to the bottom, sorry that happened to you. Try just doing two layers of batter and put the filling in the middle of those two layers. You might also want to try putting about 2/3 of the batter in first and then the pie filling and then the remaining 1/3 of batter. This would make the layer under the pie filling a little thicker and possibly help it not sink. Good luck!!
This was fabulous! I followed all the advice, used a cookie sheet beneath the Bundt pan, cooked 50 min and with a completely clean cake tester (it took the full 50 min, at 45 it wasn’t clean), i swirled the filling per instructions. I used the 3c for the icing. This was a HUGE hit. I will definitely be making again!
Heather I’m so happy you made this and loved it! It honestly is one of my favorite bundt cakes ever. Thanks for taking the time to leave a comment, I love hearing from readers.
sarai garcia says
Would this recipe be okay for using in a a loaf pan???
I have never made this in a loaf pan. You would definitely need to split the batter between two or three loaf pans, depending on their size. This link might be helpful. https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
I made this to take to the family Christmas dinner, as a surprise (in-laws are very low-key about Christmas, dinner is as informal as any other time). I’ve made it a couple of times before and it’s been great. This time, I cut the amount of sugar in the frosting in about half–family preference. And I added the lemon zest of a smallish lemon from my tree, to add a bit.
The cake looks great. We’ll put the frosting on when we get there.
Hello, can I use this recipe for cupcakes? if not what other pan besides the bundt cake can I use? would an 8inch work?
Hi Samantha! I haven’t ever made cupcakes with this cake batter, but I am sure you could. I would fill the cupcake liner about 2/3 full and then put a small dollop of the raspberry pie filling on top and give then swirl it. If you used an 8-inch pan, you would probably need three pans, two might work, but I think it would be too much batter for only two pans. Like I said, I haven only ever made this recipe in a bundt cake, so I am just guessing. Let me know if you give it a try.
Dang. Just realized my cake mix has pudding in it.
What exactly will happen if I use it. I really don’t want to go to the store.
Hi Christine. Go ahead and use it, it should be fine. I just prefer the texture better and think it bakes up better when you use a cake mix without pudding already in it.
I made this for my daughter’s 14th birthday this weekend and I don’t know who liked it more the teens or parents! I followed the instructions and boy was it yummy! Thank you so much for sharing this deliciousness with us.
Hi! Made the cake tonight for the first time and it was still a little wet – what I am wondering I did wrong is add water? It wasn’t in the ingredients list but it was still in the instructions. I am thinking that might have been an update from when you revised and I wasn’t aware. I’m gonna try again tomorrow without water.
Hi Katie! Sorry about that, the liquid is the milk listed in the ingredients list. I used to use water and started using milk instead and obviously forgot to change “water” to “milk” in the directions. Thanks for catching that!
Best cake! It is my most requested dessert. I must have made about a dozen of them already. Thank you!!
Better than the Nothin Bundt Cakes version!
I accidentally put the 1/4 cup softened butter into the batter. And also the oil. Turned out fabulous still. More than fabulous. So if anyone else makes this mistake. It still tastes great. Now wondering what it will taste like without it.
And yes. I still put the butter in the frosting too!
Hi Lisa! I love that you accidentally put the butter in the cake. I’m sure it was delicious! I may have to give it a try!
Donna Huber says
This recipe is excellent! Thank you so much for sharing!
Thank you Donna!
Elisea trevino says
I love this recipe, thank you for posting
I have request can you figure out how to make the Strawberries and cream nothing bundt cake , I think it’s seasonal