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White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake


  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes

Description

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!


Ingredients

Scale

Cake:

  • 1 pkg. white or french vanilla cake mix
  • 1 pkg. (3.3 oz) instant white chocolate pudding
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 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)

Frosting:

  • 1 pkg. (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 34 cups powdered sugar (depending on how sweet you want it)
  • 2 teaspoons vanilla extract

Instructions

Cake:

  1. Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water and oil. Mix until well combined, stir in white chocolate chips.
  2. 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, 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)
  3. Cook in oven at 350 degrees for 45-50 mins or until a knife or cake tester inserted comes out clean. Remove from oven. Let cool for 15-20 mins. Remove from pan.

Frosting:

  1. 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.
  2. 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.

Notes

  • 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.
  • Category: Dessert