Description
This White Chocolate Raspberry Bundt Cake is a luscious dessert combining moist white chocolate cake with swirls of tangy raspberry pie filling. Topped with a creamy vanilla-infused cream cheese frosting, it’s perfect for celebrations or an indulgent treat with friends and family.
Ingredients
Scale
Cake
- 1 box (15.25 ounces) white cake mix
- 1 small box (3.4 ounces) instant white chocolate pudding mix
- 4 large eggs
- ½ cup water
- ½ cup vegetable oil
- 1 cup sour cream
- 1 cup white chocolate chips, chopped into smaller pieces
- 1 cup raspberry pie filling (divided; e.g., Duncan Hines pie filling)
Cream Cheese Frosting
- 1 block (8 ounces) cream cheese, softened
- ¼ cup salted butter, softened
- ½ tablespoon vanilla extract
- 3 to 4 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Heavily grease a standard Bundt cake pan with cooking spray to prevent sticking, then set it aside.
- Mix Cake Batter: In a large bowl, use an electric hand mixer to combine the white cake mix, instant white chocolate pudding mix, sour cream, eggs, water, and vegetable oil until smooth. Gently fold in the chopped white chocolate chips with a spatula.
- Layer Batter and Raspberry Filling: Pour half of the cake batter evenly into the prepared Bundt pan. Spoon half of the raspberry pie filling in 6 evenly spaced spoonfuls over the batter. Using a knife, gently swirl the raspberry filling into the batter, being careful not to let the raspberry touch the sides of the pan to prevent burning.
- Add Remaining Batter and Raspberry Swirls: Pour the remaining cake batter evenly over the first layer. Spoon the remaining raspberry filling across the top in dollops. Use a clean knife to delicately swirl the raspberry throughout the batter again, avoiding the pan sides.
- Bake the Cake: Bake the cake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. When done, remove from oven and let the cake cool in the pan for 15 minutes.
- Unmold the Cake: Carefully invert the Bundt pan onto a cake platter to release the cake. Allow it to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, use an electric hand mixer to cream together the softened cream cheese and butter until smooth and combined. Stir in vanilla extract. Gradually mix in 2 cups of powdered sugar, then continue adding ½ cup at a time until a thick but spreadable frosting is achieved.
- Frost the Cake: Spoon the frosting into a large Ziplock bag, pressing the icing to one corner. Snip off the tip and pipe decorative stripes over the cooled cake.
- Serve: Cut into slices and serve your delicious white chocolate raspberry Bundt cake.
Notes
- Be careful to keep the raspberry filling away from the edges of the Bundt pan to avoid burning during baking.
- Use softened cream cheese and butter to ensure smooth frosting.
- Adjust powdered sugar amount in frosting to achieve desired thickness and sweetness.
- Allow the cake to cool completely before frosting for best results.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
