Nothing Bundt Cakes Copycat Recipe for

White Chocolate Raspberry Cake

by Lori Danyl Carter

This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!

Prep Time: 10 min.     |     Cook Time: 45 min.     |     Total Time: 55 min.     |     Serves: 16

Ingredients in White Chocolate Raspberry Bundt Cake:

• For the dry ingredients, save yourself some time and use a box of white cake mix.
• To the dry cake batter, add a package of instant white chocolate pudding mix (dry)
• In a large mixing bowl, add a cup of sour cream – adds so much moisture to the cake
• Eggs – you’ll need four large eggs to add at medium speed.
• Water – if you want to make an even richer cake, you can substitute the water for buttermilk or whole milk
• Vegetable oil
• White chocolate chips, chopped into smaller pieces. You can even use a food processor to chop them up.
• Raspberry pie filling
• For the frosting: you’ll need softened butter, softened cream cheese, powdered sugar, and a couple teaspoons vanilla extract. Use a paddle attachment on a stand mixer, whip the frosting until light and fluffy

Ingredients:

1 box white cake mix (15.25 ounces)

3.4 ounces instant white chocolate pudding mix (dry)

1 cup sour cream

4 large eggs

1/4 cup water

1/2 cup oil

1 cup white chocolate chips chopped into smaller pieces

1/2 cup red raspberry preserves (SEE NOTES ABOVE)

16 ounces cream cheese softened

1/2 cup butter softened

3-4 cup powdered sugar

2 teaspoons vanilla

Instructions:

• Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.
• Mix first six ingredients together with a beater. Fold in white chocolate chips.
• Fill prepared bundt pan with half of the batter.
• Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).
• Using a knife swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
• Cook in oven at 350 degrees for 45-50 mins. (do the “knife test” to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
• Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).

Suggestions for White Chocolate Raspberry Cake:

• When making a bundt cake, you want to be sure to generously grease AND flour or spray the cake pan with non-stick cooking spray, making sure to get every little nook and cranny.
• Before the cake is completely cool, carefully run a knife between the cake and the pan. Turn the plate or platter you will be serving the cake on upside down and place it on top of the cake (still in the bundt pan). Holding the plate and bundt pan together, flip so the plate is now on the bottom and the bundt pan on top. This will hold the cake in the bundt pan. Once upside down, tap the handle of a butter knife along the bottom of the bundt pan (that is now flipped to be on top). The cake should come out very easily onto the plate.
• To get the frosting like in the picture, fill a gallon size Ziplock bag, or a pastry bag, with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the “frosting strips”. Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
• If you can’t find white chocolate pudding mix, vanilla is a good substitute.