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RECIPE
17 INGREDIENTS15 STEPS3hr 15min

White Chocolate Raspberry Bundt Cake

This is my copycat recipe for White Chocolate Raspberry Nothing Bundt Cake. Moist white chocolate cake, swirled with raspberry filling and topped with silky cream cheese frosting. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
White Chocolate Raspberry Bundt Cake Recipe | SideChef
This is my copycat recipe for White Chocolate Raspberry Nothing Bundt Cake. Moist white chocolate cake, swirled with raspberry filling and topped with silky cream cheese frosting. One of the best bundt cakes you will ever have, and perfect for everyday or special occasions!
Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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Snowflakes & Coffeecakes
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
3hr 15min
Total Time
1hr 15min
Active Time
$1.31
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

White Chocolate Bundt Cake

1 pckg
White Cake Mix
1 pckg
(3.4 oz)
White Chocolate Instant Pudding
or Instant White Chocolate Pudding
1 cup
Sour Cream , room temperature
4
Large  Eggs , room temperature
1/2 cup
Vegetable Oil
1/2 cup
Water , room temperature
1 1/2 cups
White Chocolate Chips , roughly chopped
1 tsp
Pure Vanilla Extract
1/2 tsp
Pure Almond Extract
1 cup
Raspberry Pie Filling
or Seedless Raspberry Jam
to taste
Non-Stick Baking Spray

Cream Cheese Frosting

1 cup
Cream Cheese , room temperature
1/2 cup
Unsalted Butter , room temperature
3 1/4 cups
Powdered Confectioners Sugar , divided
1 tsp
Pure Vanilla Extract
1/8 tsp

Garnish

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Nutrition Per Serving

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CALORIES
713
FAT
36.6 g
PROTEIN
6.3 g
CARBS
88.6 g

Author's Notes

Yields 16 servings. If you prefer a more tender and lighter cake exterior, bake at 325 degrees F (165 degrees C) for about 75-80 minutes, or until a knife inserted in the middle comes out clean. This cake is even better after it has had time to chill in fridge for a day. Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a bundt pan with Non-Stick Baking Spray (to taste) ; set aside.
Step 2
In the bowl of your stand mixer fitted with a paddle attachment, combine the White Cake Mix (1 pckg) , White Chocolate Instant Pudding (1 pckg) , Sour Cream (1 cup) , Eggs (4) , Water (1/2 cup) , Vegetable Oil (1/2 cup) , Pure Vanilla Extract (1 tsp) , and Pure Almond Extract (1/2 tsp) .
Step 3
Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes. Fold in chopped White Chocolate Chips (1 1/2 cups) .
Step 4
Pour one-third of the batter into the bottom of the prepared bundt pan. Spoon half of the Raspberry Pie Filling (1 cup) in separate spoonfuls over the middle of the batter. Pour remaining cake batter evenly and gently over top.
Step 5
Spoon remaining raspberry filling around the middle of the cake batter. Use a knife to gently swirl the filling through the cake.
Step 6
Bake for 15 minutes.
Step 7
Reduce the temperature to 325 degrees F (165 degrees C); continue baking for an additional 30-40 minutes or until a knife inserted comes out clean.
Step 8
Remove from oven. Let cool for 10 minutes. Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.
Step 9
Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator until you are ready to frost it – this will seal in the moisture!
Step 10
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the Cream Cheese (1 cup) and Unsalted Butter (1/2 cup) together on high speed until smooth and creamy.
Step 11
Add Powdered Confectioners Sugar (2 1/4 cups) , Pure Vanilla Extract (1 tsp) , and Salt (1/8 tsp) .
Step 12
Beat on low speed for 30 seconds, until well blended, then add remaining Powdered Confectioners Sugar (1 cup) . Continue beating until well blended, then switch to high speed and beat for 2 minutes.
Step 13
Place cream cheese frosting in a gallon size Ziploc bag, squeeze out excess air and seal bag; refrigerate for 20 minutes.
Step 14
Cut 3/4-inch diagonally off the bottom corner of the bag. If you’re trying to get a “Nothing Bundt Cakes” look, pipe frosting starting at the bottom outside of the cake and move upward towards the center of the cake.
Step 15
Refrigerate for 1 hour, then garnish with Fresh Raspberries (to taste) right before serving. The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!
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Nutrition Per Serving
Calories
713
% Daily Value*
Fat
36.6 g
47%
Saturated Fat
24.3 g
122%
Trans Fat
0.2 g
--
Cholesterol
113.3 mg
38%
Carbohydrates
88.6 g
32%
Fiber
1.1 g
4%
Sugars
68.2 g
--
Protein
6.3 g
13%
Sodium
503.6 mg
22%
Vitamin D
0.3 µg
2%
Calcium
123.8 mg
10%
Iron
1.0 mg
6%
Potassium
89.7 mg
2%
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