White Chocolate Raspberry Bundt Cake (copycat version of Nothing Bundt Cakes)
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Ingredients
Cake:
- 1 pkg. white or french vanilla cake mix
- 1 pkg. (3.4 oz) instant white chocolate pudding
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cups white chocolate chips, roughly chopped (measure, then chop)
- 3/4 - 1 cup raspberry pastry or pie filling (seedless raspberry jam works too)
Frosting:
- 1 (8 ounce) pkg. cream cheese, softened
- 1/4 cup butter, softened
- 3-4 cups powdered sugar (depending on how sweet you want it)
- 2 tsp. vanilla extract
Instructions
- Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, pudding, sour cream, eggs, water and oil. Mix until well combine, 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, 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.
- Cook in oven at 350 degrees for 45-50 mins 0r until a knife inserted comes out clean. Remove from oven. Let cool for 20 mins. Remove from pan.
- To make the frosting, 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. Above is a picture of how I frosted mine, I went for the "Nothing Bundt Cakes" look, but feel free to just frost the entire cake if you don't want to worry about piping the frosting on.
Recipe Notes
This cake is even better after it has time to chill in the fridge for a day. I made it one evening, let it cool and then wrapped it in plastic wrap and put it in the fridge overnight.
You can decide how much pie filling you want. I usually use 3/4 cup.
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, the 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.
Taken from: http://www.5boysbaker.com/white-chocolate-raspberry-bundt-cake-copycat-version/
I have make this one twice with canned raspberry pie filling that I have found at Walmart. It is fabulous. I would definitely say as good as the bakery bought one. It did cost $17.00 to make so it is not a cheap cake but it is heavy and dense so, it can serve a lot of people.
Taken from: http://www.5boysbaker.com/white-chocolate-raspberry-bundt-cake-copycat-version/
I have make this one twice with canned raspberry pie filling that I have found at Walmart. It is fabulous. I would definitely say as good as the bakery bought one. It did cost $17.00 to make so it is not a cheap cake but it is heavy and dense so, it can serve a lot of people.
