White Chocolate Raspberry Bundt Cake | The Cooking Mawma
White Chocolate Raspberry Bundt Cake
20 mins prepServes 12
A copycat version of Nothing Bundt Cake’s white chocolate raspberry bundt cake. This easy recipe is perfect for Thanksgiving and sure to impress everyone with its minimal ingredients and delicious taste.
1: Preheat oven to 350 degrees. Grease your bundt pan with Crisco shortening and add flour, rotating the pan until completely covered. Dump excess flour.
2: With an electric hand mixer, mix cake mix, pudding mix, sour cream, heavy whipping cream, and oil.
3: Stir in white chocolate chips. Batter will be thick.
4: Fill bundt pan with half of the prepared batter and smooth the top.
5: Spoon half of the raspberry pie filling on top of the batter and swirl it together with a skewer or toothpick.
6: Add remaining batter and smooth the top again. Add remaining raspberry pie filling and swirl together.
7: Bake for 45-60 minutes or until a toothpick comes out clean.
8: Once completely cooled (don’t remove from the bundt pan for at least 1 hour), make cream cheese frosting by creaming cream cheese and butter together, then adding vanilla and powdered sugar one cup at a time.
