White Chocolate Raspberry Bundt Cake
Serves 1220 mins prep60 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe