Our Favorite Recipes: White Chocolate Raspberry Bundt Cake

If you love Nothing Bundt Cakes, you are going to LOVE this copy cat White Chocolate Raspberry Bundt Cake recipe!

white chocolate raspberry bundt cake

White Chocolate Raspberry Bundt Cake Ingredients:

      • 1 pkg. vanilla or french vanilla cake mix
      • 1 pkg. (3.3 oz) instant white chocolate pudding
      • 1 cup sour cream
      • 4 large eggs
      • 1/2 cup milk
      • 3/4 cup oil
      • 1 teaspoon vanilla
      • 1 1/4 cups white chocolate chips, roughly chopped (measure, then chop)
      • 1/2 to 2/3 cup raspberry pastry or pie filling (seedless raspberry jam works too)


    • 1 pkg. (8 oz) cream cheese, softened
    • 1/4 cup butter, softened
    • 34 cups powdered sugar (depending on how sweet you want it)
    • 2 teaspoons vanilla extract

White Chocolate Raspberry Bundt Cake Instructions:

  1. Grease and flour a bundt pan and preheat your oven to 325 degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, milk, oil and vanilla. Mix until well combined, stir in white chocolate chips.
  2. 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. (just a few swirls), 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. (*SEE NOTES)
  3. Bake for 50 to 60 mins or until a knife or cake tester inserted comes out clean. Remove from oven. Let cool for 15-20 mins. Remove from pan.


  1. 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.
  2. 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.
Recipe from: 5 Boys Baker

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