WHITE CHOCOLATE RASPBERRY BUNDT CAKE

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This White Chocolate Raspberry Bundt Cake is an easy and delicious dessert. Rich, moist and smooth, it’s our copycat version of the Nothing Bundt Cakes popular flavor!

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Preheat oven to 350 and generously grease a bundt cake pan with nonstick cooking spray and set aside. Add cake mix and pudding together in a large bowl and mix well.

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Add eggs, sour cream, oil and water to dry ingredients and beat well with a hand mixer.

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Fold in chocolate chips. Batter is a little thick.

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Spoon half of batter into bundt pan. Scoop 5 tablespoons of raspberry pie filling into the batter. Swirl the raspberry around. Repeat, adding a layer of batter and a layer of pie filling. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

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Let cool for 10 minutes before inverting pan onto a serving platter. Melt white chocolate according to package directions. Drizzle over the cake. Let stand to harden.

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CLICK THE LINK BELOW FOR MORE INFO!

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