Nothing Bundt Cakes White Chocolate Raspberry Copycat Recipe

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!

Why We Love This Recipe

• EASY COPYCAT RECIPE – On this blog, we love to make our own, cheaper, versions of famous desserts on our blog. For instance, we’ve made our own version of Cracker Barrel’s Fried Apples and Starbucks Lemon Loaf. Nothing Bundt Cakes is SO YUMMY, but a little expensive! So, it made sense to develop an easy copycat recipe!
• DELICIOUS – Soft, moist bundt cake is infused with sweet, tangy raspberry filling and a hard almond bark icing. It’s heaven on a plate!

White Chocolate Raspberry Bundt Cake

We are super excited to share this fun recipe with you! I just love how elegant and fancy it looks, while it’s actually SUPER easy to make! With a mix of boxed cake mix and pudding, we are able to throw all the ingredients together in just a couple minutes and get it in the oven! For step-by-step instructions, check out the recipe card below. But here is what you’ll need to get started.

• WHITE CAKE MIX – Any brand of store bought, boxed, white cake mix will do. Some people like to substitute this for French Vanilla or Vanilla Cake Mix. Those would work great as well.
• WHITE CHOCOLATE INSTANT PUDDING – One 3.3 oz package. Keep it dry, don’t mix it with wet ingredients until the directions below tell you to. If you absolutely cannot find White Chocolate Pudding Mix, then you can just use Vanilla and it will work fine.
• EGGS – 4 large eggs. As with most baking, you want your ingredients to be as close to room temperature as possible. So take out your eggs and set them on the counter a couple hours before starting this recipe.
• SOUR CREAM – Adds a subtle tang to the flavor. And adds moisture. You can substitute for low fat sour cream if you want to lighten it up. Or even substitute plain or vanilla yogurt or greek yogurt.
• VEGETABLE OIL – We love baking with vegetable oil. It adds even more moisture!
• WATER 
• WHITE CHOCOLATE CHIPS – We chopped our chocolate chips into smaller pieces. You can use a nut grinder or simply use a knife. If you can’t find white chocolate chips, you can use a bar of white chocolate and just chop it up as well.
• RASPBERRY PIE FILLING – I researched a lot of other recipes for this bundt cake and it seems that everyone sort of has a different preference on how to add raspberries. Read below for some other options.
• WHITE ALMOND BARK – We will be melting this for our icing. Our version has a pretty dense, hard icing on top that we REALLY LOVE. But if you want a cream cheese frosting, there is a really good recipe for it with this Carrot Cake Bread. It would go great with this recipe.

Do I Have To Use Raspberry Pie Filling?

No. It seems everyone makes this White Chocolate Raspberry Bundt Cake a little differently. We went simple and easy with pie filling. But you could also use Raspberry Jam or preserves as well. Some people have  also used fresh or frozen raspberries. Make sure you coat them in 1 tablespoon of flour before introducing them to the batter. This is help prevent them from falling to the bottom of the pan while baking.

How To Serve White Chocolate Raspberry Bundt Cake

Whether or not you make the filling with fresh raspberries, you can still put a couple of them on the plate as you serve it. Or, you could fill the hole of the bundt cake with fresh raspberries for a great presentation. Add some fresh mint leaves and you’ll get a great green and red color combination that makes this a perfect holiday dessert.

You can also sprinkle some powdered sugar on top for a little extra fun!

Storage and Freezing

This cake does not need to be refrigerated. It is fine a room temperature for up to 4 days in an airtight container or wrapped in plastic wrap. That being said, this cake actually does taste a little better on the second day, when all the flavors have had a bit more time to combine. So it’s not a bad idea to make this the day before you are planning on serving it.

You can freeze this Bundt Cake. But I’d do it before you put the icing on, Simply let it fully cool, wrap it in freezer wrap, put it in a freezer safe container and it will be good for up to 4 months. Thaw at room temperature.

Other Notes, Tips or Variations

• SUB FRUIT – Sure you’d have to change the name of this dessert recipe, but you could also use blackberries, strawberries or blueberries in this recipe.
• THOROUGHLY GREASE PAN – I mention this below, but can’t make this clear enough. You really need to grease your Bundt Pan before pouring the batter in it in order to prevent it from sticking. The two best ways to do this are to use softened butter and use a brush or your fingers to really get every inch of the inside of the bundt pan. I mean every inch and every nook and cranny. Or you can use a baking spray. Just make sure that the spray you use has flour in it.
• USE A CAKE TESTER – Depending on your oven and what cake pan you use, the baking times might deviate a little bit. The best way to tell if this cake is done is to use a thin toothpick or cake tester and insert it into the middle of the cake. If it comes out totally clean, it’s done.

Tools To Help With This Recipe

• BUNDT CAKE PAN
• CAKE TUPPERWARE
• BAKING SPRAY WITH FLOUR
• ZIPLOCK BAGGIES
• STAND MIXER
• CAKE TESTER

We hope you enjoy this recipe for White Chocolate Raspberry Bundt Cake. One of our favorite parts of this blog is to hear everyone’s feedback. suggestions and reviews. So don’t be shy! Let us know how it turned out and if you did anything different! Happy Eating!

LOOKING FOR MORE BUNDT CAKE RECIPES? CHECK OUT:

• WHITE WINE BUNDT CAKE
• APPLE DAPPLE CAKE
• RHODES ROLLS MONKEY BREAD

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White Chocolate Raspberry Bundt Cake

Course Dessert

Servings 14

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!

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Ingredients

  

1x2x3x

• 1 package 15.25 oz, white cake mix
• 1 package 3.3 oz, white chocolate instant pudding (keep dry)
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup white chocolate chips chopped
• 2/3 cup raspberry pie filling
• 2 ounces white almond bark or about 1/4 cup white chocolate chips for drizzle
• fresh raspberries for serving

Instructions

• 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.
  
• Add eggs, sour cream, oil and water to dry ingredients and beat well with a hand mixer.
  
• Fold in chocolate chips. Batter is a little thick.
  
• Spoon half of batter into prepared bundt pan. Use a tablespoon portion scoop to scoop 5 tablespoons of raspberry pie filling into the batter. Use a knife to swirl the raspberry around. Repeat, adding a layer of batter and a layer of pie filling and swirling.
  
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
• Let stand to cool for 10 minutes before inverting pan onto a serving platter to fall out of the pan.
• Melt white chocolate according to package directions and place into a small, resealable sandwich bag. Carefully snip the tip of the bag and drizzle over the cake. Let stand to harden.
  
• Serve cake topped with fresh raspberries if desired.
  

Nutrition

Calories: 389kcal

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• 1 package, 15.25 oz, white cake mix
• 1 package, 3.3 oz, white chocolate instant pudding (keep dry)
• 4 eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup white chocolate chips, chopped
• 2/3 cup raspberry pie filling
• 2 ounces white almond bark (or about 1/4 cup white chocolate chips) for drizzle
• fresh raspberries for serving

 

Directions:

1. Preheat oven to 350 and generously grease a bundt cake pan with nonstick cooking spray and set aside.
2. Add cake mix and pudding together in a large bowl and mix well.
3. Add eggs, sour cream, oil and water and beat well with a hand mixer. Fold in chocolate chips. Batter is a little thick.
4. Spoon half of batter into prepared bundt pan. Use a tablespoon portion scoop to scoop 5 tablespoons of raspberry pie filling into the batter. Use a knife to swirl the raspberry around. Repeat, adding a layer of batter and a layer of pie filling and swirling.
5. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let stand to cool for 10 minutes before inverting pan onto a serving platter to fall out of the pan.
6. Let stand to cool completely before adding chocolate. Melt white chocolate according to package directions and place into a small, resealable sandwich bag. Carefully snip the tip of the bag and drizzle over the cake. Let stand to harden.
7. Serve cake topped with fresh raspberries if desired.