White Chocolate Raspberry Bundt Cake
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!
Servings 14
Calories 389kcal
Ingredients
- 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