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!
Course Dessert
Cuisine American
Keyword bundt cake, raspberry, white chocolate
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 14
Calories 389kcal
Ingredients
1package15.25 oz, white cake mix
1package3.3 oz, white chocolate instant pudding (keep dry)
4eggs
1cupsour cream
1/2cupvegetable oil
1/4cupwater
1cupwhite chocolate chipschopped
2/3cupraspberry pie filling
2ounceswhite almond barkor 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.