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White Chocolate Raspberry Bundt Cake being served on a white plate.

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!
Course Dessert
Cuisine American
Keyword bundt cake, raspberry, white chocolate
Prep Time 10 minutes
Cook Time 45 minutes
Servings 14
Calories 389kcal


  • 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


  • 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.
    combine cake mix and pudding
  • Add eggs, sour cream, oil and water to dry ingredients and beat well with a hand mixer.
    stir in wet ingredients
  • Fold in chocolate chips. Batter is a little thick.
    fold in white chocolate chips
  • 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.
    swirl raspberry in batter
  • 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.
    drizzle icing on top of bundt cake
  • Serve cake topped with fresh raspberries if desired.
    white chocolate raspberry bundt cake


Calories: 389kcal