White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake is a dreamy cake that tastes like it came from a bakery. Rich white chocolate blends magically with a sweet raspberry filling. The cream cheese frosting tops it off to perfection!

In the realm of decadent desserts, few creations rival the exquisite delight of a White Chocolate Raspberry Bundt Cake. Combining the delicate sweetness of white chocolate with the tartness of fresh raspberries, this cake is a symphony of flavors and textures that will enchant your taste buds and captivate your senses. Crafted with care and precision, each slice offers a glimpse into a world of culinary bliss, where every bite is a moment of pure indulgence.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

Prepare to embark on a journey of culinary delight as you delve into the secrets of crafting the perfect Bundt cake. In a large bowl, add white cake mix, instant white chocolate pudding, eggs, water, vegetable oil, and sour cream. Blend until the ingredients become a smooth batter. Fold in chopped white chocolate chips, adding an extra layer of richness and decadence to the mix.

Now, the pièce de resistance: the raspberry swirl. Spoon half of the cake batter into the prepared Bundt cake pan, spreading it out evenly to create a sumptuous foundation. With delicate precision, layer spoonfuls of raspberry pie filling over the batter, gently swirling them in with a knife to create captivating patterns of crimson sweetness.

Carefully pour the remaining cake batter over the raspberry swirls, sealing in the hidden treasures within. Top the cake with more dollops of raspberry preserves and swirl them into the batter, ensuring that every slice is a harmonious blend of flavors. Once baked to golden perfection, remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a cake platter. As you release the cake from its confines, behold the masterpiece you have created – a vision of beauty and taste that promises to enchant all who behold it.

CAKE

• 1 box (15.25 ounces) white cake mix
• 1 small box (3.4 ounces) instant white chocolate pudding
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• 1 cup sour cream
• 1 cup white chocolate chips, chopped into smaller pieces
• 1 cup raspberry pie filling, divided 

CREAM CHEESE FROSTING

• 1 block (8 ounces) cream cheese, softened
• ¼ cup salted butter, softened
• 1/2 Tablespoon vanilla extract
• 3 to 4 cups powdered sugar

CAKE INSTRUCTIONS

Preheat the oven to 350 degrees F. Heavily grease a standard size Bundt cake pan with cooking spray. Set aside.

In a large bowl, using an electric hand mixer, mix the cake mix, pudding mix, sour cream, eggs, water, and oil together until combined. Fold in the chopped white chocolate chips. 

Pour only half of the cake batter into the prepared Bundt cake pan, spreading out evenly.  

Spoon half the raspberry pie filling in 6 spoonfuls evenly over the batter. Take a knife, and gently swirl the pie filling into the batter. Be careful not to let the raspberry touch the sides of the cake pan.

Pour the remaining cake batter evenly over the raspberry filling swirls. Drop the remaining raspberry filling by spoonfuls all over the top. Using a clean knife, swirl the raspberry all over in the batter, being careful not to touch the sides of the cake pan with the pie filling.

Bake for 50 to 55 minutes or until cooked through. Carefully remove from the oven. Allow the cake to cool in the pan for 15 minutes, then invert and carefully release the cake onto a cake platter.  

CREAM CHEESE FROSTING

In a large bowl, using an electric hand mixer, cream together the cream cheese and butter until creamy and combined. Stir in the vanilla. 

Gradually mix in 2 cups of the powdered sugar. Continue to add ½ cup of powdered sugar at a time until a thick, but soft frosting is formed.

Spoon the frosting into a large Ziplock bag, squeezing all the icing down to one corner. Snip off the corner, and pipe frosting stripes all over the cake. Cut into pieces and serve!

SERVINGS

This amazing cake yields 12 servings. This indulgent treat is perfect for sharing with family and friends at gatherings, celebrations, or simply as a centerpiece for any occasion. Gather around the table and prepare to delight in the decadence of this exquisite dessert, where every bite is pure bliss.

STORING INSTRUCTIONS

Though it may be hard to resist devouring every slice in one sitting, you can extend the joy of indulgence by storing any leftover cake in an airtight container in the refrigerator. The cake stored properly will keep well for several days.

INDULGE

Serve this delicious creation alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess of the ice cream complements the richness of the cake, creating flavors that will dance on your palate with each bite. For an extra touch of elegance, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar, transforming it into a dessert fit for royalty. It’s easy ways like this that can take a simple sensation into something spectacular.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DIVINE CAKES!

Caramel Apple Poke Cake – The warm traditional spices of traditional apple desserts baked into a cake, poked, and filled with delicious frosting and caramel.

Lemon Pudding Cake – The tartness of this tangy lemon dessert is balanced out with the richness of a pudding center. This is for any lover of all thing’s lemon!

The Best Carrot Cake – The name says it all! You won’t find anything out there quite like this. A double layered carrot cake with a cream cheese frosting.

Cinnamon Roll Cake – This marriage of cinnamon roll turned into fluffy cake has everything you want from both desserts! Especially plenty of vanilla glaze.

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