Comments on: White Chocolate Raspberry Bundt Cake

By: Beth

Beth — Sun, 25 May 2025 02:22:26 +0000

Is there a good substitute for the white chocolate pudding? My grocery store only has the sugar free white chocolate pudding mix. 😬

By: Holly

Holly — Thu, 09 May 2024 09:21:09 +0000

In reply to MARGIE. Yes! You can use any pie filling you like!

By: MARGIE

MARGIE — Wed, 08 May 2024 15:33:28 +0000

Can any other plavor of pie filling be used?

By: Jamie

Jamie — Sat, 04 May 2024 15:20:57 +0000

I made this for my son’s high school graduation yesterday. Everyone loved it! My husband wants it for his birthday cake in August. Thank you for this wonderful recipe.

By: Sierrra

Sierrra — Fri, 03 May 2024 09:58:29 +0000

This cake is amazing. Mine was done at 49 minutes. Removed it from the pan at 10 minutes. I greased that sucker good, and it came out fine. Flavor was really good! Next time I am doubling the frosting Mmmmmm

By: Holly

Holly — Fri, 03 May 2024 09:50:28 +0000

In reply to Andrea. Hi Andrea! I am sorry your raspberry sunk to the bottom. I am not sure what happened there- I used pie filling. I wonder if your preserves were more liquidy? And that caused it to sink to the bottom? The pie filling I used the Duncan Hines raspberry pie filling, which is pretty thick. Next time I would try pie filling, that seems like the better option. I am going to update the recipe card with that. :)

By: Andrea

Andrea — Fri, 03 May 2024 01:09:22 +0000

I just took this out of the oven, let it cool in the bundt pan for 15 min, then inverted onto a plate. The raspberry preserves sunk to the bottom while baking, so they ended up on top of the cake. I baked it for 52 minutes – it looked like it was getting very dark while baking, but seemed set when i took it out. What did i do wrong? From what i’ve sampled, it tastes delicious, so i dont really care, but its definitely not as pretty as yours!