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–+ servings
White Chocolate Raspberry Cake with Cream Cheese Frosting
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4.67 from 3 votes

White Chocolate Raspberry Bundt Cake

This dreamy cake is filled with rich white chocolate and a sweet raspberry filling. The cream cheese frosting tops it off to perfection!
Prep Time 20 minutes
Cook Time 50 minutes
Servings 12

Ingredients

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 (I used the Duncan Hines pie filling)

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

Instructions

Cake

  • 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 into the batter. Be careful not to let the raspberry touch the sides of the cake pan. (it will burn if it does.)
  • 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 raspberry.
  • 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!