May 16, 2017July 19, 2019 Party Majors
A few months back was my first experience with Nothing Bundt Cakes. I bought a White Chocolate Raspberry bundt cake for my daughter, Miya’s 6th birthday. I took in Shopkins figures and they did a beautiful job decorating it. The cake tasted even better than it looked. It was amazing, moist and so flavorful. I craved it long after. I found a recipe online and gave it a try. It came out great and I have since been able to replicate with the same results. You must try this recipe.
WHITE CHOCOLATE RASPBERRY BUNDT CAKE
1 white cake box
1 small package. Instant White Chocolate OR Vanilla Pudding
4 Eggs
1 C. Sour Cream
1/2 C. Water
1/2 C. Oil
1 1/2 C. White Choco Chips Chopped
1 C. Raspberry pastry or pie filling
Preheat the oven to 350 degrees. Grease and flour the bundt pan.
update: I started using the Wilton Cake Release to grease the pan and it works amazing.
Mix the first six ingredients above together. Lastly fold in the white chocolate chips.
Fill half the bundt pan with the batter. Next place spoonfuls of the filling on top of the batter. Use about half the filling. Next take a knife and swirl around 2-3 times only. Fill the rest of the batter on top and repeat the raspberry filling step.
Bake for 45-50 minutes. Do the knife test and cook 3-5 more minutes until the knife comes out clean. Let the cake cool for 20 minutes before taking out of pan. You can put this in the fridge overnight and frost the next day.
FROSTING
2 Pkgs. Cream Cheese 8oz. each
1/2 C. Butter Softened
3 C. Powdered Sugar
1/2 tsp. Vanilla Extract
Cream the butter and cream cheese first. Add powdered sugar in 2-3 steps. Add vanilla. Keep adding sugar until the frosting is thick. Put the frosting in a zip bag and cut the corner. If the frosting is too thick you can add more sugar or put in the fridge to harden up.
NOTES: My 6″ bundt pan took about 1 hour. I have a convection oven. I learned that you really have to grease and flour the pan really well so it does not stick. But if it does don’t worry. Try to piece it back as best you can. You will be frosting over most of it so you won’t be able to tell.
I also made small 4″ bundt cakes. These are perfect for 5 people. This recipe can make 3 of the smaller bundt cakes. The larger pan is good for 10. Please try it and let me know what you think.
I could only find a 3.5 oz box of instant vanilla pudding mix. Should I only use 1/3 of it or does this recipe mean to say 3.5 oz instead of the 1.5 oz?
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You can use the big box. I have used both before. The more the pudding mix makes it more moist.
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Cake was a hit with my entire family! I couldn’t find raspberry pie filling so used strawberry instead. My sister said it tasted just like the real thing! Thanks for sharing the recipe! I’ll be making this again real soon!
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Yay! so glad they all loved it! Thanks for sharing.
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I have the mini pamper chef pans. How long do you think I should bake these for? Thank you for sharing this recipe with me.
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Hi Lisa
I have used a mini 6″ bundt pan and baked for 30 mins.LikeLike
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Does this only work in a bundt pan? I need to make a 2 tier birthday cake. Is it sturdy enough to use in a tiered cake?
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I have never tried a regular cake shape. I would guess it to work but don’t know for sure. I would love to know.
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Made the cake just as described for our family Super Bowl gathering. I made it in a regular bundt pan and although I overlooked it by a couple minutes (a little too brown on the bottom), it turned out delicious. I didn’t even make the frosting for the top and my family raved about it. My dad went back for a 2nd piece 🙂 Highly recommend and is definitely close to the real thing…just keep an eye on it toward the end of baking to ensure it doesn’t burn. 😉
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I have this beauty in my oven now and it smells AH-Maaaz-ING!!! So easy too! Can not wait for dessert!!!😋
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So good! I made for my mom’s Christmas party and plan on making for another party too. I used the Godiva White Chocolate Instant Pudding. Forgot to swirl the raspberry filling before adding second layer but just used a knife and swirled and it turned out great. Thanks for the recipe – definitely a keeper! I think it is better than the Nothing Bundt Cake’s version.
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Quick question- do I have to make the actual pudding? Or just by mixing the package would work? New at baking…. Not sure🙈
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No need to make the pudding. Just dump the dry ingredients in.
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This cake turned out amazing!!! Do you have a lemon raspberry bundt cake recipe.
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I made this for my daughters birthday. I accidentally used an extra stick of butter in the frosting. It was the best cake ever! Thanks for sharing. A new family favorite.
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I don’t have a Bundt cake pan. Do you think this could be made into cupcakes?
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I have never tried cupcakes, but I would guess it to work and be yummy. Let us know how it goes and what time you set for.
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Can you make this the night before and store in the fridge? Also I only found raspberry jam, would that work the filling? Thanks!
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Yes, I would guess that raspberry jam would work. Also yes you can bake the night before. I would let completely cool and then cover with wrap before you put in the fridge. You could frost the next day. You don’t want to have the saran mess up the frosting.
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