WHITE CHOCOLATE RASPBERRY BUNDT CAKE

▢1 box of white cake mix ▢3 eggs ▢⅓ cup butter ▢½ cup sour cream ▢⅓ cup milk ▢small box of vanilla instant pudding ▢½ cup white chocolate chips ▢½ cup seedless raspberry preserves Raspberry Cream Cheese Frosting ▢½ cups butter room temp ▢4 ounces room temp cream cheese ▢4-6 TBS milk ▢1 teaspoon vanilla ▢4 cup powder sugar

INGREDIENTS

In a mixing bowl add cake mix, eggs, milk, butter, sour cream, pudding. Mix then fold in white chocolate chips.

STEP 1

Spray non-stick spray or Oil and flour bundt pan really well. Add ⅓ of the batter. Dollop raspberry preserves and ⅓ batter. Swirl together gently. Add remaining batter on top.

STEP 2

Bake at 350 for 40-45 minutes. Allow cake to cool completely and run a knife along the sides after cooled. Place a plate on the bottom and flip.

STEP 3

For the frosting, in a mixing bowl beat cream cheese and and butter together.

STEP 4

While beating slowly add milk, vanilla and powder sugar, alternating cupfulls and tablespoons of milk until it reaches desired texture. If Piping as pictured Keep the frosting thick and creamy.

STEP 5

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