I attended a “favorite things” party recently where my good friend Megan Papworth served this white chocolate raspberry bundt cake from Nothing Bundt Cakes. It’s delicious! One of her friends turned to me and said, if you made a copycat recipe of this cake for your site I would forever love you. What do I say? Challenge accepted!
I am not a “cake from scratch” type of girl. I’m more of a “semi-homemade” type of girl when it comes to baking. So the beautiful thing about this white chocolate raspberry bundt cake is that you use a very convenient box of cake, but you do not follow their instructions. You follow mine, making it have better texture and taste. All great things.
How to make cake and cupcakes semi-homemade
I always substitute butter for oil in my cupcakes, same for here. Also, add some sour cream, pudding mix, and for the delicious raspberry filling I use seedless raspberry jam. I like to layer this a few times in the bundt cake pan. Make sure you grease and flour that bundt cake pan like your life depended on it!
After you pull it out of the oven, make sure you let it cool completely and run a knife along the sides to gently pull apart any cake sticking to the sides. Then make your own homemade cream cheese frosting to pipe on top. You can also garnish with extra raspberries!
- 1 box of white cake mix
- 3 eggs
- 1/3 cup butter
- 1/2 cup sour cream
- 1/3 cup milk
- small box of vanilla instant pudding
- 1/2 cup chopped white chocolate chips
- 1/2 cup seedless raspberry preserves
- 4 cups powder sugar
- 4 oz room temp cream cheese
- 1/2 cup butter
- 3-4 TBS milk
In a mixing bowl add cake mix, eggs, milk, butter, sour cream, pudding, and chopped white chocolate chips.
Oil and flour bundt pan really well. Add 1/3 of the batter. Layer 1/4 cup of the raspberry preserves. add another 1/3 of the batter, and then remaining raspberry preserves, then remaining batter.
bake at 350 for 30-35 minutes. allow cake to cool completely and run a knife along the sides after cooled. Place a plate on the bottom and flip.
in a mixing bowl beat cream cheese and and butter together.
While beating slowly add milk and powder sugar, alternating cupfulls and tablespoons of milk until it reaches a thick fluffy texture.