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Baking · Dessert
White Chocolate Raspberry Cake
Ingredients
- 1 box white cake mix
- 3.4 oz instant white chocolate pudding powder
- 1 cup sour cream
- 4 large eggs
- ¼ cup water
- ½ cup oil
- 1 cup white chocolate chips chopped into smaller pieces
- ½ cup raspberry pie filling
- 16 oz cream cheese softened
- ½ cup butter softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
Steps
- Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
- Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top). Using a knife swirl the filling through the cake.
- Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
- Cook in oven at 350 degrees for 45-50 mins. (use "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
- Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
- Note: To get the frosting like in the picture. Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
Baking · Dessert · Recipe entered by: Greg DeSanto
White Chocolate Raspberry Cake
Steps
- Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
- Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top). Using a knife swirl the filling through the cake.
- Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
- Cook in oven at 350 degrees for 45-50 mins. (use "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
- Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
- Note: To get the frosting like in the picture. Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.