Side Pannel
Our Version of Nothing Bundt Cakes' White Chocolate Raspberry Bundt Cake
Our Version of Nothing Bundt Cakes' White Chocolate Raspberry Bundt Cake
- Recipe Submitted by Cobb on 11/26/2014
Category: Side Dishes, Desserts, Chocolate
Ingredients List
- 1 pkg. white cake mix
- 1 (5 oz-ish) pkg. instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
- 1 c. sour cream
- 4 large eggs
- ½ c. water
- ½ c. oil
- 1½ c. white chocolate chips, chopped into smaller pieces
- 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
- 2 (8 ounce) pkgs. cream cheese, softened
- ½ c. butter, softened
- 3-4 c. powdered sugar
- 2 tsp. vanilla extract
Directions
Grease and flour a bundt pan 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 separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Do not overdo it! Only swirl around 2-3 times.
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. (do the "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 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge 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 Ziplog bag with the frosting and cut off the bottom corner 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.
Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Do not overdo it! Only swirl around 2-3 times.
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. (do the "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 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge 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 Ziplog bag with the frosting and cut off the bottom corner 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.
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