Name: White Chocolate Raspberry Bundt Cake Recipe
Prep time: 105 min
Cook time: 45 min
Total time: 150 min
Ingredients: 15.25 ounces white cake mix (1 package); 3.9 ounces instant white chocolate pudding mix (1 package, (or vanilla if you can't find white chocolate)); 1 cup sour cream; ¾ cup vegetable oil; 4 eggs (beaten); ½ cup warm water; 1 ½ cups white chocolate chips (divided); 1 cup seedless raspberry jam*; 8 ounces cream cheese (1 package); ½ cup butter; 2 teaspoon vanilla extract; 2 Tablespoons Milk; 6 cups powdered sugar

Recipe Ingredient Notes

To make White Chocolate Raspberry Bundt Cake, you will need the following ingredients:

Bundt Cake

White cake mix, 1 package

Instant white chocolate pudding mix, 1 package, (or vanilla if you can’t find white chocolate)

Sour cream

Vegetable oil

Eggs, beaten

Warm water

White chocolate chips, divided

Seedless raspberry jam*

Frosting

Cream cheese, 1 package

Butter

Vanilla extract

Milk

Powdered sugar

How to make White Chocolate Raspberry Bundt Cake

Preheat oven to 350℉.

In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.

In a small, microwaveable bowl, melt ½ cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.

Fold in the remaining white chocolate chips.

Generously spray a 9″ bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.

Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Frosting

Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Slowly beat in powdered sugar until smooth. You can add more or less powdered sugar to reach the consistency you desire.

Pipe the icing onto cooled cake.

White Chocolate Raspberry Bundt Cake in a bundt cake pan.

White Chocolate Raspberry Bundt Cake topped with frosting and fresh raspberries with a slice missing.

A slice of White Chocolate Raspberry Bundt Cake on a white dish with fresh raspberries and a fork.

Tips for making bundt cakes:

Use the right size pan. Different shapes/sizes of bundt cake pans will produce different results and will require different baking times. This is the pan we used for this recipe.

Generously coat your pan with cooking spray (and flour if necessary). We like to use Baker’s Joy for best results. If your cake sticks to your pan, it probably means you didn’t coat it with enough cooking spray.

Allow time for cooling. Bundt cakes can be touchy, and cooling is a VERY important step in making sure your bundt cake doesn’t fall apart. Allow the cake to cool, then invert it onto a serving plate and tap it gently on the outsides to help release the cake. (Allowing it to cool first will also keep the bottom from getting soggy.)

Check for doneness. Most bundt cakes are a lot thicker and you will probably want to check for doneness with a long toothpick or even a skewer. It should come out clean when the bundt cake is done cooking.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

Counter: Store in an airtight container for up to 3 days are room temperature.

Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.

Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months

Enjoy More Delicious Bundt Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

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Questions & Reviews

Paulette Marchant says:

The recipe looked and sounded so good. The jam appears to have all settled to the bottom of my bundt pan (now that I’ve turned it out of the pan, of course the jam is the top of my cake and very gooey). Any ideas? I actually cut back about 1/4 C because it looked like a lot of jam in the batter. Im wondering about trying to swirl it throughout the batter next time.
Jocelyn says:

I had a similar issue. It seemed to me as well to be too much jam, but every other recipe from here has turned out great so I followed what they said. In the recipe it says “1 cup divided”, but I could never tell where or how it should have been divided? My cake fell apart and is ruined. 🙁 If I try it again I will use much less jam. The top of my cake that wasn’t ruined was a gooey mess as well.
Steph says:

We are so sorry it didn't work out for you! You could definitely try cutting back or swirling it through the batter next time! We added some troubleshooting tips for baking bundt cakes to the post if that helps.
Steph says:

Thanks for catching that! We updated the post. The first time I tested this recipe I had the same problem. If the top is still gooey, that means it hasn't cooked for long enough, or rested in the pan long enough after baking. The jam may have been too much if you were using a different size pan, as well.
Tammy Johnsom says:

Do you make the pudding and cake mix according g to instructions before adding it to make the bundt cake?
Betsy says:

Super delish! Family said it was the best cake yet! I baked for 48 minutes in a Wilson bundt cake pake. I first placed about 1 cup of the batter before mixing in the chips (which I had chopped). I then added another cup or so before swirling the raspberry pie filling. Wonderful! (NOTE: The frosting instructions conflicted with the ingredients, so I used the lemon bundt cake frosting - also from this site - which was a hit in my family last month.) Thanks for the recipes!
Cyd says:

No, just add in the ingredients as directed in the instructions.
Asha says:

Hi! How much sour cream should be used to make the frosting?
Asha says:

Can I use fresh raspberries instead of the raspberry preserve?
Shannon says:

I tried swirling a good amount of the jam through the batter to avoid the gooey mess that others experienced and it STILL ruined the top of the cake. I think the recipe needs to be reviewed again if this is happening to so many people. It's really disheartening to spend so much time and money for something to end up as a mess 😔 I was hoping to serve this for a family gathering.
Diane says:

Too much jam, gooey topping. Ingredients for cake calls for sour cream, and frosting calls for sour cream in instructions BUT not in the ingredients! How much sour cream goes into frosting. I'll cut back on vanilla next time so one can actually taste the cream cheese. Merry Christmas.
Jane Doe says:

The raspberry jam they use has seeds in them... try piping the jam onto the batter (about 3oz) and then swirling it in by twisting a spatula around the pan.
Jen F says:

My teenage daughter made this for Mother's Day yesterday. It was so good!! But she definitely had to improvise and modify along the way. She tried the trick with the jam but it all still settled at the bottom. Once the cake was set she took it out of the pan and put it in the freezer for a few hours. Since the frosting recipe wasn't a complete recipe she found a different one on your site. She then frosted the whole cake (instead of just pipping it on). Then decorated the top with raspberries and white chocolate. I LOVED the gooey under the frosting. And the texture and moisturize of the cake was awesome. With a few modifications this cake can definitely me amazing.
Melanie says:

I made it twice! First time, the jam was a hot mess and it tasted horrible. I also didn't wait 90 minutes to let it cool. Oops! 2nd time, realized I have a large bundt pan. I used two cake mixes. I didn't double the ingredients. I used thawed frozen raspberry mixed with sugar and water for the filling. I waited 90 minutes! It was delicious and beautiful! The icing was fabulous! Thanks for your recipes. You are my go to for cooking and baking!
Diana says:

OMG this is SOOOOO GOOOOOOOD! I actually used strawberry preserves and confetti chips because that is what I had on hand, and it is amazing without any frosting. I think frosting would be too sweet. Love it. Thanks!
AA says:

Cake was very soggy from the raspberry and the cake had very little flavor. Frosting recipe is missing steps! Super disappointing.
Bobbi @ Six Sisters says:

So sorry you didn't love this recipe as much as we do. Thanks for your feedback
Dee T says:

Can I increase the cake batter some and how so, to be baked in a 10c Bundt pan? TIA
Bobbi @ Six Sisters says:

We have only baked this one as directed. This recipe can be a bit finicky with the measurements and texture, so don't have guidance on making it in a 10c Bundt Pan at this time.
Judy says:

I made this recipe for our family Christmas dinner. It was the first time I made it and it turned out great. I didn't have a problem with the raspberry preserves. I used some rosemary sprigs and fresh raspberries to look like a wreath around the top. It looked pretty and I got lots of compliments. I am looking forward to making it again.