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White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat}

Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.
Prep Time1 hour 45 minutes
Cook Time45 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: bundt, bundt cake, Bundt Cake recipe, Copycat Recipe
Servings: 12
Calories: 881kcal

Equipment

  • Large Bowl (2)
  • Microwave Safe Bowl
  • Bundt cake pan
  • Non-stick Cooking Spray

Ingredients

Bundt Cake

  • 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
  • cups white chocolate chips divided
  • 1 cup seedless raspberry jam*

Frosting

  • 8 ounces cream cheese 1 package
  • ½ cup butter
  • 2 teaspoon vanilla extract
  • 2 Tablespoons Milk
  • 6 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
  • In a small, microwaveable bowl, melt 1/2 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.

Notes

*If you're worried about your jam sinking to the bottom, you can swirl it slightly with a knife or toothpick for a more "marbled" look.
 

Nutrition

Calories: 881kcal | Carbohydrates: 131g | Protein: 7g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 831mg | Potassium: 210mg | Fiber: 1g | Sugar: 103g | Vitamin A: 550IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 1mg