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White Chocolate Raspberry Bundt Cake

A delicious Bundt Cake that will leave you wanting to eat the whole thing!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • MAKE SURE YOU READ ALL DIRECTIONS THOROUGHLY BEFORE BEGINNING

What you will need

  • 1 Betty Crocker White Cake Mix {make as directed}
  • 1/2 c applesauce {no cinnamon}
  • 1 small package of instant vanilla pudding {just the dry mix}
  • 1 cup frozen raspberries
  • 1 cup white chocolate chips

Frosting

  • 1/2 c butter softened {NOT MELTED}
  • 8 oz softened cream cheese
  • 2 tsp vanilla
  • 4 1/2 cups powdered sugar

Instructions

  1. Mix cake as directed. Add in your applesauce and pudding.
  2. Now that you have your cake batter mixed up nicely, you need to seperate the batter into two bowls. Pour approx 1/3 into another bowl.
  3. Defrost your raspberries and mash them up with a fork. Once they are nicely smashed, add 1 tbsp flour and mix together. Now add the mashed berries to the bowl containing 1/3 of the original batter. Set bowl aside.
  4. Take your 1 cup white chocolate chips and gradually melt them in the microwave. {Be careful not to burn the chocolate} With remaining 2/3 batter, add the melted white chocolate. Mix well.
  5. Generously grease your bundt pan. {I like "baker's joy spray}
  6. After your pan is greased, coat bottom of pan with 1/2 of the white chocolate/cake batter mix.
  7. Add dollops of all of your raspberry/cake batter mix to the pan on top of the white chocolate batter.
  8. Add remaining white chocolate/cake batter to the top of the dollops.
  9. Make an S pattern through the batter using a skewer or handle of a wooden spoon. Be careful NOT to touch the bottom of the pan. This creates a fun marble look.
  10. Bake 42-45 minutes at 350 degrees. Then let cool in the pan for a bit, then turn it out onto a cooling rack.
  11. IMPORTANT {optional} Step: Triple wrap your cake in saran wrap and put it in the freezer for 5-7 days. {I'll be honest here though, this hardly ever happens. We are much too impatient!}
  12. Here's what we do: Place the cake in the fridge until it is completely cool, then we frost it, then put it BACK in the fridge. You definitely can't skip this step. I promise. And I actually prefer to serve/eat it cold!
  13. FROSTING INFO: Mix butter and cream cheese until soft, add your 2 tsp vanilla, beat until light and fluffy. Add your powdered sugar, one cup at a time. Beat frosting until smooth. And if you feel like it, you can add a couple drops of food coloring. I like pink! ;-)
  14. Devour!