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White Chocolate-Raspberry Bundt® Cake

Rated as 3 out of 5 Stars
12k

"A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix."
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Ingredients

1 h 15 m servings 526
Original recipe yields 12 servings (1 cake)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).
  2. Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
  4. Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
  5. While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
  6. When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

Footnotes

  • Cook's Note:
  • This recipe also works with a 21-ounce gluten-free vanilla cake mix, 3 eggs, 1/2 cup oil, and 2/3 cup water.

Nutrition Facts


Per Serving: 526 calories; 27.4 65.8 6.6 79 492 Full nutrition

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Reviews

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I used a silicone tube pan which I have never had trouble with in the past. The cake split at the area where the jam was. The cake was done, (no batter) but it was very moiste. Since the cake ...