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

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Recipe Summary

cook:
55 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

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  • 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.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

  • Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.

  • 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.

  • When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

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

526 calories; protein 6.6g; carbohydrates 65.8g; fat 27.4g; cholesterol 78.5mg; sodium 492.5mg. Full Nutrition
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