Nothing Bundt Cakes Copycat Strawberry Recipes

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WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}



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

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.

Provided by Steph Loaiza

Categories     Dessert

Time 2h30m

Number Of Ingredients 13

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
1½ 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

Steps:

  • 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.

Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving

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