For those familiar with Nothing Bundt Cake, you must know about their absolutely delicious, moist, flavorful bundts! My favorite has always been the White Chocolate Raspberry. So imagine the kick I got when I found the copycat recipe while browsing one day. Have been putting off baking it till I had both kids at home from school and here we are!
Find the recipe source here and the original recipe below (with a few extra notes from me)!
Ingredients
1 pkg. white cake mix
1 (5 oz-ish) pkg. instant white chocolate pudding (or vanilla pudding if you can’t find white chocolate)
1 cup sour cream
4 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cup white chocolate chips, chopped into smaller pieces
3/4 to 1 cup raspberry pastry filling (I use Solo brand)
2 (8 ounce) pkgs. cream cheese, softened
1/2 cup butter, softened
3-4 cup powdered sugar
2 tsp. vanilla extract
Fresh raspberries to decorate.
Method
Grease and flour a bundt pan (really really well) and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Do not overdo it! Only swirl around 2-3 times.
Pour remaining batter in evenly and spoon in remaining pie filling, repeating the “swirling” process above.
Cook in oven at 350 degrees for 45-50 mins. (do the “knife test” to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
(NOTE: I had to go for almost an hour.)
Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick.
Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the “frosting strips”. Frost cake by squeezing out the frosting from the outside of the cake toward the middle. Decorate with fresh raspberries.
