White Chocolate Raspberry "Nothing Bundt Cake" Copycat

I've had this recipe in my "to-try pile" for a while just waiting for an excuse to make it so when I hosted girl's night on Sunday I knew I had the perfect reason.  If I'm going to eat a piece of "nothing bundt cake" it's going to be white chocolate raspberry and I was hopeful that this would live up to my high expectations.

Here's What You'll Need For the Cake

- 1 package white cake mix

- 1 package instant white chocolate pudding (3.4 oz)

- 1 cup sour cream

- 4 large eggs

- 1/2 cup water

- 1/2 cup oil

- 1 1/2 cups white chocolate chips, chopped coarsely

- 1 cup raspberry pie filling

Here's What You'll Need For the Icing

- 1 package cream cheese, softened

- 1/4 cup butter, softened

- 4 cups powdered sugar

- 2 teaspoons vanilla extract

Step 1 - Mix together the cake mix, pudding, sour cream, eggs, water and oil.  Mix until well combined, stir in the chopped white chocolate chips.

Step 2 - Grease and flour a bundt pan (I use the PAM spray for baking).  Pour 1/3 of the cake batter into your bundt pan.  Top with 1/2 the raspberry filling and swirl it through with a knife.  Repeat with another 1/3 of the batter and the last 1/2 of the filling (be sure to swirl it through with a knife) and then finish with the last 1/3 of the batter. 

 

Step 3 - Bake at 350 degrees for about 45 minutes.  (Mine took 55 minutes... I pulled it out at 45 and tested it with a toothpick and it was still a bit wet inside so I popped it in for 10 more minutes.

Step 4 - Let the cake cool completely before making the frosting.  I actually made my cake on Saturday, let it cool, wrapped it in saran wrap and refrigerated it overnight and then made the frosting on Sunday right before my friends arrived.

Step 5 - For the frosting you're going to beat together the cream cheese and butter until they're smooth (I used my stand mixer), scrape down the sides of the bowl and then pour in 4 cups of powdered sugar and 2 teaspoons vanilla extract and whip it all together until it's fluffy.  After that I put mine in a ziplock bag and piped it onto my cake (sorry I don't have any pictures of this process!  I had people about to walk in the door so it was a bit of a time crunch!)

 The cake was moist and tasted almost identical to the Nothing Bundt Cake version.  The icing was DELISH and with a bit of practice (and a little more time!) I think that I can get the presentation a bit better as well :)  If you're skeptical to try this cake let me tell you that I am NOT a friend of white chocolate - like at all.  But for some reason in this cake I LOVE IT!  

 Happy Baking, friends!!!

Here's What You'll Need For the Cake

- 1 package white cake mix

- 1 package instant white chocolate pudding (3.4 oz)

- 1 cup sour cream

- 4 large eggs

- 1/2 cup water

- 1/2 cup oil

- 1 1/2 cups white chocolate chips, chopped coarsely

- 1 cup raspberry pie filling

Here's What You'll Need For the Icing

- 1 package cream cheese, softened

- 1/4 cup butter, softened

- 4 cups powdered sugar

- 2 teaspoons vanilla extract

Step 1 - Mix together the cake mix, pudding, sour cream, eggs, water and oil.  Mix until well combined, stir in the chopped white chocolate chips.

Step 2 - Grease and flour a bundt pan (I use the PAM spray for baking).  Pour 1/3 of the cake batter into your bundt pan.  Top with 1/2 the raspberry filling and swirl it through with a knife.  Repeat with another 1/3 of the batter and the last 1/2 of the filling (be sure to swirl it through with a knife) and then finish with the last 1/3 of the batter. 

Step 3 - Bake at 350 degrees for about 45 minutes.  (Mine took 55 minutes... I pulled it out at 45 and tested it with a toothpick and it was still a bit wet inside so I popped it in for 10 more minutes.

Step 4 - Let the cake cool completely before making the frosting.  I actually made my cake on Saturday, let it cool, wrapped it in saran wrap and refrigerated it overnight and then made the frosting on Sunday right before my friends arrived.

Step 5 - For the frosting you're going to beat together the cream cheese and butter until they're smooth (I used my stand mixer), scrape down the sides of the bowl and then pour in 4 cups of powdered sugar and 2 teaspoons vanilla extract and whip it all together until it's fluffy.  After that I put mine in a ziplock bag and piped it onto my cake.