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White Chocolate Rasberry Bundt Cake Recipe

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This recipe for White Chocolate Rasberry Bundt Cake is from The Shannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16.5 oz. Pkg. White Cake Mix (prefer Duncan Hines)
3.3 oz. Pkg. Instant White Chocolate Pudding (or Vanilla Pudding)
1 C. Sour Cream
4 Lg. Eggs
1/2 C. Water
1/2 C. Oil
1-1/2 C. White Chocolate Chips, chopped into smaller pieces
1 C. Raspberry Pastry or Pie Filling

Frosting:
1/2 C. White Chocolate Chips
4 oz. Cream Cheese, softened
2 T. Butter, softened
1/2 tsp. Vanilla
1 C. Powdered Sugar
Directions:
Directions:
Preheat oven to 350°.

Cake:
Grease and flour a Bundt pan or use nonstick spray. Mix the first six ingredients together in a stand mixer or in a medium-size bowl with hand beaters. Fold in white chocolate chips. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling, in separate spoonfuls over the batter, so that it looks like separate clumps of filling over the top. Using a knife swirl the filling through the cake. Don’t overdo it. Just swirl it around like 2 times. Poor or spoon the remaining batter on evenly and spoon on the remaining pie filling, repeating the swirling process above. Cook for 50 to 55 minutes. Cook till testing the center comes out clean. Remove from the oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up.

Frosting:
In a medium-size bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter and vanilla using beaters. Beat on medium speed until well blended. Slowly add the powdered sugar and beat well. You can then put in the microwave for about 10 seconds if you want to pour on the frosting over the cake or frost as usual.
Personal Notes:
Personal Notes:
The original recipe used a larger box of white chocolate putting, 5 ounce, you can use either size.

If baking the cake at 350° for 55 minutes browns to quickly, you can bake at 325° for 1 hour and 15 minutes.

 

 

 

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