White Chocolate Raspberry Bundt Cake

By trf0ster

Ingredients

• Cake:
• 1 pkg. white cake mix
• 1 (3.4 oz) pkg. instant white chocolate pudding
• 1 cup sour cream
• 4 large eggs
• 1/2 cup water
• 1/2 cup oil
• 1 1/2 cups white chocolate chips, roughly chopped (I used mini white chocolate chips)
• 1 c. raspberry pastry or pie filling
• Frosting:
• 1 (8 ounce) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract

Details

Adapted from 5boysbaker.com

Preparation

Step 1

Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, pudding, sour cream, eggs, water and oil. Mix until well combine, stir in white chocolate chips.
Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter. Use a knife to swirl the filling through the cake, about 6-7 swirls. Pour another ⅓ of the batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Top with remaining batter.
Cook in oven at 350 degrees for 45-50 mins 0r until a knife inserted comes out clean. Remove from oven. Let cool for 20 mins. Remove from pan.
To make the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Add the vanilla and powdered sugar, beat on medium speed until smooth and creamy.
Spread cream cheese frosting evenly over cake or to get the look of Nothing Bundt cakes, pipe on frosting starting at the bottom outside of the cake and moving upward towards center. Above is a picture of how I frosted mine, I went for the "Nothing Bundt Cakes" look, but feel free to just frost the entire cake if you don't want to worry about piping the frosting on.