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Close-up of White Chocolate Raspberry Bundt Cake with raspberry ribbons and a creamy frosting topping.
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Copycat White Chocolate Raspberry Nothing Bundt Cake Recipe

Rich white chocolate cake swirled with sweet raspberry preserves and finished with a creamy cream cheese frosting for a bakery-style dessert that's easy to make at home.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Servings 12 servings
Calories 405kcal
Author Deb Clark

Equipment

  • 1 10 cup bundt pan

Ingredients

  • 1 box white cake mix
  • 3.4 ounce box instant vanilla pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • ½ cup evaporated milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • ¾ cup raspberry jam
  • Nothing Bundt Cake Frosting

Instructions

  • Preheat the oven to 350 degress.
  • Spritz the bundt pan with nonstick cooking spray. Sprinkle flour through all of the corners and crevices so your cake doesn't stick.
  • In a large bowl, mix together the cake mix, pudding mix, sour cream, evaporated milk, oil and vanilla extract. Add the eggs one at a time.
    Adding milk to cake mix, pudding mix, sour cream, and eggs to make cake batter.
  • Beat until smooth and thick. Fold in the white chocolate chips.
    Folding white chocolate chips into cake batter.
  • Spoon about half the batter into the pan. Spoon half the raspberry preserves over the batter. Use a knife to gently swirl (don’t overdo it).
    Swirling raspberry preserves into cake batter before baking.
  • Add remaining batter. Top with remaining preserves and lightly swirl again
    Layering White Chocolate Raspberry Bundt Cake batter over raspberry preserves in a prepared bundt pan.
  • Bake for 45–50 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack and let it cool completely.
  • Finish by piping the traditional Nothing Bundt Cake frosting over the cake. Serve and enjoy!

Nutrition

Calories: 405kcal | Carbohydrates: 68g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 408mg | Potassium: 164mg | Fiber: 1g | Sugar: 45g | Vitamin A: 228IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg
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