White Chocolate-Raspberry Bundt® Cake recipe

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Ingredients

1 (15.25 ounce) package vanilla cake mix
1 cup plain Greek yogurt
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3.9 ounce) package instant white chocolate pudding mix
1 cup white chocolate chips
½ cup seedless raspberry jam
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar

Nutrition Info

525.8 calories
carbohydrate: 65.8 g
cholesterol: 78.5 mg
fat: 27.4 g
fiber: : -
protein: 6.6 g
saturatedFat: 12.7 g
servingSize: -
sodium: 492.5 mg
sugar: 34.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

  2. Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter, lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

  4. Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.

  5. While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract, gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.

  6. When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

Recipe Yield

1 cake

Recipe Note

A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.

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