4.9 from 600 votes
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 16
Calories: 591 kcal
Course:
Dessert
Cuisine:
American
Ingredients
White Chocolate Raspberry Cake
- 1 (15.25-ounce) box white cake mix
- 1 (3.4-ounce) package instant white chocolate pudding mix *IMPORTANT - SEE RECIPE NOTES
- 1 cup sour cream
- 4 large eggs
- ¼ cup water
- ½ cup oil
- 1 cup white chocolate chips, chopped into smaller pieces
- 1/2 cup red raspberry preserves, divided
Cream Cheese Frosting
- 16 ounces cream cheese softened
- ½ cup butter softened
- 3-4 cup powdered sugar
- 2 teaspoons vanilla
Instructions
White Chocolate Rasberry Cake
- Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray. Set aside.
- Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
- Fill the prepared pan with half of the batter.
- Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the batter.
- Using a knife, swirl the filling through the cake thoroughly, do not leave large clumps of preserves in the batter. Pour the remaining batter in evenly. Spoon the remaining ¼ cup of raspberry preserves onto the batter, repeating the swirling process.
- Bake for 45-50 minutes. Remove from oven. Let cool for 10 minutes.
- Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
Cup of Yum
Cream Cheese Frosting
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.
- Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
- Squeeze frosting out of the bag onto the cake in strips, as pictured.
Notes
- Many brands, including Jell-O and generic brands, have changed the ounces of mix in their small instant pudding boxes. If you can't find a 3.4 ounce box, buy a 3.9 ounce box and measure out 1/2 cup (loosely packed) to use in this recipe. If you pack it down, you will need 1/2 cup plus two teaspoons.
Nutrition Information
Calories
591kcal
(30%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Cholesterol
110mg
(37%)
Sodium
417mg
(17%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
730IU
(15%)
Vitamin C
3.4mg
(4%)
Calcium
161mg
(16%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 591
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 110mg | 37% |
| Sodium | 417mg | 17% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 161mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.