NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE CO…
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world. This spectacular copycat recipe uses a white chocolate pudding mix and white chocolate chips in the batter. Raspberry pie filling is swirled through the cake layers. Then it's topped off with ribbons of cream cheese icing. Every bite of this fantastic dessert will leave you drooling! Perfect for birthdays, special occasions and company or holiday dinners.
Provided by Teresa
Categories Cake/Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Grease a large bundt pan very generously with Crisco shortening.
- Add flour and rotate pan until very well covered.
- Set aside.
- Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
- Stir in white chocolate chips.
- Batter will be thick.
- Fill prepared bundt pan with half of the cake batter.
- Smooth the top.
- Spoon half of the raspberry pie filling over top of the batter.
- Swirl the batter and pie filling together with a bamboo skewer.
- Spoon remaining cake batter over top of swirled batter.
- Smooth top again.
- Spoon remaining raspberry pie filling over top of cake batter.
- Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
- Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
- Start testing at 45 minutes.
- Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
- Allow cake to cool completely before adding icing.
- Remove cake to cake platter.
- Pipe cold cream cheese icing over top.
- Decorate with white chocolate chips and fresh raspberries, if desired.
- Refrigerate cake up to 24 hours before adding icing.
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla and mix again with mixer.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
- Fill a gallon-size Zip Lock Bag with frosting.
- Chill frosting in refrigerator about 30-60 minutes before using.
- Cut off one-half inch diagonal corner at the bottom of the bag.
- Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
- If desired, add a second layer of frosting ribbons on top of the cake
- Decorate cake with fresh raspberries and white chocolate chips, if desired.
- Refrigerate cake until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 496 kcal, FatContent 29 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.1 g, CarbohydrateContent 55 g, SugarContent 45 g, FiberContent 1 g, ProteinContent 5 g, CholesterolContent 93 mg, SodiumContent 353 mg
FAVORITE BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper," comments Karen Swanson of McHenry, Illinois. "The result is this simple-to-fix cake that always turns out very moist."
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 511 calories, FatContent 28g fat (9g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 62g carbohydrate (43g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "white bundt cake with pudding recipes"
FAVORITE BUNDT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 60 minutes
Category Desserts
Calories 511 calories per serving
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, water and sugar. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , In a microwave, melt the white chocolate; stir until smooth. Drizzle over cake.
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