White Chocolate Raspberry Bundt Cake Recipe

Drizzle raspberry jam over batter. Using a knife swirl the filling through the cake. Grease and flour a bundt pan and preheat your oven to 350 degrees.

Camila Farah

In a small microwaveable bowl melt 1 2 cup white chocolate chips in 15 30 second intervals stirring in between until smooth. In a large bowl mix together cake mix pudding mix sour cream oil beaten eggs and water. Fold in white chocolate chips. Place cake mix in a mixing bowl. Lightly swirl batter and jam together using a knife.

In a large mixing bowl combine cake mix dry pudding mix sour cream eggs water and oil. Fold in white chocolate chips until incorporated. Fill prepared bundt pan with half of the batter. Using a knife swirl the filling through the cake. Pour 1 2 of the batter into the prepared pan.

Pour remaining batter on top of jam. Fill prepared bundt pan with one third of the batter. How to make white chocolate raspberry bundt cake preheat oven to 350 degrees. Add white chocolate pudding mix sour cream eggs whipping cream and canola oil. Spoon half of the raspberry filling in separated spoonfuls over the batter so it looks like separate clumps of filling over the top.

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Spoon half of the raspberry filling in small separated teaspoon sized spoonfuls over the batter so it looks like separate tiny clumps of filling over the top. Stir in white chocolate chips. Fill the prepared bundt pan with half of the batter. Mix until well combine stir in white chocolate chips. Spoon half of the raspberry filling in small separated teaspoon sized spoonfuls over the batter so it looks like separate tiny clumps of filling over the top.

Mix until well combine stir in white chocolate chips. Pour remaining batter on top of jam. In a large mixing bowl combine cake mix dry pudding mix sour cream eggs water and oil. In a small microwaveable bowl melt 1 2 cup white chocolate chips in 15 30 second intervals stirring in between until smooth.