White Chocolate Raspberry Bundt Cake

🧂 Ingredients

• 1 box white cake mix
• 3.4 ounces instant white chocolate pudding mix

  dry
• 1 cup sour cream
• 4 large eggs

  at room temperature
• 1/4 cup water
• 1/2 cup oil
• zest of 1 lemon
• 3/4 cup fresh raspberries tossed in 2 tablespoons flour
• 1 cup white chocolate chips

  roughly chopped
• 1/2 cup red raspberry preserves

  I prefer seedless
• 1 ½ cup powdered sugar
• 3 – 5 tablespoons heavy cream

  or milk
• 1/2 teaspoon vanilla

Instructions

• 1 Coat a 10 to 12-cup Bundt pan (I prefer a nonstick Bundt pan) with cooking spray
  that contains flour and preheat the oven to 350 degrees F.
• 2 In a stand mixer or with a handheld mixer, cream together the cake mix, pudding
  mix, sour cream, eggs, water, oil, and lemon zest. Then fold in the chopped
  white chocolate chips.
• 3 Fill the prepared Bundt pan with half of the batter. Then dollop spoonfuls of
  half of the raspberry preserve over the cake batter. Followed by half of the
  fresh raspberries tossed in flour. Using a knife, swirl the filling and
  raspberries throughout the cake.
• 4 Add the remaining cake batter over the top and spread evenly. Then dollop the
  remaining raspberry preserves and fresh raspberries; swirl into the batter as
  before.
• 5 Bake for 45 to 50 minutes, or until a toothpick, cake tester, or knife comes out
  clean. Bake for an additional 3 to 5 minutes at a time if the tester is not
  clean.
• 6 Remove from oven and let cool in the pan for 10 minutes. Invert carefully onto a
  rack or serving plate. Let the cake cool completely before glazing. To make it
  ahead, after the cake is cool, it can be wrapped in saran and refrigerated until
  the next day. I like to glaze the cake just before serving.
• 7 To make the glaze, add the powdered sugar to a medium-size bowl. Then add the
  cream or milk, 1 tablespoon at a time, until you reach the desired consistency
  for drizzling. Stir in the vanilla and drizzle immediately over the cake.

Nutrition Info