Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

🧂 Ingredients

• 15.25 oz. box white cake mix
• 3.4 oz. box instant white chocolate pudding mix

  (dry)
• 1 cup sour cream
• 4 large eggs
• 1/4 cup heavy whipping cream

  or half-and-half
• 1/2 cup canola oil

  or vegetable oil (you can also use coconut oil or avocado oil)
• 1 cup white chocolate chips

  chopped (see note below)
• 3/4 cup raspberry pie filling

  Lucky Leaf makes this kind
• 16 oz. pkg. cream cheese

  softened
• 1/2 cup unsalted butter

  softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract

Instructions

• 1 Preheat oven to 350º.
• 2 Grease a large bundt pan very generously with Crisco shortening.
• 3 Add flour and rotate pan until very well covered.
• 4 Set aside.
• 5 Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl
  and mix with an electric mixer.
• 6 Stir in white chocolate chips.
• 7 Batter will be thick.
• 8 Fill prepared bundt pan with half of the cake batter.
• 9 Smooth the top.
• 10 Spoon half of the raspberry pie filling over top of the batter.
• 11 Swirl the batter and pie filling together with a bamboo skewer.
• 12 Spoon remaining cake batter over top of swirled batter.
• 13 Smooth top again.
• 14 Spoon remaining raspberry pie filling over top of cake batter.
• 15 Repeat the swirling process with the bamboo skewer, only doing the two top
  layers and not going to the bottom of the pan.
• 16 Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out
  clean.
• 17 Start testing at 45 minutes.
• 18 Check with knife or bamboo skewer every ten minutes after that, putting cake
  back into the oven until the knife or bamboo skewer comes out clean.
• 19 Allow cake to cool completely before adding icing.
• 20 Remove cake to cake platter.
• 21 Pipe cold cream cheese icing over top.
• 22 Decorate with white chocolate chips and fresh raspberries, if desired.
• 23 Refrigerate cake up to 24 hours before adding icing.
• 24 In a medium mixing bowl, cream the cream cheese and butter until smooth.
• 25 Add vanilla and mix again with mixer.
• 26 Gradually add in powdered sugar a cup at a time.
• 27 Continue mixing icing ingredients with mixer until all the powdered sugar is
  used and the icing is really thick.
• 28 Fill a gallon-size Zip Lock Bag with frosting. (NOT the kind with the "stand and
  fill" bottom).
• 29 Chill frosting in refrigerator about 30-60 minutes before using.
• 30 Cut off one-half inch diagonal corner at the bottom of the bag.
• 31 Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on
  top of the cake.
• 32 If desired, add a second layer of frosting ribbons on top of the cake. (You can
  also add a third layer if you want real decadence)!
• 33 Decorate cake with fresh raspberries and white chocolate chips, if desired.
• 34 Refrigerate cake until ready to serve.

Nutrition Info