Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

Okay, guys. Do you want the BEST bundt cake recipe ever? Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world! Yes, this amazing copycat recipe is absolutely scrumptious. It is actually surprisingly easy to make too. The hardest part is piping the icing onto the cake since it must be refrigerated before using.

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We are still in the middle of lock down for Corona Virus here in Texas. However, as I type this, we are getting to open up S-L-O-W-L-Y. But back in April my neighbor across the street was talking with my husband. She was sharing her woes over trying to make this recipe (twice) and having a colossal fail each time. He told her she needed to talk with me and perhaps we could put our heads together and diagnose what went wrong.

She said it turned out so oily that they had to throw the whole cake out (both times). So I asked her to send me the recipe and see what I could do. Apparently she was trying to work with two different recipes and that’s where her problem started. One of them called for 1 1/2 cups oil. Yikes. It also called for the bundt pan to be greased with lard. LARD? Who uses lard anymore. Most of us don’t. While I would use it in cooking, I would NEVER use it in baking.

She sent me this particular recipe and as I looked at the ingredients, I couldn’t see anything that would cause such a fail. I told her I would make it as many times as necessary tweaking here and there until it came out the way they liked it. My first try was a success.

I changed very little about the recipe. I swapped out heavy whipping cream for the water in the cake recipe. I never use water with a cake mix. I always amp up the flavor my using half-and-half or cream. I added a little more raspberry pie filling, because I thought the first amount was too skimpy. I refrigerated the icing about an hour longer than instructed. Those were about the only changes I made.

My husband took the cake over to them (after pictures) and they loved it. Apparently my neighbor’s mother loves Nothing Bundt Cakes. But they are really expensive to ship. So she was trying to come up with a recipe her mother could make at home. My neighbor never told me what other recipe she was using in combo with this one, but I felt this recipe was excellent.

I like it even better with the tweaks I made. Next time I will make a couple more changes. I would increase the white chocolate from one cup chips to using the whole bag. Also, I would put a double layer of icing over top of the layer already there. That’s it!

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is a jaw-dropping dessert your family is sure to love. If you want a dream dessert for holidays, special occasions or birthdays, this is the recipe to choose. 🙂

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world!

White Chocolate and raspberries work so well together.

Of course, a luscious thick cream cheese icing doesn’t hurt either!

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is terrific for birthday celebrations, special occasions and holiday menus.

Here’s what I did.

I used these ingredients for the cake.

Place cake mix in a mixing bowl. Add white chocolate pudding mix, sour cream, eggs, whipping cream and canola oil.

Whisk to combine. (The original recipe recommended not using a mixer as the cake would stay fluffier and turn out better using a simple whisk.)

Chop up white chocolate chips.

Add white chocolate chips to batter.

Stir ingredients to combine.

Grease and flour a bundt well very generously. Nordic ware is recommended. I used a Pampered Chef stoneware version. Spread half of the batter into the bundt pan.

Spoon half of the raspberry pie filling over top of the cake batter.

Use a bamboo skewer to swirl the layers together.

Here the layers are swirled together.

Spread remaining cake batter over top of swirled cake batter.

Spoon remaining raspberry pie filling on top of the cake batter.

Swirl the top two layers again with a bamboo skewer.

Bake at 350 degrees for 45 to 60 minutes, or until a knife inserted in center comes out clean. Start testing cake at 45 minutes and then at 10 minute intervals thereafter. My cake took 65 minutes to bake completely.

Allow cake to cool in pan completely. (This will take about an hour). Invert cake onto a serving plate. If possible, refrigerate the cake for 24 hours before adding the icing. This will get the full flavor you’re used to in Nothing Bundt Cakes.

I used these ingredients for the icing.

Soften cream cheese and butter.

Mix with an electric mixer until creamy.

Add vanilla and mix again.

Add powdered sugar in one cup intervals mixing well after each addition.

Mix ingredients until creamy.

Spoon cream cheese icing into a zip lock bag. Refrigerate 30-60 minutes. (I refrigerated my icing for 1 1/2 hours).

Cut a one-inch diagonal corner off of the zip lock bag. Pipe cold cream cheese icing over top of the cake. There is enough icing left over to add a second layer of icing (which Nothing Bundt Cakes does). If adding the second layer, add the icing over top of the spaces and even over top of the first layers of icing. Decorate with white chocolate chips and fresh raspberries, if desired. Refrigerate.

Cut a piece and enjoy!

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will knock your socks off!

This luscious cake will cure any sweet tooth craving.

If you want to make a snazzy dessert for company, this is it!

Here’s the recipe.

NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE COPYCAT

(Recipe adapted from Favorite Family Recipes)

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

Teresa Ambra

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.

3.75 from 298 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Cake/Dessert

Cuisine American

Servings 16

Calories 519 kcal

Equipment

• 1 10-inch bundt pan
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 bamboo skewer
• 1 medium mixing bowl

Ingredients

  

1x2x3x

CAKE:

• 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

CREAM CHEESE ICING:

• 16 oz. pkg. cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract

Instructions

 

CAKE:

• 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 and mix with an electric mixer.
• 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 with the bamboo skewer, 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 or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer 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.

CREAM CHEESE 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 icing ingredients with mixer until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting. (NOT the kind with the "stand and fill" bottom).
• 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. (You can also add a third layer if you want real decadence)!
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.

Notes

NOTE: To get the full flavor of Nothing Bundt Cake, allow cake to refrigerate wrapped tightly in plastic wrap overnight before frosting.

 

NOTE: The original recipe called for a Nordic Ware bundt pan. But because my Nordic Ware pans have odd patterns they were not conducive for this particular copycat recipe. (The icing would not have been displayed properly). So I used a Pampered Chef Stoneware bundt pan instead.

 

NOTE: I never use water when mixing up a cake mix. I always use half-and-half or heavy whipping cream. It’s a secret I learned decades ago and it makes the cake richer and more flavorful.

 

NOTE: My cake took 65 minutes to bake.

 

NOTE: I allowed the cake to refrigerate about six hours before adding icing.

 

NOTE: The original recipe required only 1 cup of white chocolate chips, chopped. For increased chocolate flavor, I would increase this to two cups white chocolate chips.

 

NOTE: I think the original amount of icing ingredients is overkill for this recipe. I could have easily cut the ingredients in half, and still had plenty to frost the cake very generously. However, Nothing Bundt Cakes will usually add a second layer of icing around their cakes. If you want a very rich cake, add the second layer of icing. (Or a third, if you want real decadence!)

 

NOTE: I refrigerated the frosting 1 ½ hours before frosting cake.

 

Recipe adapted from Favorite Family Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 519kcalCarbohydrates: 70gProtein: 8gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 80mgSodium: 507mgPotassium: 170mgFiber: 0.5gSugar: 57gVitamin A: 407IUVitamin C: 3mgCalcium: 210mgIron: 1mg

Keyword cake, chocolate, chocolate dessert, dessert, raspberries, white chocolate chips

Tried this recipe?Let us know how it was!

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat is to die for!

Are you drooling yet?

This cake is perfect for company.

We loved everything about this cake. So did our neighbors.

You may also enjoy these delicious recipes!

Best Strawberry Cake

Cherry Chip Cake

Cherry Upside Down Cake

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

Teresa Ambra

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.

3.75 from 298 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Cake/Dessert

Cuisine American

Servings 16

Calories 519 kcal

Equipment

• 1 10-inch bundt pan
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 zip lock bag WITHOUT the "stand and fill" bottom
• 1 bamboo skewer
• 1 medium mixing bowl

Ingredients

  

1x2x3x

CAKE:

• 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

CREAM CHEESE ICING:

• 16 oz. pkg. cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract

Instructions

 

CAKE:

• 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 and mix with an electric mixer.
• 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 with the bamboo skewer, 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 or bamboo skewer every ten minutes after that, putting cake back into the oven until the knife or bamboo skewer 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.

CREAM CHEESE 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 icing ingredients with mixer until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting. (NOT the kind with the "stand and fill" bottom).
• 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. (You can also add a third layer if you want real decadence)!
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.

Notes

NOTE: To get the full flavor of Nothing Bundt Cake, allow cake to refrigerate wrapped tightly in plastic wrap overnight before frosting.

 

NOTE: The original recipe called for a Nordic Ware bundt pan. But because my Nordic Ware pans have odd patterns they were not conducive for this particular copycat recipe. (The icing would not have been displayed properly). So I used a Pampered Chef Stoneware bundt pan instead.

 

NOTE: I never use water when mixing up a cake mix. I always use half-and-half or heavy whipping cream. It’s a secret I learned decades ago and it makes the cake richer and more flavorful.

 

NOTE: My cake took 65 minutes to bake.

 

NOTE: I allowed the cake to refrigerate about six hours before adding icing.

 

NOTE: The original recipe required only 1 cup of white chocolate chips, chopped. For increased chocolate flavor, I would increase this to two cups white chocolate chips.

 

NOTE: I think the original amount of icing ingredients is overkill for this recipe. I could have easily cut the ingredients in half, and still had plenty to frost the cake very generously. However, Nothing Bundt Cakes will usually add a second layer of icing around their cakes. If you want a very rich cake, add the second layer of icing. (Or a third, if you want real decadence!)

 

NOTE: I refrigerated the frosting 1 ½ hours before frosting cake.

 

Recipe adapted from Favorite Family Recipes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 519kcalCarbohydrates: 70gProtein: 8gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 80mgSodium: 507mgPotassium: 170mgFiber: 0.5gSugar: 57gVitamin A: 407IUVitamin C: 3mgCalcium: 210mgIron: 1mg

Keyword cake, chocolate, chocolate dessert, dessert, raspberries, white chocolate chips

Tried this recipe?Let us know how it was!