Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
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.
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
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-label]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
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