Words can’t even describe how excited I am about this recipe. This is another one of those recipes that LOOKS (and tastes) like it is complicated and difficult– but it is actually really easy. I have been wanting to duplicate this recipe for a long time now and I have finally done it! I don’t think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. It is so moist and delicious– and like the Chocolate Chocolate Chip Bundt cake (click HERE) it tastes the very best when eaten a day or two after actually baking it.
So here it is.. just in time for Valentine’s Day… You’re welcome 
Ingredients
- 1 pkg. white cake mix
- 1 (5 oz-ish) pkg. instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
- 1 c. sour cream
- 4 large eggs
- 1/2 c. water
- 1/2 c. oil
- 1 1/2 c. white chocolate chips, chopped into smaller pieces
- 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
- 2 (8 ounce) pkgs. cream cheese, softened
- 1/2 c. butter, softened
- 3-4 c. powdered sugar
- 2 tsp. vanilla extract
Instructions
- Grease and flour a bundt pan and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
- Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Do not overdo it! Only swirl around 2-3 times.
- Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
- Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
- Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
- Note: To get the frosting like in the picture. Fill a Ziplog bag with the frosting and cut off the bottom corner depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
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OH YUM!!!
Wow, this is delicious! Made this tonight for a group of adults and it was a huge hit. All are asking for the recipe. I will gladly share just as you have shared with us. Thank you for figuring this one out. My husband was disappointed that I didn’t make the chocolate chip bunt cake – that is until he tasted this.
Made this last night and iced it this afternoon. Yummy, yummy, yummy!!!!!!
Mine is not as pretty as yours is, but I think the icing should’ve been placed in the fridge before trying to pipe it on the cake. It would’ve been easier to work with if the consistency had been a little thicker. A girl can only add so much powdered sugar…..
Thanks for a beautiful and delicious recipe. I think it’s every bit as good as Nothing Bundt’s version.
I’m considering doing mini bundts to give to teachers for Valentines Day. Do you think I’ll need to start checking on them after 30 minutes?
Thanks again for sharing!!
Definitely check after 30 minutes if not 25. What a fun idea! The teachers will love it!
now this little gem just makes me SO HAPPY! I have all the ingredients and can’t wait to eat it for V-day!
Hmmm. Attempt #1 didn’t go so well. I made my raspberry filling, maybe that is the culprit?? It was made 1 small container of berries and 1/2 c. sugar pureed together. It was pretty watery.
When I turned the cake onto a plate the top half was soggy and stuck to the top of the bundt pan. I’m sure it will be yummy, just not pretty this time.
I’ll try again with store bought pie filling.
It took me FOREVER to get this recipe right. I did so many attempts making my own raspberry filling but none of them ever turned our right. The store bought turned out to be the very best… Plus it is SO much easier and actually cheaper! Fresh raspberries are pricy!
Attempt #2 went better (both attempts were scrumptious). I used the raspberry pie filling. It was hard to pay nearly $4 for the can. The cake turned out much prettier. I will try flouring the pan a bit more next time. This cake was gone in minutes! Thank you for the recipe!
I wanted to make this for my husband today for Valentine’s Day. I thought I had all of the ingredients in the house. I thought wrong. Didn’t have a white cake mix so I’m trying it with chocolate. Didn’t have raspberry pie filling so I used cherry. Only used part of the can and saved some to garnish on the plate. On my 4th extra 5 minutes. I think that will be enough. Never baked a cake at 300* before.
Just finished eating a piece. Mmmmm. Two thumbs up. Instead of the frosting, I served it with some of the cherry pie filling and whipped cream. My husband enjoyed it. I’ll definitely make this again.
I should have come your site to look at recipes for Valentine’s Day. I made the mistake of picking up a box of Pillsbury’s Red Velvet Pudding Bundt Cake and it was absolutely disgusting. I tasted one slice and threw the entire cake away. I was so disappointed. I will have to make it up to my family by make this cake tonight!
One word. WOW!. This was really good. I am a big fan of this flavor at Nothing Bundt Cakes and was a little skeptical that it could be reproduced, especially using a cake mix, but man oh man was I wrong. This is every bit as delicious as the original. Good job coming up with this recipe, I’m impressed
I did have to cook it quite a bit longer, almost 25 additional minutes and my icing job is not nearly as pretty as yours, but hey… I’ll just have to keep practicing. I’m trying the chocolate chip one next time.
I LOVE LOVE LOVE this recipe. I actually did this exact recipe a few years ago by changing your chocolate chocolate chip recipe because I love this one at Nothing Bundt cakes. A few changes I make, I cook it at 350 degrees for 45-50 minutes like the chocolate one. Instead of vanilla pudding, I use White Chocolate pudding found at Walmart. I melt the white chocolate chips and mix them into the cake mix. Everyone I make this for loves it too. I have also done these in mini bundt cakes and they bake for about 20-30 minutes. You can also use this exact recipe and change out the cake flavor and pudding flavor if you want. I made a strawberry banana flavor once that I used Strawberry cake with banana pudding. This was a big hit with kids and adults at our family gathering.
Thanks for posting!!
What AWESOME suggestions!! I am going to make it your way next time and maybe make a few changes to the recipe. I had no idea there was a white chocolate pudding! Thanks so much for the info!
Hi there just wondering if this can be made into a normal cake pan instead of a bunt pan? Looks yummy!!
Sure, just be sure to adjust you baking time depending on the pan you use.
I just made this and I have to say the flavor is fabulous and it is so moist. I bet it would taste good with a lemon cake mix too. The only problem I had is that when I turned it to take it out of the bundt pan some of it stuck in the top of the pan. What should I do differently to make sure this doesnt happen again? It seemed like I had a lot more raspberry filling in mine than in your picture. Could that have been the problem? Maybe I should have cooled it completely – it was still a little warm when I took it out. Will that make a difference. Thanks for any suggestions and thank you so much for such a yummy recipe.
Did you grease and flour it well? I don’t wait too long before flipping it over. I don’t think the filling had anything to do with it. Some parts of my cake had more filling than others. I just didn’t swirl it that great. When you grease and flour. Flour it ReALLy well with butter then lightly flour. Make sure every part of the pan is covered in flour. That will help with the sticking. Let me know if it doesn’t work!
Thank you. I am definately going to make this again real soon and I will try your suggestion. I love this cake!! I cant get enough of it.
We have eaten the whole cake in less than 24 hrs and its just my husband and me. haha…….. worth the extra long workout today. Thanks for this yummy recipe!!
Have you tried to replicate their red velvet cake? Any suggestions on how to recreate that recipe?
When the batter was all mixed it was rather thick. Is it supposed to be pourable?
It is pretty thick– it doesn’t pour like your typical store-bought cake mix does
Wow! Delicious! My family claimed it was even better than Nothing Bundt Cake!! I was unable to find canned raspberry pastry/pie filling, so I made my own and it was very successful. Here’s what I did: Mix 1 tablespoon cornstarch with 1/4 cup granulated sugar in a medium-sized saucepan. Add a 6-ounce package of frozen raspberries (or 1 heaping cup of fresh raspberries). Pour in 1 1/2 teaspoons of water, 1 1/2 teaspoons of lemon juice (bottles is fine) and stir all to combine. Over medium high heat, bring the mixture to a boil, stirring constantly. Let it boil for a couple of minutes, or until the desired consistency has been reached – a little bit thinner than pudding. Remove from heat; add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Let the butter melt a bit before stirring it in to the mixture. Let cool completely before using. (This comes from the Raspberry Cream Pie recipe found at Jamie Cooks It Up)
I am so excited that you perfected the recipe! I have been waiting for this one! Thanks so much for sharing! I am making little bundt for teacher appreciation and last year I did the chocolate and they loved them and this year a new flavor yea!!! What about perfecting the red velvet or carrot? Thanks so much girls!!
Can anyone tell me the oven temp and bake time for rhis recipe using the mini bundt cakes pan?
I would do the same temp for 10 minutes and check it ever few minutes after that.
Can you use raspberry jam instead?
I am sure you can — I just can’t promise it will turn out the same! It might be a little too sweet but I don’t know…
Made these a few times and each time got rave reviews, made them tonight and accidently used sugar free pudding – awful texture and they were rather distorted looking…..make sure you get regular pudding, NOT sugar free.
Thanks for the great recipe.
Thanks for your input!!!! I have never tried it with sugar free and now I know I definitely should not. I will put that on the recipe!
Thanks! I have made the chocolate chip cake from your website and it was wonderful. I just made the white chocolate raspberry tonight. I sprayed the bundt pan with a canola oil(lightly) and then floured it well. It tasted great, but it was a little crusty on the outside. I made sure it didn’t over cook. I kept checking and had to cook it longer since the knife kept coming out with a pudding texture. All in all it was very good, but are there any suggestions on how to keep the outside from getting too done?
Try cooking it at a lower heat for longer. Like our Coconut Cream Cake recipe!
This came awful. Cooked for 50-55 minutes, came out soggy, stuck to the pan. I live in high altitude so not sure if that is why but it was a disaster
I’m so sorry Becky! That is crazy, that is the first I have heard of that happening!
Did you do the toothpick test? If the toothpick came out clean it shouldn’t have been soggy. At a higher altitude you may have had to cook it longer– up to 20 minutes longer. Also, greasing and flouring the pan is a MUST. It is such a big cake it needs the extra help getting out of the pan. I am so sorry! I, too, have never heard of this happening!