Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Cake

White Chocolate Raspberry Bundt Cake

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 :)

Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Bundt Cake
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Prep time:
Cook time:
Total time:
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
  • ½ c. water
  • ½ c. oil
  • 1½ 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
  • ½ c. butter, softened
  • 3-4 c. powdered sugar
  • 2 tsp. vanilla extract
Instructions
  1. 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.
  2. 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.
  3. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
  4. 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.
  5. 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..)
  6. 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).
  7. 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.
White Chocolate Raspberry Bundt Cake

 

Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Bundt Cake
Print
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
  • ½ c. water
  • ½ c. oil
  • 1½ c. white chocolate chips, chopped into smaller pieces
  • 1 c. raspberry pastry or preserves (I used the "Solo" brand pastry/cake filling, but raspberry preserves works great too)
  • 2 (8 ounce) pkgs. cream cheese, softened
  • ½ c. butter, softened
  • 3-4 c. powdered sugar
  • 2 tsp. vanilla extract
Instructions
  1. 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.
  2. 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.
  3. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
  4. 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.
  5. 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..)
  6. 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).
  7. 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.

Comments

  1. 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.

  2. 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!!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. Hi there just wondering if this can be made into a normal cake pan instead of a bunt pan? Looks yummy!!

  9. 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!!

  10. Have you tried to replicate their red velvet cake? Any suggestions on how to recreate that recipe?

  11. 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)

  12. 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!!

    • 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…

  13. 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!

  14. 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?

  15. 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

    • 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!

  16. Wonderful recipe, turned out better than Nothing Bundt Cakes version. I used Sally’s recipe for the rasberry filling and let it cool, then I made the icing and used about 3 1/2 cups of confectionate sugar and put in a gallon Baggie in the fridge to cool , then I made the cake. I had to cook it about 15-20 mins longer, but turned out perfect!!

  17. I couldn’t find raspberry pie filling so I tried strawberry….OMG! SO GOOD! This recipe is awesome.

  18. I have used this recipe several times, and it comes out perfect. It is a family and company favorite, that I get asked to make time and time again…

      • I can find apple, cherry, blueberry, pumpkin, haha but NO raspberry!! I’ve got all the other ingredients…want to try this so bad!! This is killing this 6 1/2 month pregnant woman!! Haha

  19. I tried this recipe tonight, and it didn’t work out too well…
    I followed the directions, but somehow the cake stuck to the pan (and yes, the pan was floured and greased well…)
    The cake was super sweet too. I used the Solo brand filling. Not sure what went wrong! Wanted to like this recipe so much since it’s super easy to make..
    I will try again soon.

    • Hi Kim, I just finished baking this cake and I am having a similar outcome….. I followed the instructions carefully too, but my cake stuck to the well greased and floured pan too:( I did my best to piece it back together and I guess I will use the frosting to do a more traditional iced cake than the petal version from Nothing Bundt Cakes:( I am serving with fresh berries which I hope will help off-set the sweetness, which although I haven’t tasted the cake yet, but looks evident, by the stickiness of the crumb.
      I tried the recipe for the Chocolate, Chocolate Chip cake and it was fantastic, so I was so hopeful that this would be good too……
      I’m wrapping tight, and serving tomorrow night. I hope by then something miraculous happens and it tastes as good as other posts suggest:)
      Happy baking

      • I followed the directions to a “T” and it was a total disaster. This cake had way to much moisture in it. I will make another attempt, however I will making the following changes:
        a. Use a smaller box of vanilla pudding mix, (3.4 oz vice 5.1 oz size box)
        b. Use only eight ounces of the 12 oz can of the Solo Raspberry pie filling (divided).
        c. Cook at 375 for 50 minutes.
        d. I’ll cut the frosting recipe in half. I really enjoyed the frosting recipe but this was way too much for my taste.
        Wish me luck

        • This was the answer i have been searching for.

          Does the ingredient list of 1c. of pie filling = 1 CUP, or 1 CAN???? Looks here that it means 1 cup. I made it with the can, but cut back (not enough) when I realized it could have meant 1 cup. Little soggy, but still good.

  20. I wanted to try this but I don’t eat eggs.. Is there any substitute I can use? Will the egg-O work which is available in grocery stores as egg substitute?

  21. Hi,

    I live in the UK and have family in Vegas who are coming over for Christmas, they have asked me to have ago at this, I was wondering if you could supply the ingrediants and measurements for the UK? Thanks so much :) Kelly

    • I honestly don’t know what the conversions would be for this recipe. Maybe try looking online for a conversion table?

  22. I was wondering if you have figured out a recipe for this not using the “box white cake mix” and “instant pudding mix”. I would love to be able to make this from scratch without changing the consistency because the recipe turns out into an amazing cake. Thank you!

  23. Can this be done in mini bundt cake pans? I have a Nordic ware pan with 6 one cup pans that I was hoping to use if it would work.

  24. I have made this multiple times, but at 350 for even 50 min it’s still not done. I always have to cook much longer and I have tried cooking it at 325 for a longer time but my cake always comes out looking too brown. It tastes awesome but I’m trying to figure out what to do for presentation.

  25. Hi
    I am excited to try this for Mother’s Day as this is my mom’s favorite. Couple questions. I saw on the recipe that it said to cook at 350 degrees but in the comments people said they cooked it at 300 degrees. Which is it? Also I am having trouble finding the raspberry pie filling. I did get seedless raspberry jam preserves do you know if that would work? Will check other markets. Thanks. Hope you will try the marble bundt cake soon.

    • Me again. I found the pie filling and white chocolate pudding at our local walmart. So my only question is about the baking is it 300 or 350 like the recipe. Thanks again

  26. Has anyone tried using 3 layers instead of a bundt pan. I think I will try it next time. This was my first time and the cake stuck, plus I did not bake it long enough, but I won’t give up.

  27. If the white cake mix has pudding in it already just like Betty Crocker’s, should i eliminate the pudding totally that’s listed in the 6 ingredient mix?

    • You will still want to add pudding– most cake mixes have pudding in the mix… we just like to add more! :)

    • I decided to experiment and answered my own question :)
      I bought a Bob’s Red Mill Gluten Free yellow cake mix. Added the big box 5.1 oz of vanilla pudding (couldn’t find white chocolate). Used Solo raspberry filling. Sprayed 2 (12-count each) mini bundt pans with Spectrum coconut oil spray. Baked at 350 for somewhere between 15-20 minutes. They came out PERFECT, lightly browned, fell right out of the pan. I am SO happy because I am gluten intolerant, and this worked beautifully.

    • We have noticed that some people are getting these results. We have chalked it up as an elevation issue. You can definitely reduce the water and oil to see if that helps, or you can turn up the heat a little and bake it longer!

  28. Have you tried the pumpkin spice version? I would love to know if I could just swap the cake flavor, but not sure what pudding mix to use

    • Ohhh haven’t tried it yet but sounds delicious! If it were me and I wanted to do a pumpkin spice version.. I would probably do butterscotch for the pudding :)

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