Nothing Bundt Cakes White Chocolate Raspberry Cake

Words can’t even describe how excited I am about Our Version of Nothing Bundt Cakes White Chocolate Raspberry Cake. This is another one of those recipes that LOOKS (and tastes) like it is complicated and difficult – but it is actually really easy.
Nothing Bundt Cakes White Chocolate Raspberry CakeI 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. The cake itself is so moist and delicious, and tastes the very best when eaten a day after baking.  The frosting is a rich, cream cheese frosting that complements the cake perfectly.
We love these cakes so much that we have duplicated many our favorites.  Our first attempt was the Chocolate Chocolate Chip Bundt which has become one of the most requested birthday cakes in the family.  We also have our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake.  It is impossible to choose my favorite.  They are all SO GOOD!
I first discovered Nothing Bundt Cakes when living in Las Vegas.  Their first store opened there in 1997.  Their stores and popularity have spread throughout the United States.  The cakes are amazing and beautifully decorated, however they are on the pricey side.  Last time I checked, the price was $25 for their smallest cake.  Our recipes make a full-size bundt cake that serves up to 16 people.
When making a bundt cake, you want to be sure to generously grease and flour or spray the cake pan with non-stick cooking spray.  After the cake cools, carefully run a knife between the cake and the pan.  Turn the plate or platter you will be serving the cake on upside down and place it on top of the cake (still in the bundt pan).  Holding the plate and bundt pan together, flip so the plate is now on the bottom and the bundt pan on top.  This will hold the cake in the bundt pan.  Once upside down, tap the handle of a butter knife along the bottom of the bundt pan (that is now flipped to be on top).  The cake should come out very easily onto the plate.

Serves 12-16

Nothing Bundt Cakes’ White Chocolate Raspberry Bundt Cake

This recipe is our version of Nothing Bundt Cakes White Chocolate Raspberry Cake. It is a moist, delicious cake with a cream cheese frosting that tastes just like the original!

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save Recipe


  • 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 filling (I use Solo brand) or seedless raspberry jam
  • 2 (8 ounce) pkgs. cream cheese, softened
  • 1/2 c. butter, softened
  • 3-4 c. powdered sugar
  • 2 tsp. vanilla extract


  • 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 small, 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. Swirl until there are lots of tiny swirls throughout.
  • 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 gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, 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.



  1. Marcia says:

    OH YUM!!!

  2. Julie says:

    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.

  3. Deanna Thompson says:

    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!!

    • Erica says:

      Definitely check after 30 minutes if not 25. What a fun idea! The teachers will love it!

      • Kim says:

        I sometimes love my ‘sticky cakes’ because then I have an excuse to make Cake Balls:)

        Can’t wait to try this recipe.

    • Jennifer says:

      I made cupcake size bundts last night and they were done at about 20 minutes. They were a hit!

      • Emily says:

        Yum, I will have to try that!

  4. Makana says:

    now this little gem just makes me SO HAPPY! I have all the ingredients and can’t wait to eat it for V-day!

  5. Romy Greenwood says:

    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.

    • Erica says:

      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!

      • Romy says:

        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!

        • Debbie says:

          Try using Wilton Cake Release in your pans. I use it for all my cakes and they never stick and I don’t have to flour the pans.

          • Echo says:

            Thanks for the tip!

  6. Alyce says:

    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.

    • Alyce says:

      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.

  7. Liz N. says:

    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!

  8. Diane B says:

    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.

    • Pat Johnson says:

      Diana, I had to bake mine about that long too. I kept checking it but it was coming out wet from the cake. Started adding 7 minutes, then 5, then 4 then 2 & then a little more. I was scared it wasn’t going to be any good since I had to bake it so long. Making it for a birthday & hoping it turns out as good as the batter tasted.

  9. Steph J says:

    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!!

    • Erica says:

      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!

    • shannon seymore says:

      I made this tonight using the DH mix 16.5 oz and it was overly moist near soggy wandered if its because the recipe was created when the cake mix boxes were the 18.25 oz cake mix?

      • Erica says:

        What did you use for the raspberry filling? Depending on your elevation it seems like people are getting soggy cakes when using the pie filling… You might have better luck using raspberry preserves?

  10. Heather says:

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

    • Erica says:

      Sure, just be sure to adjust you baking time depending on the pan you use.

  11. Carol says:

    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.

    • Erica says:

      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!

      • Carol says:

        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!!

  12. Christina says:

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

  13. Addie says:

    When the batter was all mixed it was rather thick. Is it supposed to be pourable?

    • Erica says:

      It is pretty thick– it doesn’t pour like your typical store-bought cake mix does

      • Marilyn says:

        I would like to say this is a good recipe. Everyone liked it. I think the icing should be cut in half and the raspberry should be cut in half too. Also I think the cake was too heavy and more like a pound cake but it was very good.

  14. Sally Walter says:

    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)

  15. Trish Yanney says:

    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!!

  16. Ilana says:

    Can anyone tell me the oven temp and bake time for rhis recipe using the mini bundt cakes pan?

    • Erica says:

      I would do the same temp for 10 minutes and check it ever few minutes after that.

  17. katie says:

    Can you use raspberry jam instead?

    • Erica says:

      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…

  18. Michele says:

    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.

    • Erica says:

      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!

      • Kathy says:

        I, too, tried it with sugar-free pudding because that was all I could find in white chocolate. Mine also turned out distorted with an awful texture.

        • Echo says:

          I haven’t tried the sugar free pudding in this cake before, but it sounds like a better option would be a full sugar vanilla or cheesecake flavored pudding if you can’t find the white chocolate pudding flavor. You can also find it on Amazon:

  19. Dana says:

    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?

    • Erica says:

      Try cooking it at a lower heat for longer. Like our Coconut Cream Cake recipe!

  20. becky says:

    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

    • Emily says:

      I’m so sorry Becky! That is crazy, that is the first I have heard of that happening!

      • Pat Johnson says:

        Had to bake mine about 1hour & 15 minutes.

    • Erica says:

      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!

  21. Summer Deen says:

    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!!

  22. Daren says:

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

  23. Dee says:

    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…

  24. Natalie says:

    I can’t find raspberry pie filling?!?! Where are y’all getting it??

    • Erica says:

      I just found mine at our local grocery store. I found it by the other pie fillings…

      • Natalie says:

        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

  25. Kim says:

    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.

    • Julie says:

      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

      • Beano says:

        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

        • Jane says:

          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.

  26. Radhika Nathani says:

    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?

    • Emily says:

      I would try the egg-O if it says that it can be used in baking!

  27. Kelly says:


    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

    • Erica says:

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

  28. Elle says:

    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!

    • Erica says:

      I haven’t tried making it from scratch before. I will have to experiment with that and get back to you!

  29. Jennifer says:

    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.

  30. Jeanne Hager says:

    Can’t wait to try this. Do you use salted or unsalted butter for the frosting??

    • Erica says:

      I actually use salted.. it makes for a nice balance

  31. Brittney says:

    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.

  32. Dena says:

    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.

    • Dena says:

      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

  33. Edna Jones-Webb says:

    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.

    • Mallory wells says:

      This sounds excellent. Let me know how it turns out as a three-layer 🙂

  34. Banana lim says:

    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?

    • Erica says:

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

  35. Lora says:

    Has anyone successfully tried this with a gluten free cake mix? If so, which brand? Thank you!

    • Lora says:

      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.

      • Erica says:

        Yay! I am so happy it worked well for you 😀

  36. Suzanne says:

    My cake came out very wet and fell:( Is there supposed to be 1/2c water and 1/2c oil in the batter? help

    • Erica says:

      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!

  37. kristin says:

    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

    • Erica says:

      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 🙂

  38. Erin says:

    I assume when you say to turn the cake out onto a plate and cover with Saran Wrap you mean after it has cooled a few hours, right? Or do you actually cover it while it is still warm?

    • Erica says:

      Yes, I usually cover it while it is warm.. you can allow it to cool a little so it doesn’t burn your hands but I like to keep that moisture in as much as possible

  39. Sarah W says:

    This was fabulous – a pretty Jesus’ Birthday Cake that all ages could enjoy! Thank you for sharing!! Couldn’t figure out how to post a pic, but I put 6 large fresh raspberries spaced on top and sprinkled entire cake (and platter) with powdered sugar – looks cute if you don’t want to do the silk flowers. My only challenge was figuring out when this was done – seemed def too gooey after 50′ and needed to bake another 15′ (I’m not at high elevation)…so don’t be afraid to cook a bit longer! Also, to make look like picture, you will have frosting leftovers…I may try 3/4 recipe next time.

  40. Sara says:

    I went rouge on this cake recipe… They didn’t have raspberry filling at my store, or white chocolate pudding. So I used strawberry and cheesecake (2sm boxes) along with dark chocolate chips… SO GOOD. I’ve tried a few knock offs of the nothing bundt cake, since I don’t love spending $20 on a bundt cake, and this is by far the closest I have gotten with moistness and flavor. Can’t wait to try different mix and matches from this recipe!

    • Erica says:

      SO happy that you liked it!!! Good call using the pudding.. will definitely have to try!

  41. Haley B. says:

    How funny that I’m finding your recipe exactly 2 years later! 🙂 I’m going to make the attempt for Valentine’s Day too! Thank you!!

  42. Sam says:

    have you ever tried merging both your bundt cake… i mean chocolate raspberry cake?
    i have to try one which one you would highly recommend? Chocolate or this rasberry one

    • Emily says:

      They are both so good, it’s hard to pick a favorite!

  43. Sam says:

    cant wait to try ..have you ever tried merging both your bundt cake… i mean chocolate raspberry cake?
    i have to try one which one you would highly recommend? Chocolate or this rasberry one

    • Emily says:

      I’m sure the two merged together would be delicious!

  44. chasity says:

    Going to make this for when my mom flies out to visit, those is one of our favs! But just to clarify, by Oil….. are you meaning veg oil or like crisco?

    • Echo says:

      It is vegetable oil or canola oil – not Crisco. I’m sure your Mom will love it!

  45. Dee says:

    I am a chocaholic so I just put in the oven the chocolate version of this cake for a dinner party tomorrow. I followed the directions exactly but used a chocolate cake mix, chocolate pudding, and chocolate chips. I will frost it tomorrow with the same frosting adding chocolate powder to it. I hope it will be delightful. Thanks for the recipe.

    • Echo says:

      You are going to love it! Thank you for your comment!

  46. Linda says:

    I made this recipe and the cake was wiped out in a matter of hours. Thanks for posting – it was delicious. Mine didn’t look as beautiful either, but boy was it good.

    • Echo says:

      I’m so happy you liked this recipe. It is a favorite of the favorites at our house!

  47. Gina says:

    How many buntinnis will this recipe make? Thank you

    • Erica says:

      I don’t have buntinis pan so I am not sure how many it would make. If you make it and find a number, please let us know!

  48. Betty Capps says:

    Does anyone have the recipe for the white chocolate cake that Nothing Bundt makes? We had this in Nashville this week. It was the most moist cake I have ever eaten!

  49. Smitha says:

    Cake is in the oven still soggy after 50 mins .. Put for another 15 mins .. Wish me luck .

  50. Smitha says:

    Came out perfect . Turned a little brown

    • Erica says:

      Glad to hear it came out well! Sometimes it takes a little longer. The brown-ness can depend on the type of bundt pan you use–it shouldn’t affect the taste though (it just doesn’t look quite as pretty)

  51. Jess says:

    What is the reason for leaving it overnight? I didn’t read the whole recipe before and just baking this cake, but need it by 5pm today. Will it be ok to eat by then? Thx. -Jess

    • Erica says:

      It makes it more moist if you wrap it and leave it overnight. It gives it a chance to cool without letting the steam release moisture. If you let it go as long as you can you should be fine. Hope this helps!

  52. Tesa says:

    The NothingBundt cakes are very light. I read that if you separate you eggs and beat your egg whites up like a merengue it will help make the cake lighter. I did this and it was fantastic. I did one with raspberry and one without. Both were excellent.
    Thanks for sharing!!

  53. Jane Johnson says:

    I want to try this nothin but bundt cake with the raspberry pastry filling. Please tell me the brand you use and where to buy. Thank you.

    • Erica says:

      You can either make your own or we just found some at our local grocery store… I don’t know the brand but I will check and get back to you if I go again soon!

  54. Gigi says:

    I was confused about the “batter” which seemed more like a dough. I read and re-read the recipe five times and followed it to the letter. Then I ended up needing to add an additional 20 minutes to get the knife to come out clean. The cake was over cooked and was not anything like the one I had from “Nothing Bundt Cakes”. Did anyone else have these issues? If so, have you been able to remedy it?

    • Erica says:

      You are actually the first to say it has been overcooked, I am not sure why it would have been like that. :/ So sorry it didn’t turn out! Was the dough as thick as cookie dough? I think that would definitely be too thick. It should just be on the thicker side of cake batter.

  55. Michelle says:

    Thank you so much for sharing this. I made this for my stepson’s birthday and it was amazing! Like some of the others, I had a hard time finding raspberry pie filling. I ended up using seedless raspberry jam. I mixed a tiny bit of water until it was “scoopable” and it turned out great.

    • Erica says:

      Yay! So glad you liked it!! Great idea using the jam!

  56. Jamie says:

    I made it today. My batter seemed too thick at first, but when I baked it, it took way too long
    I had to turn it down. In the end, I was very disappointed. It did not taste exactly the same to me, and not really even close. I followed the recipe exactly. Suggestions?

    • Erica says:

      Hmmm what elevation are you at?

  57. Rachel says:

    So disappointed…made this cake this morning and had to throw the whole thing away. Followed the recipe to a T and it was soggy after baking 50 minutes. Had to leave in another 20 mins then the bottom was dark brown and hard. When I flipped it after it had cooled lots was stuck to the bottom and the middle was still quite runny. Greased and floured pan prior as well. No idea what went wrong. We don’t live in high altitude. I bake all the time and use tons of recipes online. First time I haven’t had something turn out and had to throw it all away. Thoughts???

    • Echo says:

      I’m so sorry, Rachel. The only thing I can think of is maybe it’s the type of bundt pan you are using. I had two different bundt pans and I had to throw one away because it didn’t heat the bundt cakes evenly. We’ve had a few other readers mention these same issues. I’m going to play around with this recipe and see if I can figure out the problem. It’s worked well for me each time I’ve made it. I do use a non-stick bundt pan. That may be the difference. I appreciate you sharing your experience and again, I’m so sorry!

  58. It was delicious though.... says:

    I think some people are using the pudding mix and not the already made children’s pudding in the cup.
    OAN: I sprayed my pan and the top stuck to the pan because it was soggy from the raspberries (Lucky Brand Raspberries). I’m in the south and I still cooked it for an extra 20 minutes. I will use less raspberries this time and flour the pan. But this cake was still delicious even without the icing.

    • Echo says:

      The recipe does call for the pudding mix – not pre-made pudding in the cup. I’m glad you like the cake! Thank you!

  59. Carmen says:

    Hi! Can you use this recipe in a regular round cake pan? My son loves nothing bundt cakes, but I wanted to decorate a cake for him this year.

    • Echo says:

      Yes, you can. It will fill two round pans or you can bake it in a 9×13 cake pan. It will take less time to bake, so keep a close eye on it. Use the toothpick method to check that the middle of the cake is baked. Thank you for asking!

  60. Shawn says:

    Is the red velvet recipe the same as the chocolate chip recipe using a red velvet box cake mix???

    • Echo says:

      I haven’t made a red velvet bundt cake following this recipe – maybe that will be an upcoming post, because I do love red velvet. Having said that, substituting a red velvet cake mix in this recipe should work just fine. Jell-O makes a red velvet pudding mix. You could use that instead of the chocolate if you want – but I think the chocolate pudding mix would also work well.

  61. J Johnson says:

    I see this post is from 3 years ago. I tried this over this past weekend because I wanted to try my new silicone bundt pan. This was an epic fail x3. Yes 3 attempts and it did not come out. Cake was still dense and uncooked. The outside was nearly burnt and hard to cut into. I may try it with a metal pan but not feeling very confident at all about trying this recipe for a 4th time.

    • Echo says:

      It may be an elevation issue. If you are at a higher elevation, try reducing the oil by 1 Tbsp and adding 1 Tbsp of flour. I also recommend decreasing the oven temperature to 330 or 335 degrees and increasing the baking time.

  62. J Johnson says:

    Also, some cake mixes have pudding in the mix. Will you still need pudding if its already in the mix?

    • Echo says:

      Yes, we still add pudding even if it is in the cake mix. Thanks for asking!

  63. Bertha zaragoza says:

    Hi, thank you so much for sharing your knowledge! If trying to make the white white chocolate, is it safe to assume I would just leave the rasberry out?
    Thank you!

    • Echo says:

      Yes, just eliminate the raspberry filling. Thanks for asking!

  64. Robin says:

    If I make it a day ahead, and refrigerate it. Can I frost it at that time too, or do I have to frost it the next day, which would be the day I am serving it?

    • Echo says:

      Either way would be fine. If you are frosting it the day before make sure the cake is completely cooled before frosting. Also loosely wrap the top of the cake so the plastic wrap doesn’t stick to the frosting when you remove it. I think this cake tastes best when made a day ahead. Enjoy!

  65. Linda says:

    Can you use this recipe in a regular cake pan or must it be used only in a bundt cake pan?

    • Erica says:

      You can do it in a regular pan but you will need to adjust the times. I haven’t done it in a cake pan before so I can’t tell you what those times would be. I would say check after 20-25 minutes and every 5 minutes after.

  66. Anissa Jones says:

    Hello Erica. I am from Louisiana and I love to bake. During the holidays I baked this cake for some of my family and they absolutely loved it!!!! I am a perfectionist so the first time I didn’t think it came out as good but they enjoyed it. Since then, I’ve baked two more and a fourth as already been requested. They actually call it “THE CAKE.” I decided I will try the lemon cake and add blueberry filling next. I used a metal cake pan and I had to grease it with butter and a light flour coating and it came out perfect. This last time, they didn’t even use much icing. Thank you for the recipe and please keep them coming.

    • Erica says:

      I am so happy that you like this cake! Let us know how the lemon/blueberry combo works! Do you mind me asking what kind of bundt pan you made it in (ceramic, glass, non-stick)… We have found a lot of people are having issues with it over cooking and I can’t for the life of me figure out why! I am so happy that it works every time for you!

      • Anissa Jones says:

        Sure, Erica. I used a non-stick metal bundt cake pan. I also used softened butter and a light flour coating to grease the pan. It came out perfect every time. I made sure all ingredients were at room temperature and I cut back on the amount of pie filling I used. Great cake! Keep the recipes coming.


  67. Chris says:

    OMG….I added almost 2 cups of the raspberry filling instead of 1 cup! I will let you know how this turns out 🙁 I read the recipe as 1 can instead of 1 cup!!!

  68. R Newton says:


    A friend & I experimented with the white raspberry cake recipe, using mini bunt pans and a mid size pan for 6 angel food type cakes. We used 350 temp for first baking and the smaller cakes got browner than we liked so we took the temp to 325 and checked every ten min or so. Took approx 20 min for the small ones and 30 min for the angel food type with hole in center. They were so yummy, We did have a sticking issue but only oiled the pans, didn’t flour them. Found they were more moist after refrigerating overnight as you mentioned. I’m planning to make mid size ones for a special birthday event this week! I used the Solo filling and used 1/2 teas in drops
    over the batter then swirled. They were so good they wouldn’t even needed icing but it looks festive. I’m planning to make little icing flowers on top of the cakes and putting fresh raspberry in centers to decorate! Wish me luck!

  69. Molly Hiller says:

    I made this cake tonight and it smells sooooo good. My only problem was the edges were burned. I had to cut them off. My knife test kept coming out with cake on it, so it took awhile to bake. Have any of you out there had this problem before? If so, any tips. I will frost it tomorrow. It is in the fridge chilling.

    • Erica says:

      What kind of bundt pan did you use? We are finding that people are having mixed results with this recipe and wonder if it has to do with the type of pan?

  70. Karen says:

    Can this be made with raspberry pie filling?

    • Erica says:

      In our experience, pie filling makes the batter too runny and it won’t set right when baking. You could try experimenting with it to see if you can make it thicker. Let us know if you try it and how it turns out!

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