White Chocolate Raspberry Bundt Cake

4.81 from 188 votes
391 Comments

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This white chocolate raspberry bundt cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!

Slice of White Chocolate Raspberry Cake on a plate.

White Chocolate Raspberry Bundt Cake

Our version of Nothing Bundt Cakes White Chocolate Raspberry Bundt Cake is spot on! I don’t think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream cheese frosting. This is a bundt cake recipe that looks complicated, but it’s actually really easy! All the flavors complement each other, and the presentation is beautiful. This gorgeous cake is a perfect centerpiece for birthdays, baby showers, bridal showers, or any other special occasions when you want to splurge on a sinfully sweet dessert.

Cut out slice of White Chocolate Raspberry Cake.


Ingredients in White Chocolate Raspberry Bundt Cake

  • For the dry ingredients, save yourself some time and use a box of white cake mix. Then, you don’t need to worry abut a homemade flour mixture.
  • To the dry cake batter, add a package of instant white chocolate pudding mix (dry)
  • In a large mixing bowl , add a cup of sour cream – adds so much moisture to the cake
  • Eggs – you’ll need four large eggs to add at medium speed.
  • Water – if you want to make an even richer cake, you can substitute the water for buttermilk or whole milk
  • Vegetable oil
  • White chocolate chips, chopped into smaller pieces. You can even use a food processor to chop them up.
  • Raspberry pie filling – or see alternatives below
  • For the frosting: you’ll need softened butter, softened cream cheese, powdered sugar, and a couple teaspoons vanilla extract. Use a paddle attachment on a stand mixer, whip the frosting until light and fluffy
White Chocolate Raspberry Cake on a serving dish.

For The Raspberry Filling

The raspberry filling seems to be hit-or-miss with our readers. I have personally tried seedless raspberry jam, regular raspberry jam, raspberry pie filling, and also a cup of frozen raspberries dusted with 1 Tablespoon of flour, all with success. Some readers have found that smashed fresh, drained raspberries work well, too. It seems that the fresh or frozen raspberries dusted with flour is working the best overall, rather than jam or filling. You can also add a squeeze of lemon juice into the filling for an extra tart flavor.

Tips For Baking at High Elevations (over 3,000 feet)

Baking cakes (especially bundt cakes) can be tricky depending on what elevation you are baking at. Many readers have had great success with this recipe and others have difficulty with it setting up. Here are a few tips for having success at higher elevations (as suggested by King Arthur Baking):

  • Oven Temperature – Increase oven temperature 25 degrees
  • Baking Time – Check your cake at 40 minutes for doneness, and every 5-10 minutes afterward until baked through (do the “knife test” to check)
  • White Chocolate  – Reduce white chocolate to ½ – ¾ cup
  • Water – Increase water by 1 to 2 tablespoons at 3,000 feet. Increase by 1 ½ teaspoons for each additional 1,000 feet.
  • Flour – At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.
  • Oil – Use ½ cup softened butter instead of ½ cup oil

Suggestions for White Chocolate Raspberry Cake

  • For this recipe we have used this bundt pan. We have had success using these pan every time. Use a good quality bundt cake pan. If you use a different kind of pan you may need to make time/temp adjustments.
  • When making a bundt cake, you want to be sure to generously grease AND flour (I like using softened butter to grease the pan) or spray the cake pan with non-stick cooking spray, making sure to get every little nook and cranny.
  • Before the cake is completely cool, 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.
  • To get the frosting like in the picture, fill a gallon size Ziplock bag, or a pastry 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.
  • If you can’t find white chocolate pudding mix, vanilla is a good substitute.
  • Read through the comments for suggestions from readers. Some had great success just as the recipe was written, and other had success adjusting the recipe to their elevation and/or tastes.
Fork cutting into White Chocolate Raspberry Cake.

More Nothing Bundt Cakes Copycat Recipes

I first discovered Nothing Bundt Cakes while living in Las Vegas, but they now have locations all over the country. The cakes are moist, rich, and beautifully decorated, but they’re also quite pricey. So I decided to recreate some of my favorites at home. I can’t play favorites, but the Chocolate Chocolate Chip Bundt has become one of the most requested birthday cakes in the family. Try our versions of the Lemon Bundt Cake and the Pumpkin Chocolate Chip Bundt Cake.

More Cake Recipes

If you love cake, you are in the right place! Check out some of our favorite cake recipes that make the perfect dessert for any occasion.

Frequently Asked Questions

How full do you fill a bundt pan?

Usually you want to fill a bundt pan 2/3 – ¾ full of batter so it doesn’t spill over when baking.

What should I do if the inside of my cake isn’t done?

If the top of your cake is getting too brown while the inside is still raw, gently cover the top with aluminum foil. This will prevent the top from overbaking while allowing the inside to continue cooking.

What should I do if my bundt cake sticks?

Take a thin, flexible knife or a plastic cake decorating tool and gently run it around the edges of the cake. Ensure you reach all the way down to the bottom of the pan. This will help release any parts of the cake that may be sticking.

How to Make Chocolate Raspberry Bundt Cake

Side view of White Chocolate Raspberry Cake.

Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

4.81 from 188 votes
This Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat tastes just like the popular bakery version! Creamy, flavorful, easy to make at home!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16

Video

Equipment

  • Bundt Cake Pan
  • Electric Mixer
  • Mixing Bowls

Ingredients

White Chocolate Raspberry Cake

  • 1 (15.25-ounce) box white cake mix
  • 1 (3.4-ounce) package instant white chocolate pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • ¼ cup water
  • ½ cup oil
  • 1 cup white chocolate chips, chopped into smaller pieces
  • 1/2 cup red raspberry preserves, divided

Cream Cheese Frosting

Instructions

White Chocolate Rasberry Cake

  • Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray. Set aside.
    Ingredients to make White Chocolate Raspberry Cake.
  • Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
    Batter to make White Chocolate Raspberry Cake.
  • Fill the prepared pan with half of the batter.
    Batter at the bottom of a White Chocolate Raspberry Cake bundt pan.
  • Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the batter.
    Dollops of Raspberry preserves in White Chocolate Raspberry Cake batter.
  • Using a knife, swirl the filling through the cake thoroughly, do not leave large clumps of preserves in the batter. Pour the remaining batter in evenly. Spoon the remaining ¼ cup of raspberry preserves onto the batter, repeating the swirling process.
    Swirled red raspberry preserves in White Chocolate Raspberry Cake batter.
  • Bake for 45-50 minutes. Remove from oven. Let cool for 10 minutes.
    Baked White Chocolate Raspberry Cake in a Bundt pan.
  • Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
    Cooling White Chocolate Raspberry Cake.

Cream Cheese Frosting

  • 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.
    Frosting for White Chocolate Raspberry Cake.
  • Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
    Piping bag cut with scissors to frost White Chocolate Raspberry Cake.
  • Squeeze frosting out of the bag onto the cake in strips, as pictured.
    Side view of White Chocolate Raspberry Cake.

Nutrition Information

Calories: 591kcalCarbohydrates: 68gProtein: 7gFat: 33gSaturated Fat: 16gCholesterol: 110mgSodium: 417mgPotassium: 151mgFiber: 1gSugar: 50gVitamin A: 730IUVitamin C: 3.4mgCalcium: 161mgIron: 1.3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 5 stars
    I made this last Thanksgiving and took it to my (very large) family celebration, and literally every single person begged for the recipe! This was such a hit and the recipe is fantastic. The cake turns out so moist and flavorful, there is no need to spend so much money when you can make it yourself! Make it, you won’t be sorry! (but your waistline may be… :))

  2. 5 stars
    I’m wondering if you’ve experience the raspberry filling, sinking to the bottom of the cake? I’ve tried fresh berries dusted w/flour, dehydrated berries, jam, pie filling…..every time the fruit filling settles to the bottom. Any ideas??

    1. We have had that problem and usually dusting them with flour does the trick. Maybe cutting the raspberries into smaller pieces before dusting with flour would help? Sinking happens because the fruit is too heavy or the cake batter is too thin.

  3. 5 stars
    I just took it out of the freezer from being in there overnight and it shrunk. As it thaws out will it come back to the size it was out of the oven?

    1. I haven’t had a cake shrink in the freezer before. Was it completely cooled before you froze it?

  4. Hi!
    Would this recipe work to make a three tiered cake for a birthday? I want to make this into a three tiered cake that will serve four people and I’m unsure if I need to double the recipe or not to get my desired results! If it will work to do that, do you have any tips for that instead of it being in the bundt form? Thanks!

    1. I have not tried this recipe in a tiered cake – I worry that it might be a little too dense of a cake for three layers. Let us know how it turns out if you do try it!

  5. 5 stars
    This cake is fabulous and turned out fantastic. I used Solo brand Raspberry Cake and Pastry Filling. I also added little bit of Raspberry extract to cream cheese frosting which I think was perfect, not overwhelming at all. I personally didn’t like the white chips in the batter but others raved about them. Will definitely make again.

  6. Made this for the first time for thanksgiving and it has quickly become a family favorite for everyone. I plan on making it again for Valentine’s Day. I used the frozen berries dusted in flour and it worked perfectly!

  7. This recipe was a waste of time and money. The main recipe needs to be adjusted so that jam is replaced by fresh or frozen raspberries. I baked with jam, what the recipe calls for, and all of the preserves feel to the bottom leaving me with a wet sticky mess instead of a cake. Worst outcome I have ever had in my years of baking!

    1. I am so sorry this didn’t work out for you! Do you live at a higher elevation? Sometimes that has an effect on the recipe.

  8. So question on the frozen raspberries for people that have tried it. We aren’t mushing them up? Just coating them and folding them in???

    Thanks

  9. My local stores don’t have them best selection of pudding mix, they have odd flavors. Do you have any recommendations for substitutions I can use that’s not pudding mix?

  10. 5 stars
    I have made the cake and sneaked a taste before icing…. put cake in freezer…. do I thaw it before icing or ice it while frozen?? Thanks for the tip, but need clarification please…
    mcrainbow

    1. It doesn’t take very long to thaw, so I usually start icing it as soon as I take it out of the freezer.

  11. 5 stars
    I made 6 buntlets and 11 cupcakes. I used 1 cup of frozen raspberries mixed with 1 tbs of flour and folded it in. They were excellent!

  12. Having trouble with leaving a message, can you check? question White chocolate pudding comes in 1 oz package so do I need 3 boxes?

  13. 5 stars
    I do a lot of baking and this is by far my favorite cake recipe, I have been making it for years now. Everyone I have made it for loves it. I am going to try to make it into cupcakes next.

  14. I haven’t made this yet, but you said it works best if you leave it in the freezer overnight. when do you take it out? do you serve it after it fully defrosts? That portion was a little confusing to me and I wanted to ask before I attempt it. Thank you!

    1. You can take it out to frost it about 30 minutes before serving. It defrosts very quickly at room temperature.

    1. We haven’t tried it that way, so I can’t say for sure. Let us know how it turns out if you try it!

  15. 5 stars
    I’ve made 3 different kinds of Copycat Bundt cakes. This one, chocolate & red velvet. This one white chocolate raspberry is by far the best. My Daughter said it’s better than the Bundt Cake place!

  16. I’m having a hard time finding white chocolate pudding in-store. Which do you recommend as a replacement: sugar-free white chocolate or full-sugar vanilla? Not sure if I matters, but I’ll be using olive oil and seedless raspberry jam. Thank you! Can’t wait to make it.

  17. please help! gonna try to make this for my aunt’s birthday tomorrow and need to know, can i use sugar free white chocolate pudding mix? i have so much of it i’d love to put it to use! thank you and i can’t wait to try this!!

  18. 5 stars
    Raspberry White Chocolate Bundt cake is a total winner. It tastes just as good as the Nothing Bundt Cakes recipe. My husband and I couldn’t wait to have a slice every night for dessert. I am definitely going to try making the Lemon Bundt Cake after having so much success with the first. Your recipes are truly the best!!

  19. 5 stars
    I made this cake as described, and it turned out wonderfully! I substituted strawberries for raspberries, because I could not find any at the store. And I had to use a sheet pan instead of a Bundt cake pan.. my sheet pan was 9 1/2 x 13. The results were amazing and everyone loved it.
    Also, I did not have powdered sugar for my frosting so I ended up making a sugar syrup , and I also used a smart balance instead of butter ,and mixing that with the rest ingredients and it turned out really good.

  20. Hi! Do you think olive oil would work for the vegetable oil? I only have either butter or olive oil or coconut oil – which do you think would work best? Thanks! Looks delicious!!

  21. 5 stars
    Could you make this with strawberry jam or pie filling? Or frozen strawberries?
    Thanks, this really looks amazing!

  22. 5 stars
    I’m not much of a cake person but I love this recipe. As someone who barely bakes, I was always able to have success with this recipe. My family requests this cake for every get together.

  23. I made this today. It tasted good but not like the Nothing But Bundt. Since I used a dark bundt pan, I did reduce the heat by 25 degrees while baking. It came out of the pan perfectly. I do agree that the jam tends to sink to the bottom. I think it should not be clumped in 5 little piles, but rather in more, much smaller piles, prior to swirling with the knife.

    1. You can, but it may not rise and have the same consistency as a regular cake. However, the cake will still taste great. Please come back and let us know how it turned out. Thank you!

  24. 5 stars
    I’m giving it 5 stars because the changes I would make for the next one are my fault. 1.) I should’ve raspberry preserves instead of frozen raspberries (they were too tart in the cake). 2.) I should’ve used butter instead of baking spray and lightly flour it (the outside came out too brown). I should’ve taken it out a few minutes before I did because it was a little too dry. Other than that, the recipe is a fantastic one. I just bought a jar of blueberry preserves so I am going to follow this recipe and make it a white chocolate blueberry bundt cake.

  25. How did you get the center of the cake to hold raspberries and chocolate pieces, I want to do that for decoration purposes because it makes the cake look stunning

    1. I put a pile of frosting in the middle of the cake and stacked the berries and chocolate on top!

  26. 5 stars
    I had good luck with this recipe. I used frozen raspberries with the T of flour. When u do this you will have seeds. I may make my own raspberry pie filling next time and strain out the seeds. I can’t imagine getting any closer to the original cake. Delicious 👏

    1. Hi did you unthaw them, how much did You use, did you purée them can you send the specifics thank you! I DONT like the Nothi g but Bundt owners. My first order with them was a horrible experience. Not once did they reach out to me to apologize. So I want to learn how to copy their cakes thank you

  27. 4 stars
    The cake is delicious, however I used nordic ware Celebration pan, which is non stick and the outside got too dark. How do I avoid that?
    I’m taking one star off due to the color, but I would like to make again and see if it comes out better.

    1. 5 stars
      Hi Madeline, If you are using a dark pan make sure the temp in 25 lower than the recipe states. This should do the trick.

  28. 5 stars
    The first time I made it according to the recipe with exception to dropping the powdered sugar for the frosting to 1 cup. It was delicious!! But the calories were enormous!

    The second time I subbed applesauce for the butter, light sour cream for the sour cream, only 1/2 cup of white chocolate chips and subbed 8 egg whites for the 4 eggs.

    I changed the butter to whole milk Greek yogurt in the frosting, used 8oz neufchatel cheese and 3/4 cup of powder sugar for frosting. Again, it was absolutely fantastic, moist and delicious. I chose to cut it into 12 servings and got the calories to 340 per slice which makes it a possibility for calorie counters. The flavor is just fantastic and I am thrilled with the changes.

    Thanks for the fantastic starting point.

  29. Has anyone ever made this in a bundtlet pan? Do you know how many it will make? I am trying this tonight.

    1. I made this in a medium sized bundtlet pan (6) and it made a total of 8. Could get 10 if you pour them a little bit smaller (mine overflowed a bit).

  30. 5 stars
    I tried this recipe and I love it! I followed some advices from here and the cake was perfect!! Thank you for sharing!

  31. Yummy cake! I used frozen raspberries that I chopped into smaller pieces. Nothing but compliments from all who tried it.

  32. I made this cake for our son in law’s birthday and it turned out wonderful. Tasted just as good as the original NBC and I will definitely make this cake again. I did substitute heavy whipping cream for the water when I made it and I used Lucky Leaf Raspberry Premium Fruit Filling. I added it in 3 layers because I wanted to make sure it wouldn’t sink to the bottom of the pan. I will probably add a little more fruit filling next time. Great recipe. Thanks for sharing it.

  33. 4 stars
    I made this cake for my daughter’s birthday! It stuck to the pan and looked pretty sad! I piled on the frosting and everyone loved the cake! I’m going to make it again using the pie filling instead of the jam and really butter the pan instead using the spray. I want to make it look as good as it tastes!

  34. 5 stars
    My husband’s favorite cake is the white chocolate raspberry Nothing Bundt Cake, but since we don’t live by one of their bakeries I tried this recipe and it was PERFECT!!! He couldn’t even tell the difference. It was moist and delicious! I added some extra powdered sugar to the frosting because mine seemed a bit too runny, but it tasted fantastic!

  35. I’ve made this twice and both times the outside browned too fast but the inside was still raw. Do you recommend I drop the oven temp to 330 or 325?

    1. Yes, it is possible that your oven runs a little hotter and would need to be turned down. You can also wrap the entire bundt pan and top in tin foil to even out the cooking.

      1. My outside was too dark as well. the inside was baked perfectly- I use the nordic ware cake tester to be sure before taking it out of the oven. I am going to try wrapping the pan in foil next time

  36. Gotta try this!

    I’m comparing recipes, others say 1/4 cup of softened butter for the frosting. That seems low. What would be the difference in texture of the two? Obviously, less buttery flavor, but I’m wondering about texture.

    Also, do you foresee any issues with using 1/2 cup of whole milk instead of water? Or substituting greek yogurt for sour cream (we use it as sour cream in NON-baking all the time)?

    1. We stand by our frosting recipe 1000%! I think it tastes exactly like the real thing and the texture is thick enough to stand up on the cake without drooping down. I think your substitutes would work great!!

  37. 5 stars
    Hi so I’ve made this several times it’s so good! Thank you for this recipe. I wanted to know can I use the same recipe to do a 3 layer 6” cake ?

    1. I haven’t tried making this as a layer cake, so I’m not sure! Let me know how it goes if you try it!

  38. While baking, the cake rose over the edge of the bundt pan (nice and tall), but once I took,it out of the oven, it fell to about half the height… What went wrong here ?
    Thanks in advance for any helpful hints…
    hlwebs@.com

    1. It usually does fall after cooking. This is a very dense cake and so as it cools it will drop down a bit. Hope this helps!

  39. 5 stars
    This White Chocolate Rasberry Bundt cake is better than the original. My daughter who is a huge fan f the original could not believe this was made at home. Thanks for saving me time and money. And for the good ratings from family and friends.

  40. 4 stars
    I just made this cake and I wanted to make some comments on my experience. First, I would like to say the cake is quite good. However, the next time I make it I will decrease the white chocolate chips to 1/2 cup. I will increase the raspberries to roughly 1 heaping cup of frozen berries, dusting them with 1 T. flour. Grease or spray the bundt pan REALLY well. Parts of my cake stuck to the pan. Also, because the cake was so sweet, I did not frost it. We loved the tartness of the berries with the vanilla flavor of the cake. Happy baking!

    1. My daughter made this cake it was almost completely cooled but not quite she was beating on the bunt pan trying to get it out I told her to place the pan on the plate and wrap it we put it in the frig over night the next morning I unwrapped it it had released from the pan beautifully I frosted and rewrapped it and put back in frig it was great that night will definitely make this cake again thank for the recipe

    1. Yes, the cake needs to cool completely before you wrap it. Putting it in the freezer helps the raspberry filling to set up and makes it much easier to frost.

      1. There are lots of different way people have tried it! If you do dust the flour over, then don’t mash them.

  41. 5 stars
    This recipe worked out great for me. The batter was the perfect amount for one 6in round cake and 12 cupcakes. I baked the cupcakes at 350 for about 20min and the cake took around 45 min. The cake started to brown while still raw inside so I topped with foil and continued baking while checking with a toothpick every 5 min. Made my own pie filling by cooking frozen raspberries in a pan with lemon juice, sugar, and cornstarch until thick. Everyone loved it! I think the NBC is more moist but that was my fault since I didn’t use a Bundt pan or freeze over night. I’ll have to try that next time! Thanks for the recipe.

    1. Hi, I wanna follow your recipe for the homemade pie filling, do you mind giving me an idea about the amounts. How much cornstarch and lemon juice should i add?

  42. 5 stars
    Fantastic!! We tried this recipe because we tasted the original “Nothing Bundt Cake” at a wedding and loved it. I can’t tell a difference between the two!

    1. Hello,

      Can the cake be frozen longer than a day? I am going to bring it to a pot for work in the middle of the week. I would like to make it on a Sunday for the pot luck on a Wednesday. Will it hold in the freezer for that long?

    1. The knife test is when you think a cake is done, so you insert a knife into the middle of the cake, then pull it out. If the knife comes out clean, the cake is most likely done. If it comes out with batter or wet cake particles on it, the cake is not quite done yet.

  43. Cake is baking in oven now! I made the chocolate cake and everyone loved it. I used raspberry pie filling sparingly so it wouldnt sink. I think when I make the frosting, I will add raspberry pie filling to it also. Hope it turns out!

  44. 5 stars
    Thank you so much for this recipe! The only modification I made was using cheesecake pudding mix instead of the white chocolate pudding mix. This tastes EXACTLY like the Nothing Bundt Cake recipe. Your instructions/directions are very clear and measurements are spot on! I used half of each ingredient because I have a smaller bundt pan–worked and tasted perfectly! This is my first recipe from your website and I will be sure to try more. Thank you again! 🙂

  45. 5 stars
    Absolutely delicious. I followed the recipe exactly as it was. For the raspberry filling I recommend using Solo pastry and pie filling. I use this for making kringles since it does not explode like preserves can. Thanks for sharing this recipe.

    1. We haven’t tried making them into cupcakes, so I’m not sure! But let us know how it turns out if you do try it!

      1. I’ve made this recipe as cupcakes to resemble the Bundtinis and they were amazing ! I followed the recipe and swirled the raspberry jam into each cupcake liner after filling it with the batter. The only difference is the cook time is significantly less. I’d say for a metal 12 cupcake pan, I only had it in the oven for 10-15 minutes each batch. You’ll have to keep an eye on them when baking to get the perfect time down !

  46. 5 stars
    Ok full disclosure this was the best cake I’ve ever made. A total hit. Everyone loved it and said it was the best cake they ever had. My tweaks
    I used a long container of fresh raspberries instead of filling. And I smashed them up. I used melted butter instead of oil. I used heavy whipping cream instead of water. I used Ghirardelli white chocolate chips.

  47. 5 stars
    I have made this several times! I work with a lot of skilled bakers and I have received many compliments on this cake. I’ve had a few people say they think it taste better than the real thing which was such a compliment. We are always looking for reasons to have a potluck lunch and I am always asked to make this. It is amazing. I don’t substitute anything. Godiva makes a white choc pudding, I just sift out the milk choc chips and weigh for correct amount. Amazing recipe! Thank you for sharing!

  48. 5 stars
    I used frozen raspberries instead of the canned pie mix. It balanced out the sweetness of the cake. I got so many completments on this recipe! It’s delish!

    1. I can only find sugar free and fat free white chocolate pudding mix. Will that work the same or should I just get vanilla?

      1. I think either way would be fine. There is plenty of sugar in the cake to still make it sweet.

  49. 5 stars
    I have tried both the White chocolate raspberry and lemon cake (nothing bundt cake copycats). They both came out wonderfully! They are so yummy that we can’t even wait for the icing. Thanks for sharing.

    I’m making both (white raspberry and lemon) again right now!

  50. One of my favourites from nothing Bundt cakes is the pecan praline. Do you think I can use the same base cake recipe and add buttered pecans with cinnamon? Would love to know your thoughts.

  51. This is a really good recipe, I’ll definitely be saving it. But it does not taste just like the nothing Bundt cakes. I think there’s might be more of a pound cake.

    1. Store it in the refrigerator if you’ll be eating it within the next few days. It can also be frozen. Thanks for asking!

  52. 3 stars
    The taste is absolutely amazing but I tried the first time in Bundt pan and it did take awhile and kinda got stuck (BUT that may because I use preserves not pie filling)! I tried two cake pans this time. Still some sticking bc of the preserve (which yes you can use taste wise bc it’s AH – MAZING! ). But the cooking was way more even. I think I started checking at 20 min and I think I did total of 30 minutes for 2 cake pans. Just for anyone thinking of trying and having trouble with Bundt.

    1. I had this happen once when I used preserves as well. The pie filling works much better. I’ve never tried it in cake pans before, but that is a great idea!

  53. What do I do to not have the raspberry filling sink to the bottom of the cake as it bakes. The last time I made it, the filling sank to the bottom of the bundt pan and started to burn to the bottom of the cake pan. Not a good look when you turn it upside down out of the pan. How do you keep the raspberry filling suspended in the cake batter while it bakes. Thank you

    1. The trick is to add very small spoonfuls to the cake batter and blend it evenly through the batter. Large clumps of filling will sink. Add the filling in two layers. Half (maybe even a little more than half) of the cake batter should be in the pan before adding the first layer of raspberry filling. Thank you for asking!

        1. Unfortunately, no. The pie filling is the only thing that will give it the right consistency. We have used preserves before and it doesn’t hold up as well.

          1. I had to order raspberry pie filling from Amazon as NO grocery store in my town carries it. Delivered in a couple of days – a bit expensive but so worth it.

          2. Yes, for some reason raspberry filling is hard to find sometimes. I’m glad you found it on Amazon!

    2. Can fresh raspberries be used and how much do you recommend?
      Also I prefer the white chocolate baking bar because it grates easier than chopping the chips- so how much of that should I use
      Thank you!

      1. We don’t use fresh raspberries in this recipe because they introduce too much moisture to the mix. As for the white chocolate, you would still use 1 cup of chopped baking bar. Hope this helps!

      2. 5 stars
        I have made these 2x in the past week. Made exactly as written, however, instead of the pie filling, I used frozen raspberries that thawed a bit, smashed them up, and added the flour before distributing it to the batter. I also baked them in a pan that has 20 mini openings. I baked them for 15 minutes and they came out perfect. The icing was also a great consistency (used 3 cups of 10x) and not too sweet. I added some fresh fruit to the center of each mini Bundt making the presentation was as wonderful as the taste.

    3. Hi. Could I leave out the raspberry pie filling if I want to make plain white cake? Would I alter anything? :).

      Thanks!

  54. I made this cake and was really good. I was wondering if you can also use this same receipe using 8 inch cake pans?

    1. I haven’t tried it in 8-inch cake pans, but I don’t see why it wouldn’t work! Let us know how it turns out if you do try it!

  55. 4 stars
    I love love the real Nothing Bundt Cakes! This recipe was really good but…. The cake was moist but to be honest wasn’t nearly as good as the real thing. Something is missing. My family loved this cake but they’ve never had the “real” thing to compare it to.

    1. Its hard to exactly nail the recipes from our favorite places! Sometimes I think it tastes better at the restaurant simply because I didn’t have to make it, or clean up after! However, we are always trying to improve our recipes, so we will revisit this one to see if we can get it a little closer!

        1. It should be the same temperature, just for a shorter time. Start with 15-20 minutes and then keep checking on them til they are done!

    2. Did you do the last part of step 5 — wrapping & putting in freezer overnight? When I made it, the texture was spot-on, and I think that was a good step in the process.

  56. 5 stars
    This cake was delicious. The store didn’t have raspberry so we tried blueberry and it was a hit at the birthday party!

  57. ive made this about 4 times always comes out good and everyone loves it, I had the problem with rasp jam or filling ive used both sinking and making cake hard to come out of pan. The last one I made I used about 1/2 cup raspberry pie filling it did wonderful. making another today for a meeting tomorrow. After its cooled and frosted I leave it in the fridge.

  58. 2 stars
    I’m an experienced baker, and followed the directions carefully. The only change I made was cutting back the raspberry filling to 1/4th cup since that’s all I had available. That should have been an advantage, however. But unfortunately, the cake browned early and formed a thick crust even though I watched it closely, and removed it as soon as the toothpick came out clean. When I tried to run a knife around the edge before removing it from the pan, it was sticking badly. Turns out, the filling and chips fell to the bottom and formed a hardened and gooey crust, even though I made sure to divide the batter evenly from the raspberry filling. Of course the cake broke while flipping it onto a plate. In my opinion, the batter is simply too rich and heavy, and the recipe needs some major tweaking. Made this as a special cake for my niece, but no amount of frosting could possibly redeem it!

    1. I’m so sorry this recipe didn’t work for you! It is hard to know what went wrong since factors like altitude, different brands of ingredients, and different ovens make a huge difference. We test all our recipes ourselves, but it’s hard to know what can happen in other kitchens! We hope you’ll give our recipes another chance!

  59. 5 stars
    Trying this cake tonight and half way through the baking I realized I was supposed to chop the chocolate chips up smaller. Hopefully it still turns out ok.

  60. I have a problem with the raspberry filling or jam sinking to the bottom of the pan (which is actually the top of the cake) and becoming a major mess. I’m not able to frost or serve it. Help! Do you have any suggestions?

    1. Hi Amie- I am so sorry that this didn’t work out for you! Since we have been getting so many “fails” with this recipe I re-made it today to see if I could get it to work better. I used raspberry pie filling and only 1/2 cup. I reduced the amount of chocolate chips, and reduced the water by 1/4 cup. I also used regular sour cream (not low fat). I also used a non-stick bundt pan. I don’t know if that makes a difference but it turned out great. I will make adjustments to the recipe above and hopefully we will get more people having success with this recipe!

      1. your recipe calls for 1/2 cup raspberry preserves not filling-which one should be used? also what size cake mix ?

        1. We just used a standard cake mix (15.25 oz), we also have the most success using pie filling in this recipe but others have had success using preserves. You can probably use either one. Just make sure it is swirled in well so it doesn’t sink to the bottom. Hope this helps!

  61. 5 stars
    I made this cake and got SO many compliments on it!!! Thanks so much for sharing !!! Wish i could post my the pic of my cake on here 😛

  62. 5 stars
    Yum!! I used Ghiradelli chips and pudding mix and seedless raspberry jam. I also decorated with white chocolate chips and fresh raspberries. So good – and doesn’t taste like it’s made from a box cake mix at all. Will definitely make again. Thanks!

    1. Yay! So glad to hear you had success with this recipe. Thank you for sharing how you did it. We are trying to figure out why it doesn’t work for some people. It’s a mystery!

  63. 5 stars
    I have not yet made this cake I will be making 2 of them tonight. I had a couple of questions. I still have 5 stars just cause I’m so excited I found this recipe! First, Does it matter if you use salted or unsalted butter? I seen abit of confusion it’s the instant pudding mix right. I don’t make it before hand. Thanks again for this recipe I will try and post again on how it came out 🙂

    1. I hope the cake turned out well! You are right – it is just the pudding mix! And as far as the butter, for this recipe it won’t have too much of an effect. Can’t wait to hear how it turns out!

  64. Hi!

    Do you think this would work well in mini bundt pans? I have a pampered chef one that is about the size of bundtlets at NBC. Thanks!

    1. We haven’t tried it that way but I don’t see why not. Just keep an eye on them while baking. Hope this helps!

  65. 4 stars
    The taste is great but I don’t think it tastes like nothing Bund t cakes recipe…I used raspberry preserves mixed with raspberry jam…also I had to bake an extra 20 minutes…I made the frosting2 ways…I made it as the recipe called and I also made it by adding raspberry jam to the frosting….I liked my addition better😊…but really it costs almost as much to make this …and not much savings from the store bought cake

  66. 3 stars
    I cooked 75 min in an electric oven and it still ended up undercooked. I also used raspberry jam and it didn’t have a discernable raspberry flavor. I will try again because I feel this has a lot of potential. 85 min next time and raspberry filling!

    1. We are trying to test and figure out this recipe better– some have great results while others have struggled. What kind of bundt pan did you use?

  67. I just made this recipe and it was a near complete failure:
    Burned on the outside (cooked for 55 minutes) and a little mushy on the inside.
    I used a steel bundt pan with a non-stick coating.

    Nothing Bundt Cake always has the perfect texture all throughout.

    1. Oh no! I am so sorry! We are trying to figure out why this recipe works great for some and terribly for others. We will post updates to this recipe as we find solutions.

  68. This is amazing! I plan to make a gluten free version this weekend. Quick question – for the white chocolate pudding – do you add just the mix or do you make the pudding and then add the 5oz of it? Thank you!

    1. You just add the mix– no need to prepare it first. Hope this helps! Let us know how the GF version comes out. We have a lot of GF people in the family 🙂

  69. I made this for Father’s Day and, unfortunately, it did not turn out well. Followed all instructions to a tee but not sure what I did wrong. Had to let it cook much longer because it was not done. It turned out very heavy.

    1. Oh noooo! This seems to be such a fickle recipe for many who have tried it. Hopefully it was still good enough to serve? I can’t figure out why it turns out well for some and not for others. 🙁 So sorry!

  70. I tried Nothing Bundt Cake while I was visiting Texas, but now I’m back in Brisbane and I wanna make this cake for a friends birthday. But I can’t find pudding mixes here or pie filling. Is there something else I can use instead? If I also want to make the chocolate version can I use vanilla pudding mix but add extra coco powder?

    1. Raspberry preserves or jam also work just fine, just make sure they are VERY well drained. You want the raspberry portion to be thick. As for the pudding mixes.. I’m not sure what to suggest. I found a recipe online to make instant pudding here: https://www.friendshipbreadkitchen.com/vanilla-instant-pudding/
      You will just want to weigh the finished mixture to make sure you get the right amount. Hope this helps!

  71. Tried the Raspberry White Chocolate – the center was mush! It baked for 50 minutes and I cooled in the pan for 20 minutes. The outside was perfect and delicious! I used raspberry jam. Don’t know what went wrong. I will try again with another flavor.

    1. It’s so weird that this recipe is so hit or miss for so many people. We are trying to get to the bottom of it. Sorry it didn’t work out for you!

    1. We haven’t tried that before but I am sure it would be a fine substitute. If you try it, let us know how it turns out!

  72. 4 stars
    Love the idea of this recipe but like many others I had difficulty even following it to a T. I thought it would come out perfectly because I have a nice quality aluminum Fat Daddio’s bundt pan, but at 45-50 minutes it was browned on the outside but like pudding on the inside. I left it in for another 20-30 minutes and it was “done” but the edges were very dark. Tasted good but it was not that soft pillowy texture like Nothing Bundt. I am sad the recipe instructions are not one-fits-all when it comes to the pan types, it’s hard to know what adjustments to make before you try it! Thanks anyway.

    1. So sorry this didn’t work out for you. We are still trying to troubleshoot this recipe so we can get a more “one-size-fits-all” result. We will keep working on it and add updates as we find them. Thanks for your patience!

    1. Of course! You can do it for cupcakes of a regular cake pan, you would just need to reduce the time. Check them after 15 minutes and see how they are setting up and check every few minutes. Hope this helps!

    1. Yes, you can probably use a tube pan without any issues. The cooking times should be close to the same. I would check it after 30 minutes anyway though, just to be sure. Hope this helps!

      1. I just made this cake today in a 10″ tube pan, and it turned out beautifully. I did use butter to grease the pan, and I floured the pan. I cooked it for 45 minutes, tested it, and took it out. It was perfect.

        Question: Any tips on freezing leftover frosted cake? I would think with the high fat content from both the butter, cream cheese, and sour cream that this cake should freeze and thaw very well.

        1. When I freeze cake I typically cover it in several layers of plastic wrap and then tin foil. Or if you have a large airtight container that works too! It should freeze and thaw really well.

          1. 4 stars
            I froze the cake for a couple hours on a sheet pan then wrapped in plastic and then foil.
            It keeps the icing from sticking to the plastic wrap.

  73. I did this recipe a couple of years ago for my stepson and daughter in law’s wedding shower I threw them, and it was awesome! My husband and I adapted this cake this time around with strawberry pie filling and fresh strawberries this past weekend for an event at church. It was his first cake ever to bake (I directed), and he won best cake baked by a man at our cake off fellowship! It was very well received!

    1. Wow! What a compliment! And congrats on the big win!!! Great idea using strawberry filling.. YUM!!!

  74. 5 stars
    Holy cow this was AMAZING!!!! I’m a huge NBC fan and was skeptical but WOW! Pretty spot on! I made it for Christmas dessert and everyone freaked over it!

  75. 5 stars
    Hi, no one has mentioned yet, but the only box cake mix sizes I could find in my grocery store is 15.25 and 16.5, there were none 18.25. Wondering what adjustments you would make for this size or if none, how might the outcome be affected? Also, wondering how it would turn out using fewer eggs?

    1. You would probably be fine using one of those other sizes.. maybe just add a little extra flour if you feel like it needs it. If you added fewer eggs, it probably wouldn’t rise as much. Probably won’t affect the taste too much. Hope this helps!

  76. 5 stars
    Made these cakes today for tomorrow dessert . Made them mini bundtinis. (about the size of a regular cupcake). Made a mixture of 1 cup of Crisco, 1 cup of flour and 1/2 cup of oil in my mixer. It keeps up to 5 weeks in fridge. Used a pastry brush to spread and worked perfectly… Judging from the sampling Ive been doing, they are delicious ! Can’t wait to serve them . Thank you for the recipe.

    1. Thank you for the comment! So glad you have enjoyed this recipe 😀 How long did you bake them to make your buntinis?

    2. Question is on the cake batter, do you use the extra on the box too? Or just the batter mix? I have some recipes that calls for the extras. Could you please tell me this recipe if you just use the batter only or batter and mixes too.

      Thank you

  77. 3 stars
    This turned out really well but it was a little too much white chocolate for me. I think next time I would cut back on the amount of white chocolate chips or the pudding. It was a little overpowering.

  78. I was wondering if I could make this in a regular 9-inch cake pan instead of an actual bundt pan?

    1. Yes, you can definitely give it a try! You will just have to adjust baking times– I would recommend using the baking times used on the back of the cake mix box to begin with. Hope this helps!

  79. Did we ever find out why some people’s came out soggy? I am making mine tonight and will let you know how it goes… I have an Instagram page @kookingbykacey I will post the results on there! Thank you!!

        1. We like to use Pillsbury 18.25 oz but really any brand will work as long as you get close to the right size of cake mix.

  80. I made this, followed the recipe exactly, and it came out a soupy mess on the inside. Of course it LOOKED done on the outside, so I let it cool 20 minutes, then went to remove it, and realized it was soup inside. What went wrong? My oven is the right temp.

    1. What kind of bundt pan did you use? We are finding that others have had this same problem and we can’t figure out WHY.. we are trying to figure out what kind of bundt pans people are using as that may be the problem. ?

      1. Mine did this as well! So disappointing. I was making this in a time crunch for an important event and now I have to resort to store bought baked goods.

        1. I am so sorry! What kind of bakeware did you use? We are trying to figure out why it works for some and not for others.

  81. Do you make the instant pudding or just dump the package in with the cake mix? I have never made instant pudding before… Also, how long should I cook in the medium bundt pans? One size bigger than mini bundt. Can’t wait to make these!

    1. You just dump the package in, NOT prepared. I don’t know how long to do a medium one… I would say check if after 15 minutes and then every few minutes after that to get a good idea of a time amount.

    1. 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!

        1. Hi Lindy, this is Echo. This has been a tough recipe for some reason. We’ve made adjustments here and there. The recipe was created in a low altitude kitchen and it works well every time with pie filling. It’s been more of a struggle in higher altitudes and we’ve found that a raspberry pastry or freeze-dried raspberries works better for the raspberry flavoring in the cake.

  82. 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.

    1. 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?

  83. HI,

    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!

  84. 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!!!

  85. 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.

    1. 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!

      1. 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.

        Anissa

    1. 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.

  86. 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?

    1. 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!

      1. That will change the consistency of the cake so I wouldn’t recommend it! You can use another fruit pie filling if that’s easier to find!

  87. 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!

  88. 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.

    1. 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.

    1. 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.

  89. 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.

    1. 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!

  90. 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.

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

  91. 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???

    1. 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!

        1. You probably could but we haven’t made it that way before so we can’t say for sure. My best guess is to reduce the time and to jut keep checking on it to make sure it doesn’t get overcooked and/or overflow. Hope this helps!

      1. I had a similar issue this past weekend. I have an aluminum bundt cake pan and the core part was undercooked and started to collapse causing the cake to skink in from the core out….the outside was overcooked. I had to stick it in the oven overall 3 times…..each time the stick came out clean, I left in to cool 20 minutes before removing it AND it didn’t start to sink until maybe 20 to 30 minutes later. The weirdest thing.

        1. We are still trying to figure out why this recipe works so well for some and not so well for others. That is so weird. We will keep revisiting this one until we have a better success rate! Sorry it didn’t work out for you!

  92. 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?

  93. 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.

  94. 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?

    1. 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.

      1. 5 stars
        Im not quite sure where everyone went wrong but I made this and it came out perfect. Did for 45 minutes, needed 5 more, then 3 more. I wrapped it up and put it in the freezer overnight. So so good. Will be making again!

    2. We had the same problem. Like dough. It would climb up the beaters. And it looks over cooked. Waiting to see how it taste….

  95. 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.

    1. 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!

  96. 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!!

  97. 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

    1. 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!

    1. 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)

  98. 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!

    1. 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!

  99. 5 stars
    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.

  100. 5 stars
    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.

  101. 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?

  102. 5 stars
    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

  103. 5 stars
    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

  104. 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!!

  105. 5 stars
    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!

  106. 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.

  107. 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?

    1. 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

  108. 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

    1. 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 🙂

    1. 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!

    1. 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.

  109. 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?

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

  110. 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.

      1. Hey! Did you try the layered/sheet pan approach? How did it turn out? I’m thinking of making this for a friend’s birthday this weekend. I already made the bundt version and it turned out great! Just don’t know how it would turn out in a sheet pan and layered.

        Any advice would be appreciated!

  111. 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.

    1. 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

  112. 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.

  113. 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.

  114. 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!

  115. 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

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

  116. 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?

  117. 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.

    1. 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

      1. 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

        1. 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.

          1. 2 stars
            I made this cake tonight and had the same issues. I followed the recipe exactly. I used the Wilton cake spray. I baked the cake for 55 minutes on 350. It started to look as if it was burning so I took it out. I let it sit for 20 minutes and flipped it on to a pan. The top of the was still a little raw, stuck to the pan and was slightly burnt. I have a quality Bundt pan, too. I used the Solo filling. I don’t live in a high altitude – I live in the Midwest. Really bummed this didn’t work out.

      1. 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

  118. 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…

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

  120. 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!!

  121. 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

    1. 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!

  122. 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?

  123. 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.

    1. 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!

      1. 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.

        1. 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:

    1. 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…

  124. 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!!

  125. 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)

      1. 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.

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

  127. 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.

    1. 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!

      1. 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!!

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

  129. 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!!

    1. 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!

    2. 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?

      1. 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?

      2. I also had to bake at least an hour and 20 min. I used a DH cake mix, and 1 1/2pkg. of instant pudding (small pkg) to make the “5-ish” oz it called for. It looks pretty moist, but I’m hoping that after sitting awhile it will firm up. But it smells so good! Can’t wait to taste.

    3. 5 stars
      Strawberry banana…. interesting! We love these cakes! White chocolate and chocolate chocolate are my favorite. Family also loves lemon. Anyone tried an orange flavored cake?

  130. 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.

    1. 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.

  131. 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!

  132. 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.

    1. 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.

  133. 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.

    1. 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!

      1. 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!

        1. 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.

        2. Made this today, as I’m going to let my daughters baking club make it.

          Something is off. I followed everything exact and the cake was way to moist. So much so that I’ll have to throw it out.

          I’ll remake tomorrow, removing the chips, and using at most a qtr cup of jam. I think adding the sour cream, choclate chips and jam is simply to many “wet” ingredients for the cake mix to handle.

          I usually make everything from scratch and hoped this would be easier.

          1. Hi Julie- I am so sorry this didn’t work out for you! We are currently trying to figure out why so many are having issues with this cake. We are going to start experimenting and see if we can get it to be more consistent!

  134. 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!!

      1. 5 stars
        I sometimes love my ‘sticky cakes’ because then I have an excuse to make Cake Balls:)

        Can’t wait to try this recipe.

        1. 2 stars
          This was way too sweet for me and my family. I don’t think the white chocolate chips were necessary, or not as many. Also I used jam and it really messed with my consistency. Would probably half those if I make this recipe again. Too sweet for us and I love nothing Bundt Cake.

    1. 15 oz of white chocolate pudding… mix? Or make the pudding mix with 2 cups of milk or just the dry pudding mix?

  135. 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.

    1. We did a side by side comparison with the cake from the Nothing Bundt Cake store. My family liked this recipe better. The cake was moister and they loved this icing. Glad I found this recipe.

      1. Ann, you made my day! 😀 Thank you so much for sharing your experience! We are so happy your family liked this cake as much as we do 🙂

        1. I used a 10inch and it’s taking a lot longer than the 50 mins. It’s still in the oven as we speak, I’m wondering if my pan was too small. Not a good day to try it for my husband’s birthday 😬

      1. 5 stars
        The cake was really good. The first time I made it I thought it called for 15 ounces of pudding . I later realized it called for 1 pudding mix that is the 5 ounce size and it turned out great.

        1. Sorry for that confusion! It is 5 oz but I am glad to know if you used 15 oz. it still turns out! Thanks for the 5-starts (btw I fixed it on the recipe so it is more clear– thanks for the heads-up)

        2. not sure where to leave this, but I can not find the Comstock raspberry filling. Do they not make it anymore?

      1. Of course! You will just want to find GF cake mixes. They can be pricy but most are decent tasting. Hope this helps!

        1. The cost of the smallest cake at nothing bundt cakes is $4.75 as of April of 2019. I started buying them in 2013 and the cost then was $4 for the smallest cake. Where did you get the price tag of $25 ?

          1. The price tag of $25 is for a large family-style cake. The cake pictured is not one of the bundtlets, it serves 20-30 people. Hope this clears up the confusion!

          2. 5 stars
            I make this cake all the time and get rave reviews!! They even say it tastes better than nothing Binet cakes!