Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat

4.81 from 191 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 Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Nothing Bundt Cake, White Chocolate Raspberry Cake

Servings:

Calories: 591kcal

Author: Erica Walker

Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray. Set aside.
Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Fold in white chocolate chips.
Fill the prepared pan with half of the batter.
Spoon ¼ cup raspberry preserves in 5 or 6 small spoonfuls over the 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.
Bake for 45-50 minutes. Remove from oven. Let cool for 10 minutes.
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.

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.
Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
Squeeze frosting out of the bag onto the cake in strips, as pictured.