White Chocolate Raspberry Bundt Cake
Cook Time: – check your cake at 40 minutes Source: favfamilyrecipes.com
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
16 ounces cream cheese softened
½ cup butter softened
3-4 cup powdered sugar
2 teaspoons vanilla
DIRECTIONS
White Chocolate Rasberry Cake
Heat oven to 350 degrees F. Grease a standard Bundt pan with cooking spray (use shortening and dust well with flour - tends to stick). 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 (cook at least 55 min). 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.
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.
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.
