This morning I had the pleasure of being on Good Things Utah for my 5th live TV segment. You can watch the segment here. Never in a million years did I think I would be living out my dream of being able took on live TV. The first time I went on the show, I made my Chocolate Cookie Butter Crack Cake and I remember being so dang nervous. Since then I honestly don’t get nervous anymore! I actually have a blast every time. The hosts are always so friendly and help everything run so smoothly!
Today on the show I made my White Chocolate Raspberry Bundt Cake. Now if you know me, you know I am usually opposed to using cake mixes in my desserts but I’ve recently learned that you can doctor up a cake mix to make it taste like it was made entirely from scratch and that’s exactly how this cake tastes, like it was 100% made from scratch. The secret to making it taste like it was made from scratch is by adding sour cream and a box of instant pudding mix to the cake mix (along with some other ingredients). The sour cream and the pudding mix make this cake super moist and also the addition of the pudding mix adds extra flavor to the cake as well. This is a perfect last minute dessert that requires minimal effort and would be awesome for Christmas Eve or Christmas Dinner.
Tips & Tricks:
- Make sure and thoroughly spray your bundt pan with cooking spray. The last thing that you want is for your cake to stick to the bottom of the pan!
- You can use either vanilla, french vanilla, white chocolate or cheesecake flavored pudding mix for this cake. It only changes the flavor slightly but sometimes it’s fun to mix it up a little.
- I prefer using freezer jam for the glaze, if you are unable to find freezer jam, regular jam will work fine.
White Chocolate Raspberry Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 12 1x
Description
A white chocolate raspberry bundt cake made by doctoring up a store bought cake mix. No one will ever know you used a cake mix! This cake is moist, full of raspberry flavor and so easy to throw together!
Ingredients
For the cake:
- 1 box white cake mix (any brand but I prefer Pilsbury or Duncan Hines)
- 1 small box instant pudding (vanilla, white chocolate or cheesecake flavor)
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 eggs (room temp)
- 1 cup sour cream (room temp)
- 2 tsp almond extract
- 1 cup white chocolate chips
- 1 1/2 cups frozen raspberries
For the glaze:
- 1 cup powdered sugar
- 1 tsp almond extract
- 1/4 cup raspberry jam
- 1 tbsp milk
- 1 tbsp melted butter
- 1/8 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine cake mix, white chocolate chips and pudding mix and stir to combine.
- In a separate medium sized bowl whisk together oil, water, eggs and almond extract. Whisk until combined.
- Pour the liquid ingredients into the dry ingredient mixture and stir until completely combined.
- Fold in frozen raspberries very carefully, being carefully not to turn your batter pink.
- Spray a bundt pan very heavily with cooking spray.
- Pour the batter into the bundt pan and bake for 50-60 minutes or until a toothpick entered in the center comes out with a few moist crumbs on it or clean.
- Let cool in the pan for 5 minutes and then invert the cake onto a wire wrack to cool completely.
- Meanwhile make the glaze.
- In a medium sized bowl stir all glaze ingredients until smooth and powdered sugar is fully mixed in.
- Once the cake is completely cool, slowly pour the raspberry glaze all over the top.
- Let the glaze set for 30 minutes and then serve.
- Store leftovers in an airtight container.
Keywords: White Chocolate Raspberry Cake, White Chocolate Raspberry Bundt Cake, Easy Bundt Cake, Raspberry Cake, White Chocolate Cake, Bundt Cake, Easy Bundt Cake
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