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.