White Chocolate Raspberry Bundt Cake

 Oh my, do I ever have a treat for you today!  Have you ever tried Nothing Bundt Cake's White Chocolate Raspberry cake?  It is my favorite flavor!  Last year my bloggy buddy, Jenna, from The Painted Apron made a version,  and I have been dreaming about it ever since.  You can see Jenna's cake here.  Jenna is such a great cook and a wonderful artist.  I actually made the cake for our ladies luncheon that we have every month, and it was a hit. 

 Here's the cake ready to bake in my pretty NordicWare Heart Bundt pan.  

 Look at the inside of the cake...heaven, I tell you! 

Yield: 1 large bundtAuthor: Kitty, inspired by Jenna

White Chocolate Raspberry Bundt Cake

This cake is so heavenly if you love raspberries!

ingredients:

• 1 pkg. white cake mix
• 1  pkg. (4-serving size) instant white chocolate pudding (Hershey makes one) or instant vanilla pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. white chocolate chips chopped into smaller pieces (I chopped mine in the food processor after freezing them for a bit)
• 1 c. raspberry pie filling, pastry filling,  or even raspberry jam
• 4 ounces cream cheese,  softened
• 1/4 c. butter, softened
• 2 and 1/2 cups powdered sugar
• 1t. vanilla

instructions:

1. Grease and flour a bundt pan (I like to use Baker's Joy to get in all the crevices),  and preheat your oven to 350 degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
2. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in small, separated spoonfuls over the batter, and swirl.
3. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the swirling process.
4. Cook in oven at 350 degrees for 45-50 mins, or until a knife inserted comes out clean. 
5. Remove from oven. Let cool for 20 mins. Remove from pan, and let cool on a cooling rack. This will take awhile to completely cool.
6. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar,  starting with 2 cups,  then add the other 1/2 cup,  until it is thick. 
7. Frost the cake (See note).

NOTES:

To get the ribbon effect of the frosting, use a piping bag OR fill a gallon food safe bag with the cream cheese frosting, and twist the top.  Cut a corner off of the bag, and squeeze the icing onto the cake.

What to do with the extra pie filling?  You can make a half recipe of  these Raspberry Crumble Bars. 

Created using The Recipes Generator

 My bloggy buddy, Lauren, at My Wonderfully Made Blog recently made the cutest chenille  Valentine decorations, and Cissy and I made them from Lauren's inspiration.  They were such fun to make.  You can check out Lauren's darling ones and her valentine tree by checking  here.

My version is here.  Cissy gathered the tulle with needle and thread and she fashioned the hearts to surprise me out of some of the bump chenille.  

Thank you for your visit!  xo

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