raspberry bundt with lemon frosting

ingredients

cake

• 1 box white cake mix
• 1 small box instant vanilla pudding mix
• 1 cup sour cream
• ½ cup salted butter, melted
• ½ cup water
• 4 large eggs
• ½ cup white chocolate chips
• ¾ cup crushed freeze-dried raspberries

raspberry filling

• ¾ cup fresh or frozen raspberries
• ¼ cup sugar
• ½ tablespoon lemon juice
• ½ tablespoon cornstarch mixed with ½ tablespoon water

lemon cream cheese frosting

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla
• 3–4 cups powdered sugar

directions

1. 1 make the raspberry filling: add raspberries, sugar, and lemon juice to a saucepan.
2. 2 cook over medium heat until berries soften and release their juices, about 5–7 minutes.
3. 3 stir in the cornstarch slurry and cook 1–2 minutes more until thickened.
4. 4 strain to remove seeds if you want a smooth texture.
5. 5 cool completely before swirling into the cake batter.
6. 6 preheat oven to 350°F.
7. 7 mix all cake ingredients on low for 30 seconds, then medium for 2 minutes, mixing in the freeze-dried raspberries during the last 10 seconds.
8. 8 fold in the white chocolate chips.
9. 9 pour ½ of the batter into a greased bundt pan. carefully spoon the cooled raspberry filling around the middle of the cake, then take a knife and swirl it in, keeping it away from the edges of the pan. pour the remaining batter on top and repeat with the filling, swirling as shown in the video.
10. 10 bake at 350°F for 45–50 minutes, or until a skewer comes out clean. let the cake sit for 5 minutes, then run a knife or flat spatula around the edges before turning it onto a wire rack.
11. 11 cool the cake completely before frosting.
12. 12 mix the frosting ingredients, beating for at least 3–5 minutes.
13. 13 pipe the frosting using a ziplock bag or a disposable piping bag with the tip cut off.