white chocolate raspberry bundt cake

ingredients

• Cake:
• 1 box (13.25 oz) white cake mix
• 1 small box (3.4 oz) instant white chocolate or vanilla pudding mix
• 1 cup sour cream
• ½ cup salted butter, melted
• ½ cup water
• 4 large eggs
• 1 cup white chocolate chips
• Raspberry Filling:
• 1 ½ cups fresh or frozen raspberries
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water
• Frosting:
• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 tsp vanilla
• 2–3 cups powdered sugar (you want it pretty thick!)

directions

1. 1 Raspberry Filling:
2. 2 Add raspberries, sugar, and lemon juice to a saucepan.
3. 3 Cook over medium heat 5–7 minutes until juicy.
4. 4 Stir in cornstarch slurry; cook 1–2 minutes until thickened.
5. 5 Strain if you want a smooth filling.
6. 6 Cool completely.
7. 7 Cake:
8. 8 Preheat oven to 350°F.
9. 9 Mix cake mix, pudding mix, sour cream, melted butter, water, and eggs: 30 seconds on low, 2 minutes on medium
10. 10 Stir in white chocolate chips.
11. 11 Pour half the batter into a greased bundt pan.
12. 12 Spoon cooled raspberry filling around the center (avoid the edges!). Swirl gently.
13. 13 Add remaining batter on top and repeat.
14. 14 Bake 40–45 minutes or until a skewer comes out clean.
15. 15 Cool 5 minutes → loosen edges → flip onto wire rack.
16. 16 Cool fully before frosting.
17. 17 Frosting:
18. 18 Beat all frosting ingredients 3–5 minutes until smooth and thick.
19. 19 Pipe over cooled cake.