Your Homebased Mom

Leigh Anne Wilkes

  • Home
  • About
    • Contact
  • Blog
    • Recipe Index
    • Crock Pot
    • Meal Plans
    • Party Ideas
    • Travel
    • Fashion
  • Recipe Index
  • My Cookbook
Recipes » Desserts (pies, cakes etc.) » White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

This post may contain affiliate links. Please see disclosure policy here.

May 21, 2012 By Leigh Anne13 Comments

Jump to Recipe
20.9Kshares
  • Pinterest20.8K
  • Facebook45

White Chocolate and Raspberry Bundt Cake

I love bite size  food.  The main reason I like it is that it gives you the opportunity to try more than one thing.  You don’t have to choose just one piece of pie or cake,  you can taste a little bit of everything because each one is only a bite.

For the bridal shower I recently hosted I decided to do a selection of mini bundt cakes.  We did three flavors.  Orange Poppyseed, Chocolate and today’s recipe for White Chocolate Raspberry which was definitely my favorite.  A selection of mini bundt cakes is definitely more fun than just one big bundt cake.

White chocolate and raspberry is one of my favorite flavor combinations.

White Chocolate and Raspberry Bundt Cake

The flavor of this cake was great.  The addition of pudding mix, applesauce and raspberries to the cake batter makes for a very moist cake.

You also add in melted white chocolate into the batter to give it even more amazing flavor.

A nice little dollop of cream cheese frosting goes on top along with a fresh raspberry and a sprinkle of powdered sugar and you’ve got heaven.  Literally, heaven!  Not only are they delicious but they are so pretty.

The recipe has you freeze the cakes after you have baked them for several days.  I didn’t do this and in fact I forgot to put them into the freezer until just a few hours before the party.  They still tasted amazing.  Not really sure what the freezing for several days is suppose to do because they tasted just delightful with only a few hours of freezing.

The original recipe called for it to be done as one cake in a regular size bundt pan but I used my mini’s instead.  You are layering your cake batter so it is a little tricky to figure out the amounts with the mini bundt pans but don’t stress too much – it will still taste amazing.

Recipe slightly adapted from All Things Thrifty.

Print
0 from 0 votes

White Chocolate Raspberry Bundt Cake

Author Leigh Anne Wilkes

Ingredients

  • 1 white cake mix mix per directions on back of box
  • 1/2 C regular applesauce
  • 1 pkg. instant vanilla pudding dry
  • 3/4 C frozen raspberries thawed
  • 1 Tbsp flour
  • 3/4 C white chocolate chips melted

Cream Cheese Frosting

  • 1/2 C butter softened
  • 1 pkg. cream cheese (8oz.) softened
  • 1 tsp vanilla
  • 4-5 C powdered sugar

Instructions

  • Preheat oven to 350
  • Mix cake mix together according to directions on back of box.
  • Add in applesauce and pudding mix.
  • Cover thawed raspberries with 1 Tbsp flour, mix together.
  • Remove 1/3 of cake batter to another bowl and add raspberry mixture into it. Set aside.
  • With remaining 2/3 cake batter add in melted white chocolate.
  • Grease bundt pan.
  • If using a full size bundt pan, fill pan with 1/2 of the white chocolate cake batter mix.
  • Add in raspberry cake batter mix by the spoonful on top.
  • Then add remaining raspberry white chocolate cake batter mix on top of that layer.
  • Use a knife or a skewer to make a S shape through the batter. Do not touch the bottom of the pan.
  • Bake for 42-45 minutes. If using a mini bundt cake follow the time directions for cupcakes on the cake mix box.
  • Let cool in a pan for 5 minutes of so and then turn onto cooling wrap.
  • After it is cool wrap in plastic wrap and freeze for up to 5-7 days. (I only froze it for a few hours and then removed it and frosted the cake) The original directions said the cake was much better cold but we ate it room temperature and it was delicious.

Cream Cheese Frosting.

  • Cream butter and cream cheese together until smooth.
  • Add in vanilla.
  • Beat until fluffy.
  • Add in 4-5 cups of powdered sugar until smooth and desired consistency is obtained.
  • Frost the top of cake and garnish as wanted.
Tried this recipe?Mention @yourhomebasedmom or hashtag #yourhomebasedmomrecipes

 

 

 

Get my Weekly Menu Plan for FREE!

Top Ten Recipes

Receive my FREE "What's for Dinner?" Meal Planning Course, a copy of my FREE ebook that includes my most popular recipes and my FREE weekly Meal Plan.

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't spam you, I promise! Powered by ConvertKit
« Previous article:

Projects and Weekend Recap

Next Post: »

Make Your Own Party Backdrop

You might also like

Show more
Taco Soup

Taco Soup

October 2, 2018
Warm and delicious taco soup is perfect for any fall...
Read More
Show more
Salt & Pepper Potatoes

Salt & Pepper Red Potatoes

July 10, 2014
Because I believe every blog posts deserves pretty pictures today...
Read More
Show more
Cinnamon and Oatmeal Cookie Ice Cream

Cinnamon and Oatmeal Cookie Ice Cream

June 4, 2012
  Given a choice of a variety of desserts, if...
Read More
Show more
Skirt Steak Salad with a lovely Ginger Dressing

Ginger Skirt Steak Salad

June 23, 2018
This delicious Ginger Skirt Steak salad starts with marinated skirt...
Read More
Show more
Quick & Easy Garlic Bread

Quick & Easy Garlic Bread

February 16, 2012
Today's garlic bread recipe isn't really a recipe.  It's just...
Read More
Show more
Pizza Grilled Cheese

Pizza Grilled Cheese

February 1, 2019
Pizza Grilled Cheese is the perfect combination of two of...
Read More
Load More

Leave a comment Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. DebT

    May 21, 2012 at 8:44 am

    How soon before serving do you take the cake out of the freezer?

    Reply
    • Leigh Anne

      May 21, 2012 at 11:18 am

      I pulled them out about an hour before and then frosted them with the cream cheese frosting. Next time I make them I’m not going to freeze them at all and see how they are.

      Reply
  2. Valerie A. H.

    May 21, 2012 at 11:09 am

    These little bundt cakes look so elegant. Love them! Thanks for the recipe and great pictures!

    Reply
  3. Robyn Neville

    May 21, 2012 at 7:42 pm

    Sounds yummy! Where did you get your mini bundt cake pan?

    Reply
    • Leigh Anne

      May 24, 2012 at 7:49 pm

      I bought them at Joann Fabrics – they are by Wilton

      Reply
  4. PNW Gal

    May 23, 2012 at 6:39 pm

    I’m just a little sad that this recipe uses a cake mix and other packaged products along with frozen raspberries. The photo is fabulous.

    Reply
  5. Tauna

    May 24, 2012 at 6:52 am

    I have a bunch of frozen raspberries in my freezer from our garden last year and I was looking for a new way to use them. This is it. These look delicious. Thanks!

    Reply
  6. Cathy

    May 27, 2012 at 3:05 am

    These are just so pretty! I am going to make these this week for a ladies coffee group!

    Reply
  7. Rosie

    January 24, 2014 at 5:51 pm

    I am not a fan of raspberries but I would love to make them with blueberries. I hope it will be tasty!

    Reply
  8. Karla Smith

    May 22, 2015 at 10:56 am

    Which size of pudding mix? (5.1 oz. Or 3.4 oz.) also, how many ounces for the cake mix, since they vary? Thank you,

    Reply
    • Leigh Anne

      May 22, 2015 at 11:31 am

      Sorry about that – the smaller box.

      Reply
    • Karla Smith

      May 24, 2015 at 6:07 am

      I used this recipe for a groom’s cake and they all loved it. I made a two layer 8″ square, two layer12″ square, and two half sheet cakes. I used the 16.5 ounce cake mix and the 5.1 ounce pudding mix. The first few cakes came out very dense so I reduced the pudding and that made it more fluffy. I thought about using the cream cheese icing between the layers but it came out too sweet. Instead, I used the home made chocolate butter cream icing for the whole cake as per the bride’s request. Delicious. Thank you for posting recipes. KS

      Reply
  9. Eden Passante

    April 5, 2016 at 9:32 pm

    These are adorable! Love them!

    Reply
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

WELCOME

Leigh Anne WilkesFood, family and friends are three of Leigh Anne's favorite things. . Leigh Anne welcomes you into her kitchen and her life on a daily basis through her personable, down to earth, style and her readers often think of her as their neighbor next door.

Order My New Cookbook and Receive a Free Cookbook!

Eat Well Live Well

Receive my Weekly Meal Plan for FREE along with a copy of my FREE E-cookbook and my FREE "What's for Dinner?" Weekly Meal Planning Course. Sign up here:

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Categories

Archives

Copyright © 2019 · Your Homebased Mom . Website by Wordpress Barista