• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Instant Pot Recipe Guide! download now!

FREE 5 Instant Pot Meals in 5 Minutes E Course!


Thank you for subscribing!


Formerly Your Homebased Mom

  • About
  • Latest
  • Contact
NEW! Watch on youtube!

Your Homebased Mom

Leigh Anne Wilkes

  • Recipes
    • Course
      • Appetizers
      • Beverages
      • Bread
      • Breakfast and Brunch
      • Dessert
        • Bars and Brownies
        • Cake
        • Candy and Treats
        • Cookies
        • Ice Cream
        • Pie
      • Main Dishes
      • Salads
      • Sandwiches and Burgers
      • Sauces and Dressings
      • Side Dishes
      • Soup
    • Cooking Method
      • Crock Pot
      • Grilling
      • Instant Pot
      • One Pan
      • Oven
      • Quick and Easy
      • Recipes for Two
    • Ingredients
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
        • Chicken
        • Turkey
      • Seafood
      • Vegetarian
      • Gluten Free
    • Cuisine
      • American
      • Asian
      • European
      • Indian
      • Italian
      • Mediterranean
      • Mexican
    • Holiday
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Travel
    • Europe
    • United States
      • New York City
      • Portland
    • What To Wear
  • Life
    • Home
    • Party Ideas
    • Empty Nesters
    • Church
      • Activity Day
      • Relief Society
    • Organizational Tips
    • Recommended Reads
  • New? Start Here
  • Subscribe for weekly recipes

    FREE 5 Instant Pot Meals in 5 Minutes E Course!


    Thank you for subscribing!


Recipe Finder

  • Course
    • Appetizers
    • Beverages
    • Bread
    • Breakfast and Brunch
    • Dessert
    • Main Dishes
    • Salads
    • Sandwiches and Burgers
    • Sauces and Dressings
    • Side Dishes
    • Soup
  • Cooking Method
    • Oven
    • Crock Pot
    • Grilling
    • Instant Pot
    • One Pan
    • Quick and Easy
  • Ingredients
    • Beef
    • Eggs
    • Pasta
    • Pork
    • Poultry
    • Seafood
    • Vegetarian
    • Gluten Free
  • Cuisine
    • American
    • Asian
    • European
    • Indian
    • Italian
    • Mediterranean
    • Mexican
  • Holiday
    • New Year’s Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
Home / Latest Posts / Recipes / Course / Dessert / Cake / White Chocolate Raspberry Bundt Cake

White Chocolate Raspberry Bundt Cake

Jump to Recipe Print Share
Share on:
By: Leigh Anne WilkesPosted: 5/21/12Updated: 1/27/21

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

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.

5 from 4 votes

White Chocolate Raspberry Bundt Cake

Recipe From: Leigh Anne Wilkes
This delicious white chocolate raspberry cake can be made in individual bundt pans or one large bundt pan.
serves: 12 servings
Prep:20 minutes
Cook:45 minutes
0 minutes
Total:1 hour 5 minutes
Rate Recipe

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.

Recommended Products

Bundt Pan

Nutrition Facts:

Calories: 296kcal (15%) Carbohydrates: 49g (16%) Protein: 1g (2%) Fat: 11g (17%) Saturated Fat: 7g (44%) Trans Fat: 1g Cholesterol: 23mg (8%) Sodium: 80mg (3%) Potassium: 55mg (2%) Fiber: 1g (4%) Sugar: 47g (52%) Vitamin A: 246IU (5%) Vitamin C: 2mg (2%) Calcium: 28mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating
Previous Post
Top Ten Party Planning Tips
Next Post
DIY Crown

Reader Interactions

Leave a Review Cancel reply

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

Made this? Rate this recipe:




  1. Michele says

    Posted on 2/6 at 2:38 pm

    Have a question…these are delicious, but the bottom is gooey. I am wondering if that is from the raspberries being from and then defrosted. Like I wonder if it has to much moisture. Maybe use fresh ones. Did you experience this?

    Reply
    • Leigh Anne Wilkes says

      Posted on 2/7 at 4:00 pm

      Probably, if the raspberries are pretty wet, unlike fresh raspberries it will make them soggier. I generally use fresh vs. frozen.

      Reply
  2. Eden Passante says

    Posted on 4/5 at 9:32 pm

    These are adorable! Love them!

    Reply
  3. Karla Smith says

    Posted on 5/22 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 says

      Posted on 5/22 at 11:31 am

      Sorry about that – the smaller box.

      Reply
    • Karla Smith says

      Posted on 5/24 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
  4. Rosie says

    Posted on 1/24 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
  5. Cathy says

    Posted on 5/27 at 3:05 am

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

    Reply
Older Comments

Primary Sidebar

Seasonal Posts

BBQ Ribs from the grill

BBQ Ribs

stack of M & M Blondies

M & M Blondies

hand holding a hot dog wrapped in foil

Copycat JDawg Sauce

Strawberry Pizza

Most Popular Posts

Crock Pot 5 ingredient Pork Roast sliced

Crock Pot Pork Roast

baked riblets

Easy Oven Baked Riblets

Herb Rice

Lemon Oatmeal Cookies

Lemon Oatmeal Cookies

Opens in a new window Opens an external site Opens an external site in a new window

Trending Now

overhead shot of cinnamon rolls

One Hour Cinnamon Rolls

plate of smashed potatoes and a fork

Crispy Smashed Potatoes

overhead shot of bowl of almond chicken

Almond Chicken

baked riblets

Easy Oven Baked Riblets

No knead bread in a pan

Instant Pot Bread

Tomato tart pieces

Easy Tomato Tart

spoon full of mac and cheese

Crock Pot Mac and Cheese

Almond Torte

  • Crock Pot
  • Instant Pot
  • Chicken
  • Breakfast
  • Appetizers
  • Bread
  • Salad
  • Dessert

Order my Cookbook, Holiday Slow Cooker!

Buy Now!
Back to Top
  • About
  • Privacy Policy
  • Disclosure
  • Contact
© 2013–2022 Leigh Anne Wilkes Site Credits Designed by Melissa Rose Design Developed by Once Coupled