15.25oz.white cake mixmix per directions on back of box
1/2cupsour cream
3.4ozinstant white chocolate puddingdry powder. Can also use vanilla instant pudding
3/4cupsraspberriesfresh or thawed frozen
1Tbspflour
3/4cupswhite chocolatemelted
Cream Cheese Frosting
1/2cupbuttersoftened
8oz.cream cheesesoftened
1tspvanilla
4-5cupspowdered sugar
Instructions
Preheat oven to 350
Mix cake mix together according to directions on back of box.
Add in sour cream and pudding mix.
Cover fresh 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.
Fill pan with 1/2 of the white chocolate cake batter.
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.
Let cool in a pan for 5 minutes 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.
Notes
The best substitute for a bundt pan is a springform pan with a removable bottom. You can also use a tube pan which is most commonly used for angel food cake. It will also have a removable bottom.This recipe also works great for mini bundt cakes. The bake time will be the same as for cupcakes - check the back of your cake mix box for recommended bake time. Use a mini bundt cake pan or a muffin pan with cupcake liners.