WHITE CHOCOLATE RASPBERRY BUNDT CAKE

This is another recipe from my friend Lindsey.

http://bakedinaz.com/white-chocolate-raspberry-bundt-cake/

INGREDIENTS

• FOR THE CAKE:
• 1 16.5 ounce package white cake mix (I like Duncan Hines)
• 1 (3.3 ounce) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*
• 1 c. sour cream
• 4 large eggs
• ½ c. water
• ½ c. oil
• 1½ c. white chocolate chips, chopped into smaller pieces
• 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
• FOR THE FROSTING:
• ½ cup white chocolate chips
• 4 ounces cream cheese, softened
• 2 Tablespoons butter, softened
• ½ tsp. vanilla
• 1 cup powdered sugar

INSTRUCTIONS

• 1. FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).
  2. Preheat your oven to 350 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.
  3. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.
  4. Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
  5. Cook for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).
  6. Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.
  7. FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.
  8. Slowly add the powdered sugar and beat well.
  9. You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂 Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.
  10. Enjoy!
  NOTES

  *Original recipe used a 5-ish ounce box of white chocolate pudding. I couldn't find that size in white chocolate so I just used the 3.3 ounce box. Feel free to add more if you want to. Also, I used the whole 12 ounce can of the raspberry filling (solo is the brand I used as well) and I really liked it but feel free to use 1 cup if you prefer a little less filling.
  -A reader had better success baking this cake at 325 for 1 hour and 15 minutes. I have not tried this yet, but wanted to let you know. She said that it made it so it wasted too brown on the outside.