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white chocolate raspberry bundt cake {nothing bundt cakes copycat}
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Prep Time: 1 hours, 45 minutes

Cook Time: 45 minutes

Servings: 12


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Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.

Step 3

In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.

Step 4

Fold in the remaining white chocolate chips.

Step 5

Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.

Step 6

Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

Step 7

Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Step 8

In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy.

Step 9

Beat in powdered sugar until smooth.

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