Ingredients

The following ingredients have 4 Servings
  • 1 box white cake mix ((15.25 ounces))
  • 3.4 ounces instant white chocolate pudding mix ((dry))
  • 1 cup sour cream
  • 4 large eggs
  • 1/4 cup water
  • 1/2 cup oil
  • 1 cup white chocolate chips (chopped into smaller pieces)
  • 1/2 cup red raspberry preserves ((SEE NOTES ABOVE))
  • 16 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 3-4 cup powdered sugar
  • 2 teaspoons vanilla

Instruction

  • Spray a non-stick formed aluminum bundt pan with cooking spray (see above) and lightly flour the edges. Preheat your oven to 350-degrees. Gather your ingredients.
  • Mix first six ingredients together with a beater. Fold in white chocolate chips.
  • Fill prepared bundt pan with half of the batter.
  • Spoon half of the raspberry preserves in 5-6 small, separated teaspoon-sized spoonfuls over the batter (so it looks like separate tiny clumps of filling over the top).
  • Using a knife swirl the filling through the cake. Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
  • Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
  • Remove from oven. Let cool for 10 mins. Remove from pan. I think it tastes most like a Nothing Bundt Cake if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the freezer before frosting and serving.
  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
  • Note: To get the frosting like in the picture. Fill a gallon size Ziplock bag with the frosting and chill for about 30 minutes. Cut off a bottom corner at about a half inch diagonal cut, depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.
  • Serve and enjoy! Note: SEE NOTES ABOVE for cooking at HIGHER ELEVATIONS