White Chocolate-Raspberry Bundt Cake

This decadent Bundt cake with raspberry jam, white chocolate chips, and cream cheese frosting is made easy with the help of a cake mix.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 526 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 3 eggs
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup water
• 1 cup plain Greek yogurt
• 1 (15.25 ounce) package vanilla cake mix
• 1 (3.9 ounce) package instant white chocolate pudding mix
• 0.25 cup butter, softened
• 0.33333334326744 cup vegetable oil
• 0.5 cup seedless raspberry jam

Recipe Instructions

Step 1

Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Step 3

Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.

Step 4

When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

Step 6

While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.