White Chocolate-Raspberry Bundt® Cake
Prep 20m Cook 55m Additional - Ready In 1h 15m
Servings 1 cake Calories 525.8

A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.

Recipe Ingredients

  • 1 (15.25 ounce) package vanilla cake mix
  • 1 cup plain Greek yogurt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 (3.9 ounce) package instant white chocolate pudding mix
  • 1 cup white chocolate chips
  • ½ cup seedless raspberry jam
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 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.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
  4. 4 Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
  5. 5 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.
  6. 6 When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

Nutrition Facts

  • Calories 525.8
  • Carbohydrate 65.8 g
  • Cholesterol 78.5 mg
  • Fat 27.4 g
  • Protein 6.6 g
  • Saturated Fat 12.7 g
  • Sodium 492.5 mg
  • Sugar 34.4 g

Chef's Notes

This recipe also works with a 21-ounce gluten-free vanilla cake mix, 3 eggs, 1/2 cup oil, and 2/3 cup water.


  1. I used a silicone tube pan which I have never had trouble with in the past. The cake split at the area where the jam was. The cake was done, (no batter) but it was very moiste. Since the cake was just for family, I managed to unite the two halves. The cake tasted okay. - Read more ...