White Chocolate-Raspberry Bundt® Cake recipe
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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
Nutrition Info
- 525.8 caloriescarbohydrate: 65.8 gcholesterol: 78.5 mgfat: 27.4 gfiber: : -protein: 6.6 gsaturatedFat: 12.7 gservingSize: -sodium: 492.5 mgsugar: 34.4 gtransFat: : -unsaturatedFat: : -
Directions White Chocolate-Raspberry Bundt® Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
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.
When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.