White Chocolate Berry Bundt Cakes [Cake Mix Hack]
Finallyyyy-a cake recipe. I made these little bundt cakes for my friend Diane, who LOVES Nothing Bundt Cakes. I threw her an MCAT party and knew that I wanted to make her something sweet that she’d love. The problem was that I only had less than an hour and a half to do so. I rushed to the store and literally rushed back. I know what everyone’s thinking…she’s a chef and used cake mix?! I SURE DID. Sometimes I need quick easy solutions when I’m in a crunch TOO. lol. The great thing about this recipe-is that it doesn’t taste like any mix was used!
This cake is so moist and tender…and that raspberry swirl AND cream cheese frosting. YALL. It was everything. Everyone was obsessed over it-including me. If you don’t have mini bundt cake pans, you can also use this recipe for cupcakes or in a regular bundt pan. The options are endless. So…if you’re looking for something quick-but noteworthy to get some brownie points and good impressions-MAKE THIS CAKE. You’ll be the talk of the town for a few days-trust me.
- 1 pkg. white cake mix
- 1 5 oz pkg. instant white chocolate pudding
- 1/2 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cup white chocolate chips [chopped into smaller pieces]
- 1 cup seedless raspberry jam
- 1 cup fresh raspberries
- 2 8 ounce pkgs. cream cheese, softened
- 3-4 cups powdered sugar
- 2 tsp. vanilla extract or paste
- raspberries and blueberries to garnish, optional
- Preheat oven to 350-degrees.
- Grease and flour a bundt pan, mini bundt pan, or line cupcake pan with liners.
- Mix first six ingredients together. [Don't over mix or cake will be tough]. Fold in white chocolate chips.
- Fill prepared pan halfway with batter. Dollop and swirl [with a knife] half of the raspberry filling over the batter.
- Pour remaining batter over swirls and spoon in remaining jam, repeating the "swirling" process above. Top with fresh raspberries.
- Bake cake/cupcakes at 350 degrees for 45-50 mins [whole bundt cake], or 12-15 mins [mini bundt cakes or cupcakes]. Bake until light brown. (Do the "knife test" to determine doneness by making sure batter isn't sticking to the knife.)
- Remove from oven. Let cool for 20 mins. Remove from pan.
- FROSTING: In a medium bowl, cream together the cream cheese and vanilla with electric beaters, then gradually add in the powdered sugar (start with 2 cups then keep adding more until it is thick).
- Decorate by piping frosting with decorating bag and tips or squeeze lines of frosting [like Nothing Bundt Cakes signature design].
- Garnish with fresh raspberries and blueberries.
- Cake servings depend on what type of pan you are using and how many cavities it has.