This white chocolate raspberry bundt cake with cream cheese glaze is super soft and full of the most delicious flavors. This is a must make dessert that everyone will love!
White Chocolate Raspberry Bundt Cake
My favorite part about this white chocolate raspberry bundt cake recipe is that it’s made with white cake mix. This boxed cake recipe is just as delicious as one made from scratch like my chocolate bundt cake, but is much quicker to whip up.
This glazed raspberry bundt cake is one of those desserts that is so good you’ve got to share it or you may be tempted to eat the whole pan. Literally. I’m thinking it would be the perfect Valentine’s Day dessert or to share with a bunch of girlfriends.
The white chocolate and raspberry mixed into the batter makes this cake seriously divine. Plus you can start with a box mix which makes it easy to whip up in no time! It’s topped off with a rich cream cheese glaze that compliments it perfectly. This is definitely one of my favorite desserts!
How to Make Raspberry Bundt Cake
- PREPARE. Start by generously buttering your pan. You can use a large bundt cake pan or two mini bundt cake pans with 6 molds each. Then take 3/4 cup of the fresh raspberries and mash them up.
- MIX. Make the cake mix according to directions on the package. Then add in applesauce, dry pudding mix, melted white chocolate and mashed raspberries. Mix until well combined.
- BAKE. Pour batter into pan and bake for 20 to 25 minutes for mini bundt pans, or 40 to 45 minutes for a large bundt pan. Remove from oven and let cool completely.
Cream Cheese Glaze
While it’s baking in the oven, begin making the cream cheese glaze. The rich cream cheese flavor paired with the sweetness from the cake tastes amazing. It compliments it perfectly!
- 1/4 cup salted butter
- 4 ounces cream cheese
- 1 teaspoon vanilla
- 2/3 to 1 cup powdered sugar
- 2 to 3 Tablespoons milk
Instructions: Mix together the ingredients in a small bowl until smooth. If it’s too thick, add a little more milk. Once the cake has cooled completely, drizzle the glaze over top with a spoon.
Baking Tips
- Make sure to use instant pudding mix. No need to make the pudding – just add the dry mix in.
- I used white chocolate chips, but white chocolate bark will work too.
- Add some lemon zest to brighten the flavors just like I do in these lemon raspberry cookies.
- If making the mini versions, fill the mini pans about 2/3 of the way full.
- I like to use a plastic fork to help remove the cake from the pan if it’s stuck.
- Wait until it has cooled completely to pour the glaze on top.
- Add more fresh raspberries on top before serving!
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Raspberry Bundt Cake Recipe
Ingredients
- 1 box white cake mix , plus ingredients on box
- ½ cup applesauce
- 3.4 ounce box vanilla instant pudding (the dry mix)
- 1 ¼ cups raspberries , divided
- 1 cup white chocolate , melted
Glaze:
- ¼ cup salted butter (half a stick)
- 4 ounces cream cheese
- 1 teaspoon vanilla extract
- ⅔ to 1 cup powdered sugar
- 2 to 3 Tablespoons milk
Instructions
- Preheat oven to 350°F. Butter a large bundt cake pan (or mini bundt cake pans) very well.
- Take 3/4 cup of raspberries and mash them up. Set aside.
- Make cake mix as directed in a large bowl. Then add in applesauce, dry pudding mix, melted chocolate, mashed raspberries and mix until well combined.
- Pour batter into the pan and bake for 20-25 minutes for mini bundt pans or 40-45 minutes for a regular bundt pan.
- While cake is baking, combine the frosting ingredients in a small bowl. Using a mixer, beat until smooth then set aside. Add more milk if needed.
- Once the cake is done (test with a toothpick to make sure it comes clean), let cool and then remove from the pan. Once cooled completely, drizzle on glaze with a spoon and top with remaining raspberries. Enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Desserts, Fruit Desserts, Mini
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Could this also be made with boxed butter cake mix?
Yes, of course! :)
Raspberry is one of my favorite flavors! This bundt cake looks so delicious, especially with that cream cheese frosting!
Making these for a baby shower. They are so pretty and delicious!
these are so pretty and delicous! Perfect for spring brunches
I want to make it but I’m unsure what size pan to use. All I have is a pampered chef pan with 6 Bundt spaces. Do you know if this would work?
Yes that will definitely work! My pan has 12 bundt cake spaces. I’m not sure how large yours are, so you may just need to double. I would fill each one 2/3 of the way full.
Getting ready to make these luscious-looking minis right now! How full do you fill each mini pan? Thanks!
Didn’t make yet. Is the pudding the type you cook or instant?
Instant pudding! :)
Thanks for your prompt response. I plan on making them this weekend. I know they’ll be yummy since I love any and everything with raspberries! And they are so cute!!!
Raspberries really do make everything better! Hope you enjoy! :)
These are TO DIE FOR! The raspberries and cream cheese frosting really makes it! Can’t wait to make again!
I’m so happy you loved them! Thanks so much for your comment and review. :)
Could I substitute blueberries for raspberries?
For sure! :)
Do thay make a little jar applesauce? Hate to bye a big one.
Yes! They sell apple sauce cups! :)
I have a petite fluted tube pan tray, 24 count per tray, will this work for this recipe? If so, how long and what temperature do I cook at?
Hi Jamie! That tray should work just as well. I would still bake them at 350, but check them after 12 minutes and add time from there. :)
I want to make the Mini raspberry bundt cakes for tomorrow, Sat., but the recipe doesn’t say what type of pudding. Is it instant or cook and serve? I’ve always used instant when making cakes but I don’t want to assume. Thank you and have a great day.
Marie
Yes, instant! :)
Happy baking!
I really like your site, very informative site, so keep it up and thanks for sharing! totally amazing and delicious.again thank for represent the different types of recipes.I like cakes, bundt,raspberry.
I’m hoping to make these soon, but have never used white chocolate in a recipe. Do I use white chocolate chips? Or, actual white chocolate?
Thanks!
Hi Ashley! You can use white chocolate chips or white chocolate bark. I used white chocolate chips in this recipe. :)
These sound great! I’ve never included white chocolate in a recipe.
Do you use white chocolate chips? Or actual white chocolate?
Thanks!
Hi, I was wondering about the vanilla pudding, do you just add the box of dry pudding or do you prepare the pudding and add it to the mix. Thank you
You add the box of dry pudding! :)
Hi there, love the sound of this recipe but please can you just confirm before I try if what I think you mean by – ‘ vanilla pudding’ is same as what we in the UK would call ‘instant custard’ (that yellow gloopy stuff we pour over our fruit pies!!! shame on us) . Many thanks . Carol
Hi Carol! I’m not sure if it is exactly the same, but similar. I use the pudding mix dry though. :)
Hi Jamielyn,
I’m not much of a cook but your Mini-Raspberry Bundt Cakes w Cream Cheese Glaze have inspired me! I want to make them for V-Day!! The recipe calls for 1 cup white chocolate, melted. Does that mean melt chocolate first and then use 1 cup or measure out 1cup of chocolate before melting? I can’t wait to try these!
Thanks for the inspiration!!
Terri
Hi Terri! I hope you enjoyed these mini bundt cakes. I measure 1 cup and then melt it! :)