You're in for a treat with this White Chocolate Raspberry Bundt Cake! It's a Nothing Bundt Cakes copycat recipe that's bursting with flavor and tender, moist crumb. Get ready for a new favorite!
Prepare the 12-cup bundt cake pan by greasing it lightly with shortening and dusting with gluten-free flour.
In a small bowl, whisk together the gluten-free flour, pudding mix, baking powder, and salt. Set aside.
In a larger mixing bowl, beat together the sugar, sour cream, oil, eggs, and vanilla until well combined.
Add the dry ingredients to the wet mixture and beat on medium speed for 1 minute, scraping the sides of the bowl occasionally. Do not overmix.
Spread ⅓ of the cake batter in the bottom of the prepared bundt pan.
Dollop the raspberry pie filling evenly on top of the cake batter. Use a butter knife to gently swirl it into the batter.
Spread the remaining cake batter evenly in the pan.
Bake at 350°F for 50-55 minutes on the center rack of the oven. To check for doneness, insert a toothpick in the center of the cake, it should come out clean and the temperature in the center of the cake should be at least 205°F.
Let the cake cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
Cream Cheese Icing
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and mix until combined. Mix in the vanilla extract and heavy cream until the frosting is smooth and fluffy, for about 1-2 minutes.
Transfer the icing to a piping bag fitted with a 1A tip.
Starting from the outside of the cake, pipe a straight line of icing up and over the cake. Repeat by piping lines all around the cake. Use a spatula to smooth the icing around the inner circle of the cake.
Serve the cake or refrigerate it to enjoy later.
Notes
For metric measurements (in grams), click the metric button at the top of the ingredients.
If you use cream cheese frosting, keep the cake refrigerated until serving. The cake will keep up to 5 days refrigerated.
You can skip the frosting and dust the cake with powdered sugar. The cake will keep 2-3 days at room temperature.