WHITE CHOCOLATE RASPBERRY BUNDT CAKE

Happy Monday my friends! I hope everyone had a great weekend.

I can’t even believe fall is just around the corner which means only one thing, fall baking is here and I can’t wait. My love of pumpkin runs deep and I’ve already got my line up of recipes waiting to be made.

But, before I dive into all things pumpkin (and apple), I wanted to repost one of the most popular recipes on my site. This White Chocolate Raspberry Bundt Cake is nothing short of amazing!

Ingredients
Cake:

• 1 pkg. French vanilla cake mix
• 1 pkg. (3.4 oz) instant white chocolate pudding
• 1 cup sour cream
• 4 large eggs
• 1/2 cup water
• 1/2 cup oil
• 1 1/2 cups white chocolate chips , roughly chopped (measure, then chop)
• 3/4 - 1 cup raspberry pastry or pie filling (seedless raspberry jam works too)

Frosting:

• 1 pkg. ( 8 oz) cream cheese, softened
• 1/4 cup butter, softened
• 3-4 cups powdered sugar (depending on how sweet you want it)
• 2 teaspoons vanilla extract

Instructions
Cake:

1. Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, pudding, sour cream, eggs, water and oil. Mix until well combine, stir in white chocolate chips.
2. Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in dollops over the batter. Use a knife to swirl the filling through the cake, only about 6-7 light swirls. Pour another 1/3 of the batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above. Top with remaining batter.
3. ................................................

for full recipes please see : www.5boysbaker.com

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