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This White Chocolate Raspberry Bundt Cake will become a favorite! 1 1/4 cups white chocolate chips, roughly chopped (measure, then chop) Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water and oil.
Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy. Preheat oven to 350 degrees. In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water and oil. Mix until well combined, stir in white chocolate chips. Fill prepared bundt pan with one third of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter.
Grease and flour a bundt pan and preheat your oven to 350-degrees. In a large mixing bowl, combine cake mix, dry pudding mix, sour cream, eggs, water and oil. Mix until well combined, stir in white chocolate chips. Fill prepared bundt pan with one third of the batter.
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