Christine's White Chocolate Raspberry Bundt Cake (Copycat)

Christine's advice on this one: save your $50 and make it yourself. A white chocolate raspberry bundt with swirled preserves and thick piped cream cheese frosting — the copycat that stops you from making the trip.

Ingredients

For the Cake

• 1 box white cake mix
• 1 box white chocolate instant pudding mix
• 1 cup sour cream
• 4 large eggs
• ½ cup milk
• ½ cup vegetable oil
• 1½ cups white chocolate chips
• ½ cup raspberry preserves

For the Cream Cheese Frosting

• 1 block cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

1. Preheat oven to 350°F. Grease and flour your bundt pan. Do not follow the recipe on the cake box.
2. Mix the cake mix, pudding mix, sour cream, eggs, milk, and oil until combined, then stir or fold in the white chocolate chips.
3. Pour half the batter into the pan. Spoon dollops of half the preserves over the batter and gently swirl. Pour in the remaining batter, then repeat the preserves over the top. Do not over-mix the preserves into the batter.
4. Bake 45–50 minutes, then let cool completely.
5. For the frosting, beat the cream cheese and butter together until light and fluffy. Add the vanilla extract and powdered sugar a little at a time until you get a smooth, creamy consistency.
6. Spoon the frosting into a piping bag or a ziplock bag with the corner snipped. Pipe thick lines starting at the bottom of the cake, up and over to the center hole.
7. Optional: decorate with fresh raspberries and shaved white chocolate.

Christine's Tip

She tried adding a little extra preserves after the first couple of times making this — and that's NOT a good idea. It almost made it a little too moist and runny. Stick to the ½ cup.

Recipe submitted by Foodies of Lafayette member Christine Duhon.