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White Chocolate Raspberry Bundt Cake

May 4, 2015 By Adell 98 Comments

White chocolate pudding & white chocolate chips are added to white cake with a swirl of raspberry filling, then topped with a creamy white chocolate frosting! This cake is a must try!

White Chocolate Raspberry Bundt Cake

Lets talk about this cake! It actually starts with a cake mix but tastes far from a “box cake”! It is seriously good. When my husband can eat 2 big pieces in less than 5 minutes you know it’s good cause he actually has some self control when it comes to sweets :). He was joking that he was acting like his brother Tanner (who has a major sweet tooth!) The cake has white chocolate pudding & white chocolate chips in it. Then it’s swirled with raspberry filling and finally topped off with a creamy white chocolate frosting. Wow. I asked my son what he liked best about the cake and he said the filling & the frosting. He is so like is mama! And I’ve got the perfect reason for you to make this cake, Mother’s Day! Either make it for yourself, make it for your mom, or make it cause I said so 😉 Then let me know what you think!

White Chocolate Raspberry Bundt Cake bakedinaz.com_20150429IMG_8836 White Chocolate Raspberry Bundt Cake

4.4 from 17 reviews
White Chocolate Raspberry Bundt Cake
 
Print
This is a moist
Author: Adell Goff
Recipe type: Cake
Ingredients
  • FOR THE CAKE:
  • 1 16.5 ounce package white cake mix (I like Duncan Hines)
  • 1 (3.3 ounce) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*
  • 1 c. sour cream
  • 4 large eggs
  • ½ c. water
  • ½ c. oil
  • 1½ c. white chocolate chips, chopped into smaller pieces
  • 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
  • FOR THE FROSTING:
  • ½ cup white chocolate chips
  • 4 ounces cream cheese, softened
  • 2 Tablespoons butter, softened
  • ½ tsp. vanilla
  • 1 cup powdered sugar
Instructions
  1. FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).
  2. Preheat your oven to 350 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.
  3. Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.
  4. Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.
  5. Cook for 50-55 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).
  6. Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.
  7. FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.
  8. Slowly add the powdered sugar and beat well.
  9. You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂 Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.
  10. Enjoy!
Notes
*Original recipe used a 5-ish ounce box of white chocolate pudding. I couldn't find that size in white chocolate so I just used the 3.3 ounce box. Feel free to add more if you want to. Also, I used the whole 12 ounce can of the raspberry filling (solo is the brand I used as well) and I really liked it but feel free to use 1 cup if you prefer a little less filling.
-A reader had better success baking this cake at 325 for 1 hour and 15 minutes. I have not tried this yet, but wanted to let you know. She said that it made it so it wasted too brown on the outside.
-
3.4.3177

Recipe Source: emailed to me from my mother-in-law, original recipe comes from Favorite Family Recipes. Frosting recipe adapted from White Chocolate Cupcakes.

Looking for more recipes with white chocolate? Here ya go:

white chocolate rice krispy treats

White Chocolate Rice Crispy Treats

Peanut Butter White Chocolate Candy Corn Cookies

White Chocolate Peanut Butter Cookies

white-chocolate-cupcakes

White Chocolate Cupcakes

orange creamsicle scone

Orange Creamsicle Scones

Here is a picture of the cake with just a white chocolate glaze. It was good this way, but not good enough (in my opinion). So I made the white chocolate frosting and it was perfect. But if you are a simple dessert person and don’t want it too sweet, try the glaze. It was very good. I recommend the frosting cause I love frosting and I like things rich. My husband who is usually a more simple dessert kinda guy even said he liked it better with the frosting (he usually says less is more, and even said don’t add frosting to the cake). I did anyways (hehe) & he loved it. Anyways, if you wanna do a glaze, I just heated 1/4 cup whipping cream in the microwave then added 1/2 cup white chocolate chips & whisked it till smooth.

White Chocolate Raspberry Bundt Cake

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Filed Under: Cake, Dessert Tagged With: cake, raspberry, white chocolate

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Comments

  1. Natalie says

    July 30, 2015 at 8:16 pm

    This cake! Oh, this cake!! I can’t tell you how much I loved it. I’m dreaming about it, and can’t wait to make it again. I just found your blog and I’m so glad I did. I’ve tried a bunch of your recipes, and have loved each one of them. So excited to see what else you post!

    Reply
    • bakedinaz says

      August 12, 2015 at 4:59 pm

      THANKYOU!!! So glad you loved this cake and other recipes! Now you’ve got me craving this cake 😉 Probably time I made this again. Thanks again!

      Reply
  2. Cassie says

    December 2, 2015 at 9:26 pm

    This cake is delicious. I’ve made it twice now. And it’s already getting a lot of requests. I have a few suggestions though:
    1. lower the oven temperature to 325 and bake for one hour and 10-15 minutes. The first time I made it the outer part of the cake got a little too brown for me. The 2nd time I lowered the oven temp to 325 and baked for an hour and 15 minutes and it was perfect.
    2. The first time I used seedless raspberry preserves for the filling and it was a huge hit. The 2nd time I used the Solo pasty filling and even though the taste is not much different I think the color of the Solo filling gives the cake look more festive because the Solo is a brighter red.
    3. I have a non stick bundt pan and I don’t usually need to butter and flour the pan. But with this cake you definitely need to butter and flour the pan. The first cake stuck to the pan along the middle core slightly and the second time it did not stick at all.

    Reply
    • bakedinaz says

      December 3, 2015 at 4:29 am

      Thank you for the feedback, I will add your notes to the recipe! I am so glad you loved this cake and appreciate the tips!

      Reply
      • Katie Crowe says

        December 31, 2015 at 12:02 am

        This might be a stupid question but when you say instant pudding, you mean adding the powder right? You don’t make the pudding first. I’m also from Canada so the box of instant pudding mix I found is 32 grams. That is only about 1 ounce, so I will need 3 or 4 boxes I assume. Just checking. Thanks.

        Reply
        • bakedinaz says

          December 31, 2015 at 12:07 am

          Yes, you just add the pudding powder! 🙂 yes, 3 boxes should do it cause a small box is about 99 grams (in the US) Thanks, and I hope you enjoy!

          Reply
        • Danitra L says

          March 31, 2016 at 7:05 pm

          Sure glad I read the commentry before attempting this! I’m from Canada too and just went out to buy all the ingredients but only grabbed one package of white chocolate pudding. Back to the store it is! I’m really excited to try this recipe out.

          Reply
          • bakedinaz says

            April 5, 2016 at 4:24 am

            I hope you love it! Enjoy 🙂

  3. Susannah says

    February 17, 2016 at 12:22 am

    This cake looks and sounds absolutely divine! I have been looking for a recipe like this for a long time and yours is a must try on my list 🙂 . I’m making one tomorrow. Thanks for posting your recipe!

    Reply
    • bakedinaz says

      February 18, 2016 at 4:43 am

      YAY! I hope you love it as much as I do 🙂 Thanks for trying out the recipe!

      Reply
  4. Jen says

    March 14, 2016 at 2:09 am

    Have you had any issues now that the cake boxes are smaller sizes? They used to be 18.25 oz and are now 15.25 oz. I found a Pillsbury simply natural box that was 17 oz so I may try with that. I would think using more then a cup of filling, less pudding and a smaller cake mix would result in a overly moist like undone or gummy way??

    Reply
    • bakedinaz says

      March 22, 2016 at 5:28 am

      I haven’t had any issues with it. I know the mixes are a bit smaller now. The Duncan Hines mixes are a favorite and I believe they are a bit bigger. Hope that helps!

      Reply
  5. Lori says

    March 23, 2016 at 6:40 am

    This is the best cake I have ever tasted! Thank you so much for the recipe. I will be baking this again and again.

    Reply
    • bakedinaz says

      March 23, 2016 at 6:43 am

      this makes my day! SO happy you love it! Thanks for the feedback, have a great week!

      Reply
  6. Samantha says

    March 24, 2016 at 4:36 pm

    Hi, so I’m in England and I really want to make this cake but what would I use instead of a White chocolate pudding because I’ve never heard of something like that over here!! Please help xx

    Reply
    • bakedinaz says

      March 24, 2016 at 10:41 pm

      You could use vanilla pudding (it needs to be instant). Can you get that there?

      Reply
  7. Samantha says

    March 24, 2016 at 4:38 pm

    Oh also could I just use fresh raspberries as the raspberry filling? I’m so excited to fast this cake!!! Xx

    Reply
    • bakedinaz says

      March 24, 2016 at 10:43 pm

      I am not sure about fresh raspberries. They may be too wet and make the cake soggy. The raspberry filling is more like a gel so it’s kinda thick. If you try it with fresh, let me know how it works out! Wish I had a better answer for you.

      Reply
  8. Kelly Sanders says

    March 29, 2016 at 5:01 am

    This recipe uses cake mix. Can you please give me a version of this recipe that involves making this cake from scratch?

    Reply
    • bakedinaz says

      March 30, 2016 at 3:58 am

      I’m sorry I don’t have a version for that. But you could try making it with a white cake recipe and adding the raspberry to that but I have never tried that before.

      Reply
  9. Sam says

    April 3, 2016 at 5:18 pm

    Maybe I missed it, but what size bundt cake pan is this for?

    Reply
    • bakedinaz says

      April 5, 2016 at 4:23 am

      I used a 15 cup capacity bundt pan. I believe that is a standard size. Hope that helps!

      Reply
  10. Kris says

    April 9, 2016 at 11:47 pm

    Does this need to be refrigerated before adding the frosting?

    Reply
    • bakedinaz says

      April 11, 2016 at 4:07 pm

      No, but let it cool. If it is still too warm the frosting will just melt (it will still taste good, just have a different look).

      Reply
  11. Laura says

    April 23, 2016 at 4:16 pm

    Hi. I just stumbled across this recipe and it looks amazing! I love white chocolate and raspberry combinations. I have seen raspberry pastry / pie filling before, but I have never used any. Can you tell me if it is seedless? Thank you 🙂

    Reply
    • bakedinaz says

      April 24, 2016 at 5:18 am

      The brand I used (Solo) had seeds in it. I’m not sure if there is a seedless pie filling. But if you find one, I’m sure that would work too 🙂

      Reply
  12. Hannah says

    June 2, 2016 at 3:40 am

    I made this cake and my dad’s response was “forget everything else in life except making this cake”

    Reply
    • Adell says

      June 2, 2016 at 4:00 pm

      YES! I love this. So happy to hear you and your Dad loved that cake 🙂 That is why I love baking so much. It’s so rewarding to make good food for people we love.

      Reply
  13. nina says

    June 7, 2016 at 7:19 pm

    I made this last weekend for company. DELICIOUS and easy!! I’m hoarding the last piece!!?

    Reply
    • Adell says

      June 9, 2016 at 4:01 am

      I am so glad! I am glad I’m not the only one that hides the last piece for myself :)!

      Reply
    • Trish says

      August 27, 2016 at 11:22 pm

      I made this cake and it fell apart and it wasn’t white…your recipe says eggs should it have been egg whites? It was moist though and my husband enjoyed it.

      Reply
      • Adell says

        August 29, 2016 at 8:41 pm

        Did you use a white cake mix? It won’t be pure white, but should not be yellow either. Did you use white chocolate pudding or vanilla pudding? If you used vanilla that could have mode the cake more yellow. Sometimes the raspberry will go near the top while baking and that is why it is important to grease and flour your pan really well. If you make it again, make sure you add plenty of batter before add the first layer of raspberry filling. Glad you husband still enjoyed it!

        Reply
  14. Mindy says

    July 12, 2016 at 2:10 am

    Made this yesterday go a co-worker’s birthday. It was a huge hit. Delicious. Thanks!

    Reply
    • Adell says

      July 13, 2016 at 8:00 pm

      I am so happy it was a hit! Thanks for the feedback, have a great week!

      Reply
  15. plasterers bristol says

    July 26, 2016 at 12:27 pm

    My all time favorite. Awesome recipe. Thanks for sharing this.

    Simon

    Reply
    • Adell says

      July 27, 2016 at 8:52 pm

      You are so welcome! Glad you enjoyed it 🙂

      Reply
  16. Corinne says

    October 17, 2016 at 10:22 am

    Want to make this cake but was wondering if you could do it in 2 loaf pans instead of the bundt pan

    Reply
    • Adell says

      October 17, 2016 at 7:48 pm

      I think that would work just fine. I haven’t tried it myself, let me know if you do and how you liked it!

      Reply
  17. Michelle says

    January 4, 2017 at 10:11 am

    I wish I had put in half the amount of raspberry filling. As per directions it was a little too sweet. Next time I will make it as it appears in the picture with one layer of filling and I’m sure it will be 5 stars!!!!

    Reply
    • Michelle says

      January 4, 2017 at 10:14 am

      Forget this post!!!! I just realized I used the whole can of pie filling instead of 1 cup!

      Reply
      • Adell says

        January 5, 2017 at 5:01 pm

        good to know, thanks!

        Reply
  18. Brenda says

    January 28, 2017 at 7:08 am

    This is a beautiful cake. Have you ever made it with anything besides the raspberry? Mixed berry? BlackBerry? I am excited to try this one!

    Reply
    • Adell says

      January 30, 2017 at 11:49 am

      I haven’t tried those but sounds wonderful. let me know if you do!

      Reply
  19. Bonnie says

    February 16, 2017 at 5:38 pm

    My gosh. I wish I could give you TEN stars. This was amazing. I made it exactly as written. Shared it with our 2 grown kids and their families and every single person LOVED it! Thank you. Can not WAIT to make it again:)

    Reply
    • Adell says

      March 1, 2017 at 7:11 pm

      Yay! I am so happy you loved it! It’s the best sharing with our family and loved ones yummy baked goods. My favorite love language 🙂

      Reply
  20. Chris says

    February 24, 2017 at 12:25 pm

    Omg….just added too much raspberry filling! INSTEAD OF 1 CUP I almost used a whole CAN! MISREAD 1C. for 1 CAN 🙂 I hope it comes out if the pan! I will let you know!

    Reply
    • Adell says

      March 1, 2017 at 7:10 pm

      I hope it worked out for you! I love this cake!

      Reply
  21. April says

    April 28, 2017 at 2:44 pm

    Hey, how do you think these would fair as cupcakes?

    Reply
    • Adell says

      May 3, 2017 at 4:22 pm

      I am not sure, I haven’t tried that before. Only in a bundt pan.

      Reply
  22. Angie says

    May 25, 2017 at 6:34 am

    Does this need to be refrigerated?

    Reply
    • Adell says

      June 26, 2017 at 4:41 pm

      No but I do keep it in the fridge. I liked it cold.

      Reply
  23. Crissy says

    May 25, 2017 at 8:10 am

    I made this yesterday for my little girls third birthday and it was a huge hit!!! I’m so glad I found your recipe. My husband even took a slice with him to work today!Can’t wait to make this cake again. Thank you .

    Reply
    • Adell says

      June 26, 2017 at 4:42 pm

      Yay! It’s such a yummy cake 🙂 So happy you liked it.

      Reply
  24. Cindy B. says

    November 12, 2017 at 1:27 pm

    I made this Bundt cake for my brother’s 60th birthday (no candles required) and took it to the family dinner. Everybody LOVED this cake and I only managed to save one piece to take home. After using the baking spray and flouring the pan, I took the lowered temperature and longer oven time hint and this cake turned out without breakage. Also, I filled the Bundt pan almost a 1/3 with batter before adding the raspberries. The frosting is really good for almost any cake. This one is going in the go-to file.

    Reply
    • Adell says

      March 1, 2018 at 11:03 pm

      So glad it was a success! I will have to make note of the lower temp, longer baking time in the recipe. Thanks!

      Reply
  25. Sarah Ghabrial says

    December 24, 2017 at 9:25 pm

    I just made the cake, not sure what I did wrong, but when I pulled the cake out of the oven and let it cool, it deflated! Still tastes good though!

    Reply
    • Adell says

      February 1, 2018 at 10:54 am

      I am not a cake expert at all. Did you happen to open the oven while it was baking? sometimes that will cause the cake to fall. I’m sorry, but glad it still tasted good!

      Reply
  26. Vanessa says

    January 19, 2018 at 10:11 am

    I was nervous to bake my first bundt cake, and it was for my husbands birthday, so the pressure was on to get it right. Everything was going very good, the icing was a breeze to make and the cake smelled divine. Shortly after I iced the cake though, my German short haired pointer licked about half of the icing off the cake before I caught him. My husband thoroughly enjoyed his half of the cake, and the pup is not sick. Going to have to try this one again, with the dog put up.

    Reply
    • Adell says

      March 1, 2018 at 11:00 pm

      haha! Glad he got to enjoy some of it! My brother had a German short haired pointer! Glad he didn’t get sick.

      Reply
  27. Tammi Romiti says

    January 19, 2018 at 10:20 pm

    Have you tried using rasberry jam instead of the canned pie filling, and would it be the same consistency?

    Reply
    • Adell says

      January 31, 2018 at 5:17 pm

      No I haven’t. I don’t know if it would work the same since pie filling is thicker. The jam might not bake up as well in the cake.

      Reply
  28. Elaine Griglione says

    January 21, 2018 at 1:49 pm

    I have fresh frozen raspberries, could I just make like a cornstarch and sugar to thicken the thawed raspberries, similar to making a strawberry pie filling.

    Reply
    • Adell says

      January 31, 2018 at 5:17 pm

      I think you could. I have never done that before. If you try it, please report back how it worked for you!

      Reply
  29. Jeanne says

    February 6, 2018 at 12:45 pm

    Thank you for such a Great recipe! I made this for our 25th wedding anniversary and my husband and I both loved it!
    I make a cake pan release of 1/2 cup Crisco solid shortening and 1/4 cup of flour. Mix with a hand mixer. I coat pans with this and have never had a problem with cakes sticking. What you don’t use can be refrigerated for up to 6 months. I used with this recipe and my cake slid out of the bundt pan..

    Reply
    • Adell says

      March 1, 2018 at 10:58 pm

      Happy Anniversary! 25 years! Awesome 🙂 I am so glad you loved it. That pan release sounds great, I’ll have to make some of this next time I bake a cake for sure. Thanks for sharing!

      Reply
  30. Jennifer says

    February 22, 2018 at 5:08 pm

    Absolutely love this cake. I was wondering if I did the same steps, could I make these in cupcakes? Wondering what you think.

    Reply
    • Adell says

      March 1, 2018 at 10:53 pm

      I bet you could. Maybe just swirl the raspberry filling into each cupcake? If you try it, let us know how it worked!

      Reply
  31. Holly says

    February 26, 2018 at 7:07 am

    Could this cake be made ahead of time and frozen? I’m wanting it for a party in mid March but like to get things done early.

    Reply
    • Adell says

      March 1, 2018 at 10:53 pm

      I think you could. I have never frozen this cake before but I think it would work well.

      Reply
    • Nancy J. says

      November 28, 2020 at 2:11 pm

      Just made this for Thanksgiving & added a 1/2 cup of Chambord, it was simply devine! Will definitely be making this again.

      Reply
      • Adell says

        December 6, 2020 at 9:38 pm

        Yum! I am so glad you enjoyed it! Thanks for the feedback. Happy Holidays!

        Reply
  32. Angelia says

    May 19, 2018 at 4:17 pm

    I found your recipe when I went on a search to locate a recipe for a white chocolate raspberry cake. I usually purchase one for our daughter-in-law for her birthday at a local cake shop in their home town. When I found your recipe, I decided to make it myself instead. This cake is absolutely wonderful! In fact, we won’t tell, but this one was better than the ones I had purchased in the past. I made two small bundt cakes and had enough batter to make some cupcakes, too. I served them at a family dinner where we celebrated the birthday. I sent one of the small cakes home with our daughter-in-law (the “birthday girl”). Everyone loved the cake. My niece said it was outstanding! Thank you for sharing the recipe. It will be one I do over and over again.

    Reply
    • Adell says

      July 31, 2018 at 2:56 pm

      I am so glad you found the recipe and that you will be making it again! So happy everyone loved it. And happy birthday to your daughter in law!

      Reply
  33. Dee says

    September 25, 2018 at 3:03 pm

    Just made this today! AMAZING!! I baked it at. 325 for 70 min. perfect! Huge hit with the family

    Reply
    • Adell says

      September 27, 2018 at 11:48 pm

      YAY! I am so happy you all loved it! It’s such a delicious cake!

      Reply
  34. Cindy B. says

    September 28, 2018 at 7:35 am

    This cake is just “The Bomb”!! LOVE IT! It looks so “impressively dressy” like it came from a specialty bakery and tastes as good as it looks… A big favorite for our house.

    Reply
  35. Cindy Wilt says

    October 1, 2018 at 6:11 pm

    Made this cake today…local grocery did not have pie filling so used jam. Wonder if this is reason cake didn’t release from pan completely? Ugh! Hopefully frosting will cover the mess on top!

    Reply
    • Adell says

      October 15, 2018 at 9:36 am

      Darn! That could be the reason. The filling is a thicker consistency. Hopefully it still tasted great all the same 🙂 But I do recommend using pie filling if at all possible. Hope you enjoyed!

      Reply
  36. SQ says

    December 8, 2018 at 9:44 pm

    This cake was absolutely amazing! I’m planning to make it again for a large crowd and want to bake in advance. How early can I bake it and how does it need to be stored? Thank you

    Reply
    • Adell says

      December 11, 2018 at 10:08 pm

      If you freeze it (wrap tightly first) you could do it a week or so in advance. Then just let thaw and frost when needed! I have never tried this from frozen, but you could also make 2 days in advance and keep in the fridge. Let me know how it works for you!

      Reply
  37. Jen says

    December 13, 2018 at 9:17 am

    If i cant find raspberry pastry or pie filling in my store is there something I can subsitute it with?

    Reply
    • Adell says

      December 14, 2018 at 10:00 pm

      I am not sure what you could sub this with besides a homemade version of pie filling. I think a raspberry jam would be too runny. I haven’t tried it with anything but the pie filling.

      Reply
  38. B.Baker says

    March 1, 2019 at 12:29 pm

    Do you use instant pudding or the cook and serve pudding??

    Reply
    • Adell says

      March 4, 2019 at 9:53 pm

      use instant pudding 🙂

      Reply
  39. Gloria says

    April 24, 2019 at 12:47 pm

    I will definitely need to make this recipe, I only have it pinned 4 times! LOL! I was writing down all the ingredients just now, when I noticed that I had it pinned already!

    Reply
    • Adell says

      May 16, 2019 at 11:56 pm

      Yes you need to make this cake! It is so yummy and has wonderful reviews too 🙂

      xo,
      Adell

      Reply
  40. Cyndee DiNardo says

    June 16, 2019 at 5:20 pm

    Made this cake for my Dad’s 82nd b-day. It got great reviews.I normally would not make a recipe that starts with a cake mix but I am glad I tried this one. Next time I will pour half the batter in because my filling did sink to the bottom, despite trying to divide the batter into thirds. I couldn’t find raspberry so I used cherry pie filling. Thanks for the great recipe.

    Reply
    • Adell says

      June 25, 2019 at 9:52 pm

      I am the same way about a cake mix but this is so good you don’t even realize it starts with a cake mix! Happy Birthday to your Dad! Wow, 82! Amazing!
      xo,
      Adell

      Reply
  41. Crystal says

    July 4, 2019 at 2:04 pm

    I’ve made this cake 4 times now and it is a hit each time! Thanks for the recipe.

    Reply
    • Adell says

      July 8, 2019 at 3:49 pm

      That makes me so happy!!! Thanks for the comment and I’m so glad you love this cake 🙂

      xo,
      Adell

      Reply
  42. Charlene McEwen says

    July 6, 2019 at 11:39 am

    Cake sounds divine. Can I use a yellow cake mix or even a sugar free cake mix?

    Reply
    • Adell says

      July 8, 2019 at 3:52 pm

      I think you could use yellow cake mix. It would have a slightly different flavor. I haven’t tried it with this recipe. I also haven’t baked with a sugar free version so I can’t say how that would work out. If you try them, let me know!

      xo,
      Adell

      Reply
  43. Amie says

    July 13, 2019 at 11:01 pm

    I’m having a problem with the pie filling or jam sinking to the bottom of the pan (top of cake). I’m not able to frost or serve it because it’s all slimy….but delicious. Do you have any suggestions to help prevent this?

    Reply
    • Adell says

      July 25, 2019 at 2:46 pm

      Are you using pie filling or raspberry jam? Maybe add more of the cake batter first, then add the pie filling on top of about 3/4 of the cake mix and cover with the remaining 1/4. Hope that help!

      xo,
      Adell

      Reply
  44. Jolene Hampton White says

    August 18, 2019 at 3:38 pm

    So you DO use whole eggs and not the whites only as the directions on the Duncan Hines specify? Your recipe sounds and looks divine and I’m prepping ingredients to bake it tonight. It’ll be for the birthday of a gal in my book club tomorrow evening! So eagerly anticipating the flavors! Thanks for sharing!

    Reply
    • Adell says

      August 18, 2019 at 10:44 pm

      Yes. Use the whole eggs. You don’t follow the directions on the back of the cake mix. Disregard those :). I hope you love the cake! And happy birthday to your friend!

      xo,
      Adell

      Reply
  45. Courtney says

    October 15, 2019 at 11:34 am

    I would like to do this as a layer cake with 3 6in round pans. What changes would I need to make?

    Reply
    • Adell says

      October 22, 2019 at 10:27 am

      I would just bake for less time! And add the raspberry and swirl it around. If you try it, let us know how it turns out for you!

      Reply

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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