Ingredients for - White Chocolate-Raspberry Bundt Cake

1. Vanilla cake mix 1 (15.25 ounce) package
2. Plain Greek yogurt 1 cup
3. Water 1 cup
4. Vegetable oil ⅓ cup
5. Eggs 3
6. Instant white chocolate pudding mix 1 (3.9 ounce) package
7. White chocolate chips 1 cup
8. Seedless raspberry jam ½ cup
9. Cream cheese, softened 1 (8 ounce) package
10. Butter, softened ¼ cup
11. Vanilla extract 1 teaspoon
12. Confectioners' sugar 1 cup

How to cook deliciously - White Chocolate-Raspberry Bundt Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

2 . Stage

Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

4 . Stage

Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.

5 . Stage

While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.

6 . Stage

When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.