Go Back

Blackberry White Chocolate Bundt Cake With Cream Cheese Frosting

Print Recipe

Ingredients
  

  • 1 box white cake mix 15.25 oz
  • 1 box instant vanilla pudding 3.4oz
  • 1 cup sour cream
  • 4 lg eggs
  • 1/4 cup water
  • 1/2 cup oil
  • 1 cup white chocolate chips
  • 2/3 cup blackberry jam

Instructions
 

  • Preheat oven to 350°F. Grease bundt pan and set aside.
  • In a large bowl or stand mixer, mix together box cake mix, pudding mix, sour cream, eggs, water, and oil until smooth.
  • Scoop half of the cake batter into the bundt pan. Add half of the white chocolate chips and gently stir. Mix the jam well and spoon half of the jam mixture on top of the cake batter and use a knife to gently swirl. Repeat with second half of cake batter, white chocolate chips and jam.
  • Bake at 350°F for 45-50 minutes. Remove from oven and let cool for 20 minutes. Flip onto cooling rack and gently remove bundt pan. Let cool completely.
  • Note: If making in advance, wrap cake in plastic wrap and freeze until ready to use.

Notes

Cream Cheese Frosting:
8 oz cream cheese at room temp
1/4 cup butter at room temp
2 cup powdered sugar
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and mix until smooth. Scoop into a plastic bag and refrigerate for 30 minutes before frosting. Cut the corner of the bag and pipe onto the cake from the outside in.