Instant Pot White Chocolate Raspberry Bundt Cake

My son and I have never had bundt cake but it sure does sound delicious. The last time we had cake was for his birthday and he was sick at the time! We recently made a White Chocolate Raspberry Bundt Cake in the Instant Pot

Instant Pot White Chocolate Raspberry Bundt Cake

Disclosure: This post contains affiliate links.

I love my Instant Pot! I admit, I haven’t used it much! I’ve been so busy as a college student! I am also still dealing with coughing fits and my asthma is acting up. Everything is a bit overwhelming but I am doing my best. 

You will love our copycat recipe version of Nothing Bundt Cakes White Chocolate Raspberry Bundt Cake! Instead, we use an Instant Pot!

I am so excited to share Instant Pot White Chocolate Raspberry Bundt Cake recipe!

Instant Pot White Chocolate Raspberry Bundt Cake served on a plate

Instant Pot White Chocolate Raspberry Bundt Cake

Ingredients

1 – 15.25 oz box white cake mix

1 – 3.4 oz instant white chocolate pudding mix

1 C sour cream

4 large eggs

¼ C water

½ C canola oil

1 C chopped white chocolate chips

½ C raspberry jam (Bought an 18oz)

Frosting Ingredients

1 – 8oz cream cheese, softened

½ C unsalted butter softened

4 C powdered sugar

1 tsp pure vanilla extract

1 disposable piping bag

Directions

Spray a 6inch bundt pan with pam baking spray and set aside

White chocolate raspberry bundt IP

Using a hand mixer, combine and beat together until smooth the cake mix, white chocolate pudding mix, sour cream, eggs, and canola oil

Fold in the white chocolate chips

White chocolate rasp bundt ip 2

Pour batter into the bundt pan about ⅓ of the way full

Spoon the raspberry jam onto the bottom half of the batter

Pour more batter into the pan filling it about 2/3rd full

White chocolate raspberry bundt IP 3

Cover tightly with foil

Add 1 C of water into the inner bowl of the Instant Pot

Place trivet inside

Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the Instant Pot

Close the lid and lock to sealing

Cook on manual high pressure for 35 minutes

Do a Quick Pressure release

Allow to cool for 30-60 minutes

Use a knife to separate the cake from the bundt pan and place onto a 9in round cake board

Cream Cheese Frosting

Using a medium bowl, beat together the cream cheese, butter and powdered sugar until creamy and combined

Beat in the vanilla until combined

Scoop into the piping bag

Cut the tip off the piping bag

Frost the cake from the outside in strips and then fill in the middle with frosting

Instant Pot White Chocolate Raspberry Bundt Cake upclose
Instant Pot White Chocolate Raspberry Bundt Cake Recipe
Print Recipe
5 from 2 votes

Instant Pot White Chocolate Raspberry Bundt Cake

Our Instant Pot White Chocolate Raspberry Bundt Cake makes a delicious dessert!
Course: Dessert
Cuisine: American
Keyword: bundt cake, Instant Pot, Instant Pot White Chocolate Raspberry Bundt Cake

Ingredients

Bundt Cake Ingredients

  • 1 15.25 oz box white cake mix
  • 1 3.4 oz instant white chocolate pudding mix
  • 1 C sour cream
  • 4 large eggs
  • ¼ C water
  • ½ C canola oil
  • 1 C chopped white chocolate chips
  • ½ C raspberry jam Bought an 18oz

Frosting Ingredients

  • 1 8 oz cream cheese softened
  • 1/2 C unsalted butter softened
  • 4 C powdered sugar
  • 1 tsp pure vanilla extract
  • 1 disposable piping bag

Instructions

Bundt Cake Directions

  • Spray a 6inch bundt pan with pam baking spray and set aside
  • Using a hand mixer, combine and beat together until smooth the cake mix, white chocolate pudding mix, sour cream, eggs, and canola oil
  • Fold in the white chocolate chips
  • Pour batter into the bundt pan about ⅓ of the way full
  • Spoon the raspberry jam onto the bottom half of the batter
  • Pour more batter into the pan filling it about 2/3rd full
  • Cover tightly with foil
  • Add 1 C of water into the inner bowl of the Instant Pot
  • Place trivet inside
  • Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the Instant Pot
  • Close the lid and lock to sealing
  • Cook on manual high pressure for 35 minutes
  • Do a Quick Pressure release
  • Allow to cool for 30-60 minutes
  • Use a knife to separate the cake from the bundt pan and place onto a 9in round cake board

Cream Cheese Frosting

  • Using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined
  • Beat in the vanilla until combined
  • Scoop into the piping bag
  • Cut the tip off the piping bag
  • Frost the cake from the outside in strips and then fill the middle with frosting
Instant Pot White Chocolate Raspberry Bundt Cake - social media

Don’t forget to bookmark, pin, and share this recipe! Looking for more Instant Pot recipes? We also have our Instant Pot Chocolate Cheesecake and Instant Pot Cranberry French Toast!

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About Admin

Stephanie is a single mom to a teen with Autism. She is a new homeowner and starting a new chapter! Feel free to contact Stephanie for more information on how she can help your company.

Comments

  1. Hmmm, Looking Delicious, I think its Very tasty.

  2. Cheryl+Wilson says

    Another great reason to purchase an instant pot

  3. MistressLiliana says

    Looks tasty

  4. Darlene Carbajal says

    5 stars
    It’s been a while since I made a bundt cake!

  5. 5 stars
    I did not know you could do this I will have to try it .

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