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Instant Pot White Chocolate Raspberry Bundt Cake Recipe

Instant Pot White Chocolate Raspberry Bundt Cake

Our Instant Pot White Chocolate Raspberry Bundt Cake makes a delicious dessert!
5 from 4 votes
Course Dessert
Cuisine American

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
Keyword bundt cake, Instant Pot, Instant Pot White Chocolate Raspberry Bundt Cake