White Chocolate-Raspberry Bundt Cake
This decadent Bundt cake with raspberry jam, white chocolate chips, and cream cheese frosting is made easy with the help of a cake mix.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Make a fluted tube pan greased (such as Bundt).
In a big bowl, mix cake mix, yogurt, water, oil, and pudding mix.
Until moistened, beat with an electric mixer at low speed.
Beat for two minutes at medium speed increase.
Add white chocolate chips and stir.
Half of the batter should be poured into the pan.
Pour raspberry jam over the batter and use a knife to quickly swirl the two ingredients together.
Remaining batter should be poured over jam.
Bake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center comes out clean.
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