Instant Pot White Chocolate Raspberry Bundt Cake
Our Instant Pot White Chocolate Raspberry Bundt Cake makes a delicious dessert!
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