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Instant Pot Nothing Bundt Cakes White Chocolate Raspberry Bundt

This Instant Pot Nothing Bundt Cakes White Chocolate Raspberry Bundt is so easy to make has such an amazing flavor. This is a great tasting copy cat version of the popular bakery cake Nothing Bundt Cakes White Chocolate Raspberry Bundt cake. This cake is creamy and flavorful and when you make it in the Instant Pot, this cake couldn't be easier to make.
Prep Time15 mins
Cook Time35 mins
Course: Cake
Cuisine: American
Keyword: Nothing Bundt Cakes White Chocolate Raspberry Bundt
Servings: 6
Calories: 1388kcal
Author: Jill


  • 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
  • 1 - 8 oz cream cheese softened
  • ½ C unsalted butter softened
  • 4 C powdered sugar
  • 1 tsp pure vanilla extract


  • 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 IP
  • Close the lid and lock to sealing
  • Cook on manual high pressure for 35 minutes
  • Do a QP 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

Make the 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


Calories: 1388kcal | Carbohydrates: 203g | Protein: 12g | Fat: 61g | Saturated Fat: 27g | Cholesterol: 90mg | Sodium: 1133mg | Potassium: 396mg | Fiber: 2g | Sugar: 160g | Vitamin A: 955IU | Vitamin C: 3mg | Calcium: 346mg | Iron: 2mg