Skip the Expensive Bakery Version and Make this Raspberry Bundt Cake Recipe!

We did a full taste on Instagram showing the Nothing Bundt Cake version of this cake, and our White Chocolate Raspberry copycat version, and everyone agreed this one tasted better, was just as beautiful, and it costs $10 to make, instead of the $50 bakery version! We add two raspberry swirls instead of one, and decorate it simply, with some fresh raspberries and shaved chocolate in the center of the bundt cake. This is also the easiest bundt cake to frost with cream cheese frosting.

I also have a copycat recipe for the Nothing Bundt Cake Chocolate Chocolate Chip Cake!

Try more of my bundt cake recipes, like Rum Cake, Apple Bundt Cake, Banana Bundt Cake, Red Velvet Bundt Cake, Chocolate Nothing Bundt Cake, and Sour Cream Pound Cake!

How to make White Chocolate Raspberry Nothing Bundt Cake:

Grease Bundt Pan: Grease the pan with a thin layer of shortening (or butter), getting into every crack and crevice and up the sides of the pan. Lightly dust with thin layer of flour. I like to hold the pan of the sink and tap the sides with my hand, as it rotate the pan around, to make sure a dusting of flour reaches all over the pan.

Make Cake Batter: Combine cake mix, pudding mix, sour cream, eggs, milk, and oil in a large mixing bowl and stir until combined and smooth. Stir in white chocolate chips.

Raspberry Swirl and Bake: Pour half the cake batter in a greased and floured bundt pan. Spoon dollops of half of the raspberry jam in a line in the middle of the batter. Use a knife to swirl back and forth. Pour the rest of the batter on the top along with another layer of the raspberry swirl jam. Bake at 350°F for 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Let cake cool for 10 minutes before inverting onto a wire cooling rack. I like to gently run a butter knife around the edges first.

Frost and Serve: Make cream cheese frosting, adding powdered sugar as needed until it is a thicker consistency. (Make sure to use full fat cream cheese or else it won't be the thick consistency we want.) Transfer frosting into a piping bag with a coupler or zip-top bag with the corner snipped. Start on the outside of the cake and pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around the cake. Finish by using a metal cake spatula to gently swirl around the center hole to make it smooth. Serve immediately or refrigerate. Decorate with fresh raspberries and white chocolate curls, if desired.

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White Chocolate Raspberry Nothing Bundt Cake

This White Chocolate Raspberry Bundt Cake tastes even better than the bakery version, made with a simple box cake mix and a gorgeous raspberry swirl. Topped with thick cream cheese frosting and fresh raspberries, it's the show-stopping dessert your family will request again and again.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 servings

Calories 463kcal

Author Lauren Allen

Cost 12

Equipment

• Bundt pan
• Hand mixer , or
• Stand Mixer
• Mixing bowl

Ingredients

Cake:

• 1 package white cake mix
• 1 (3.4 oz) box instant white chocolate pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil, canola, or avocado oil
• 1 1/2 cups white chocolate chips (Ghirardelli brand recommended)
• 1/2 cup raspberry preserves or jam , divided (use good quality!)

Cream Cheese Frosting:

• 8 ounces full-fat cream cheese , softened
• 1/4 cup butter , softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

For decorating (Optional):

• fresh raspberries
• white chocolate , shaved or curled

US Customary – Metric

Instructions

• Preheat oven to 350°F. Grease and flour a bundt cake pan very well.
• Cake Batter: In a large bowl add cake mix, pudding mix, sour cream, eggs, milk, and oil and mix until smooth and combined. Stir in the white chocolate chips.
  1 package white cake mix, 1 (3.4 oz) box instant white chocolate pudding mix, 1 cup sour cream, 4 large eggs, ½ cup milk, ½ cup vegetable oil, canola, or avocado oil, 1 ½ cups white chocolate chips
• Pour half of the batter into the prepared bundt pan.
• Add Raspberry Swirls: Spoon dollops of half of the raspberry preserves over the batter and gently swirl with a knife.
  ½ cup raspberry preserves or jam
• Add the remaining cake batter on top. Spoon remaining raspberry preserves over the top layer of batter and lightly swirl again. Be careful not to overmix–you want ribbons of raspberry throughout the cake.
• Bake for 45-50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
• Cool: Allow cake to cool in the pan for 10 minutes, then gently run a butter knife around the edges and invert onto a wire rack to cool completely.
• Cream Cheese Frosting: Beat cream cheese and butter together until light and fluffy. Add in vanilla extract and add powdered sugar a little at a time, beating until smooth and creamy. Add additional powdered sugar if needed for a thicker consistency.
  8 ounces full-fat cream cheese, ¼ cup butter, 1 teaspoon vanilla extract, 2 cups powdered sugar
• Frost: Spoon frosting into a piping bag with only a coupler in it (no metal tip), (or use zip-top bag with the corner snipped). Starting at the outer edge of the cake (about 1.5 inches from the bottom of the cake), pipe thick lines of frosting up and over the cake toward the center hole. Continue all the way around the bundt cake.
• Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months). Add fresh raspberries and white chocolate to decorate the center of the bundt cake, just before serving, if desired.
  fresh raspberries, white chocolate

Notes

Cream Cheese: Make sure you use full fat cream cheese for the frosting. If you use lower fat, it won't be thick enough to pipe the lines shown. It will be too soft. 

Powdered Sugar: You make find that you need to add a little extra powdered sugar–add enough that the frosting is thick enough to pipe.

Make Ahead Instructions: this cake is a great one to make in advanced. Store it covered in the refrigerator for up to 5 days.

Freezing Instructions: Refrigerate to allow the frosting to set up, then cover well with plastic wrap, and then tinfoil and freeze for up to 3 months.

Other Nothing Bundt Cake Flavor Variations: 

• Nothing Bundt Cake Chocolate Chocolate Chip Copycat Recipe 
• Red Velvet: Use a Red velvet cake mix + cheesecake instant pudding mix + chocolate chips
• Confetti: Use a White cake + vanilla instant pudding mix + rainbow jimmies
• Strawberries & Cream: Use a Strawberry cake + cheesecake instant pudding mix + strawberry preserves swirl
• Carrot: Use a Spice cake + cheesecake instant pudding mix + ½ cup drained crushed pineapple + ½ cup shredded carrots carrots + pecans
• Banana Pudding: Use a Yellow cake mix + banana cream instant pudding + crushed Nilla wafers and fresh bananas to decorate

 

Nutrition

Calories: 463kcal | Carbohydrates: 60g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 336mg | Potassium: 141mg | Fiber: 1g | Sugar: 45g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

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Nothing says “warm weather” quite like a vibrant, satisfying pasta salad.

Perfect for picnics, potlucks, or an easy weeknight dinner, these recipes are loaded with fresh ingredients and delicious dressings that will make them your new go-to side dishes.

1. Chicken Caesar Pasta Salad

The combination of crunchy croutons, crisp romaine, juicy chicken, and creamy Caesar dressing in this Chicken Caesar Pasta Salad makes every bite just unbeatable.

2. Italian Pasta Salad

Italian Pasta Salad is easy to make, loaded with all the good stuff, and tossed in zesty homemade dressing.

3. Street Corn Pasta Salad

Street Corn Pasta Salad has fresh roasted corn tossed with pasta and a flavorful creamy lime sauce – it's everyone's favorite.

4. Tortellini Pasta Salad

Tortellini Pasta Salad turns cheese-filled tortellini into a filling cold salad with vegetables, dressing, and plenty of flavor for BBQs, picnics, or meal prep. Also, try our Pesto Tortellini.

5. Pesto Pasta Salad

Bright basil flavor, pasta, vegetables, and parmesan make Pesto Pasta Salad a fresh summer recipe that feels easy but is still special enough for company.

6. Orzo Salad

Orzo Salad is light, fresh, and easy to serve with grilled chicken, burgers, fish, or sandwiches all summer long.

7. Cold Noodle Salad

Cold Noodle Salad is fresh, fast, and packed with noodles, crisp veggies, herbs, crunchy nuts, and a tangy soy-lime dressing. You can add protein with chicken, tofu, or shrimp!

8. Healthy Chicken Pasta Salad

Healthy Chicken Pasta Salad is a satisfying make-ahead option with tender chicken, pasta, vegetables, and dressing in every bite.

9. Classic Macaroni Salad

Creamy, classic, and completely nostalgic, Macaroni Salad is the cookout side dish that has never once wondered whether it belongs next to burgers and hot dogs.

10. Tuna Pasta Salad

Tuna Pasta Salad is a creamy and satisfying recipe for quick lunches, potlucks, or easy dinners when simple sounds best.

White Chocolate Raspberry Bundt Cake (Nothing Bundt Cake Copycat)

10 Summer Pasta Salads That Deserve a Spot at Your Cookout

Baked Beans Recipe

Asian Chicken Salad

Meal Plan (214)

Homemade Pesto

The Baked Beans That Steal the Show!

Baked beans are one of those recipes that I genuinely look forward to making every summer, and they really do taste better from scratch. I've brought these to so many BBQs and potlucks over the years, and without fail someone always asks for the recipe.

Also Baked Beans are a great side dish to make ahead of time (up to 3-4 days ahead, even! Refer to my recipe notes within the recipe card)!

My favorite way to serve baked beans is with ribs, grilled chicken, or the best smash burgers!

Try more of my side dishes, like Broccoli Apple Salad, Tomato Cucumber Salad, Orzo Salad, Italian Pasta Salad, Baked Mac and Cheese, Macaroni Salad, Watermelon Salad, and Frog Eye Salad!

How to make Baked Beans From Scratch:

Cook Bacon: In a pan, cook bacon over medium heat, stirring often until it's crispy. Transfer to a plate lined with a paper towel.

Sauté Veggies: Drain some of the bacon grease then sauté onion in the same pot with a little bacon grease for about 4 minutes. Add bell pepper and garlic then cook for 2 more minutes.

Combine: Add remaining ingredients and the bacon back to the pot and stir everything together. Taste and add additional salt and pepper, if needed.

Bake: Pour into a 9×13 baking pan and cover with foil. Bake at 375°F for 1-2 hours, depending on how thick you like them. Remove foil and bake for an extra 10 minutes. Remove from oven and let rest for at least 15 minutes before serving.

Serve: I love to serve these with Steak or Chicken Kabobs, Smash Burgers, Pulled Pork Sandwiches, Slow Cooker Ribs, or Black Bean Burgers!

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Baked Beans

Skip the can and make the best Baked Beans recipe, easily from scratch. Our version is smoky, hearty, and endlessly customizable. It's ready to steal the show at any BBQ or cookout.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cool 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 256kcal

Author Lauren Allen

Cost 13

Equipment

• 9×13 metal baking dish
• Pot

Ingredients

• 10 slices bacon , chopped
• 1 yellow onion , medium, finely chopped
• 1 red bell pepper , finely chopped
• 2 cloves garlic , minced
• 15 oz can kidney beans , drained
• 15 oz can navy beans , drained
• 15 oz can pinto beans , drained
• 15 oz can baked beans Undrained
• 2/3 cup ketchup
• 2/3 cup light brown sugar , packed
• 8 oz tomato sauce
• 1/4 cup molasses
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon yellow mustard
• 1 teaspoon hot sauce , or more, to taste
• ½ teaspoon liquid smoke , optional for smoky flavor
• 1/2 teaspoon freshly ground black pepper , or more, to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees.
• Cook Bacon: Add bacon to a large pot. Turn heat to medium and cook, stirring often until crisp. Remove to a paper-towel lined plate. Remove only some of the excess grease.
  10 slices bacon
• Sauté veggies: Add onion to pan and sauté for 4 minutes. Add bell pepper and garlic and cook for 2 more minutes.
  1 yellow onion, 1 red bell pepper, 2 cloves garlic
• Add remaining ingredients and bacon and to stir to combine. Taste and add additional salt and pepper, if needed.
  15 oz can kidney beans, 15 oz can navy beans, 15 oz can pinto beans, 15 oz can baked beans, 2/3 cup ketchup, 2/3 cup light brown sugar, 8 oz tomato sauce, ¼ cup molasses, 1 Tablespoon Worcestershire sauce, 1 Tablespoon yellow mustard, 1 teaspoon hot sauce, ½ teaspoon liquid smoke, ½ teaspoon freshly ground black pepper
• Bake: Pour mixture into a 9×13 baking pan and bake, covered with foil, for 1 to 2 hours, depending on desired thickness. Uncover and bake an additional 10 minutes. Allow to cool for at least 15 minutes before serving.

Video

Notes

Store leftovers in the fridge for up to 1 week.

Make Ahead Instructions: Follow instructions until the baking step. Cover and refrigerate for 3-4 days. Allow beans to sit at room temperature for 30 minutes then bake as instructed.

Freezing Instructions: Freeze for up to 3 months in a freezer safe container. Thaw completely in the refrigerator before baking.

Variations:

• • Saucy vs Thick: For saucy beans, cook for recommended 1 hour. Bake for 30 minutes to an hour longer for a thicker consistency.

• • Sweetness: These beans are on the sweeter side, so feel free to cut the brown sugar down to ⅓ cup, if desired.

• • Instant Pot Baked Beans

• • Slow Cooker Baked Beans: Cook bacon then sauté onion in a skillet on the stove. Add all ingredients to slow cooker and stir to combine. Cook on LOW for 4-6 hours or high for 2-3 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 54g | Protein: 10g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 518mg | Potassium: 751mg | Fiber: 11g | Sugar: 22g | Vitamin A: 464IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 4mg

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I originally shared this recipe May 2022. Updated May 2024 and May 2026.

Asian Chicken Salad is all I want in a salad.

This Asian Chicken Salad might be my absolute favorite salad! The combination of crunchy cabbage, sweet mandarin oranges, and that savory marinated chicken is just perfect and the fact that the marinade pulls double duty as the dressing? Total game changer. I've brought this to potlucks, made it for lazy Sunday lunches, and thrown it together on busy weeknights, and it never disappoints. It's so easy to prep ahead and is perfect for meal prepping lunches!

Try my other salad recipes, like Chicken Caesar Pasta Salad, Orzo Salad, Chicken Pasta Salad, Italian Grinder Chopped Salad, and Cold Noodle Salad!

How to make Asian Chicken Salad:

Marinate Chicken: Whisk the dressing/marinade ingredients together except for the red wine vinegar and sliced green onions. Pour 3 tablespoons on top of the chicken to marinate and place in the refrigerator then stir the red wine vinegar and sliced green onions into the rest for the dressing.

Grill Chicken: On medium high heat, grill your chicken for about 3 minutes per side. Let it rest for a few minutes then slice the chicken.

Assemble: In your salad bowl, combine lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges, and cilantro. Place chicken on top then toss the salad with the desired amount of dressing. Garnish with crunchy wonton strips or chow mein noodles and serve immediately.

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Asian Chicken Salad

The best fresh, crunchy Asian Chicken Salad loaded with cabbage, cucumber, bell peppers, mandarin oranges, grilled marinated chicken and a flavorful homemade dressing.

Course Main Course

Cuisine American, asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 457kcal

Author Lauren Allen

Cost 15

Equipment

• Knife

Ingredients

Marinade and Dressing:

• 1/4 cup low-sodium soy sauce
• 2 Tablespoons fresh chopped ginger
• 1/4 cup olive oil
• 2 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1/2 teaspoon Sriracha hot sauce , or more, to taste
• 1/2 teaspoon salt
• 1/4 cup red wine vinegar
• 2 green onions , finely chopped
• 2 boneless, skinless breasts

For the Salad:

• 1 large head romaine or green leafy lettuce , chopped
• 2 cups chopped red, green or napa cabbage
• 1/2 english cucumber sliced
• 1 carrot , shredded
• 1/2 cup sliced almonds or cashews
• 1 bell pepper (any color), chopped
• 11 ounce can mandarin oranges drained
• 1/2 cup chopped fresh cilantro

For Topping:

• Handful Crunchy chow mein noodles or wonton strips , optional

US Customary – Metric

Instructions

• Make Marinade: Whisk together the soy sauce, chopped ginger, olive oil, hoisin sauce, sesame oil, sriracha, and salt.
  ¼ cup low-sodium soy sauce, 2 Tablespoons fresh chopped ginger , ¼ cup olive oil, 2 Tablespoons hoisin sauce, 1 Tablespoon sesame oil, ½ teaspoon Sriracha hot sauce, ½ teaspoon salt
• Marinate Chicken: Add 3 tablespoon of the marinade to a bowl or large ziplock bag (the rest will be reserved for the dressing). Cut the chicken breasts in half, lengthwise (butterfly), to create 6 thin chicken breast halves. Add to the marinade and refrigerate for at least 30 minutes, or up to 3-4 hours.
  2 boneless, skinless breasts
• Dressing: To the remaining marinade, add red wine vinegar and sliced green onions, to make a dressing for the salad. Refrigerate. 
  ¼ cup red wine vinegar, 2 green onions
• Salad: Add lettuce, cabbage, cucumber, carrots, almonds, bell peppers, mandarin oranges and cilantro to a large bowl. 
  1 large head romaine or green leafy lettuce, 2 cups chopped red, green or napa cabbage, ½ english cucumber, 1 carrot, ½ cup sliced almonds or cashews, 1 bell pepper, 11 ounce can mandarin oranges, ½ cup chopped fresh cilantro
• Grill chicken on medium high heat, cooking for about 3 minutes on each side, flipping once, until cooked through. Remove to a cutting board and allow to rest for 5 minutes. Slice the chicken against the grain and add to the salad.
• Serve: Pour desired amount of dressing on top and toss to combine. Garnish with crunchy wonton strips or chow mein noodles, if desired.
  Handful Crunchy chow mein noodles or wonton strips

Video

Notes

Vegetarian: Leave off the chicken or replace with tofu.

Toss in more Vegetables: Use any seasonal vegetables you have, including snap peas, edamame, sprouts, radishes, shredded brussels sprouts, celery, broccoli, etc. You can also use any type of lettuce or onion you have on hand.

Make Ahead Instructions: The dressing, marinating the chicken, and chopping the salad ingredients can be done up to one day in advance. Then, when it is time to eat just grill the chicken and toss the salad with the dressing.

Nutrition

Calories: 457kcal | Carbohydrates: 24g | Protein: 30g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 1405mg | Potassium: 959mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4545IU | Vitamin C: 85.1mg | Calcium: 105mg | Iron: 2.3mg

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I originally shared this recipe January 2016. Updated May 2021 and May 2026.

Using a weekly meal plan is the best way to cook healthier for your family and save money and time! This week's menu includes our popular Tostadas, Tortellini Pasta Salad, Cajun Chicken & Sausage Kebabs, Meatballs Arrabiatta, and Smash Burgers.

Monday: Tostadas $16

Tuesday: Tortellini Pasta Salad $14

Wednesday: Cajun Chicken & Sausage Kebabs $15

Thursday: Meatballs Arrabiatta $27

Friday: Smash Burger $15

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Homemade Pesto in Minutes

I truly fell in love with true Pesto (Pesto alla Genovese as they call it in Italy) in Liguria–it was just so fresh and bright green, and nothing like store-bought pesto. A really good pesto transforms everything from pasta, sandwiches, pizza, roasted veggies, or a dip for my fresh baguettes. The fresh basil and lemon give it this bright, vibrant flavor that the jarred stuff just can't touch. Trust me, your family will be obsessed!

Try more of our sauce recipes, like Homemade Ranch, Easy Salsa, Ricotta Cheese, BBQ Sauce, Pancake Syrup, or Hot Fudge!

How to make Pesto:

Combine: Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl again. Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency. 

Refrigerate: Store immediately in an airtight container, in the fridge, until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown). Use this homemade pesto in our Pesto Pasta, Pesto Tortellini, or Pesto Pasta Salad!

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Easy Homemade Pesto

Homemade Pesto is one of the easiest, most flavorful sauces you can make, and it blows store-bought out of the water! With just a handful of fresh ingredients and a food processor, you'll have a bright, restaurant-quality basil pesto ready in minutes.

Course sauce

Cuisine Italian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 205kcal

Author Lauren Allen

Cost 12

Equipment

• Food Processor

Ingredients

• 1/3 cup Pine Nuts*
• 4 Garlic Cloves
• 1/2 cup Parmesan Cheese or Parmigiano Reggiano
• 2 ½ cups fresh basil leaves (tightly packed)
• Juice from ½ of a small lemon
• ½ to 3/4 cup Extra-Virgin Olive Oil
• Salt and pepper , to taste

Instructions

• Add pine nuts, garlic and parmesan cheese to a food processor and pulse several times. Scrape down the sides of the bowl. Add basil and pulse until well chopped. Scrape down the sides of the bowl.
  ⅓ cup Pine Nuts*, 4 Garlic Cloves, ½ cup Parmesan Cheese or Parmigiano Reggiano, 2 ½ cups fresh basil leaves (tightly packed)
• Add lemon juice and then slowly drizzle in the olive oil, as you pulse. Start with ½ cup. Add salt and pepper, to taste. Add more olive oil, until it reaches a soft sauce consistency.
  Juice from ½ of a small lemon, ½ to ¾ cup Extra-Virgin Olive Oil, Salt and pepper
• Store immediately in an airtight container, in the fridge, until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown).

Notes

Yield: About 1 ½ cups, 12 servings. Serving Size: 2 Tbsp.

Pine Nuts: If you have time, toast the pine nuts for a few minutes in a skillet over medium heat, stirring constantly, until golden. You could also use cashews, almonds or walnuts.

Make Ahead Instructions: Make pesto and store in an airtight container, in the fridge, until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown).

Freezing Instructions: Pesto can be frozen in an air-tight freezer safe container (or even ice cube trays, covered) for up to 3 months.

Nutrition

Calories: 205kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 74mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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