Mini raspberry bundt cakes with cream cheese glaze

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Mini raspberry bundt cakes with cream cheese glaze -these super soft soft and full of the most delicious flavors! A must make!

These are one of those desserts that are so good you’ve got to share them or you may be tempted to eat the whole pan. Literally. I’m thinking they would be the perfect dessert to make for you sweetheart on Valentine’s Day this weekend. Or to share with a bunch of girlfriends.

Mini raspberry bundt cakes with cream cheese glaze -these super soft soft and full of the most delicious flavors! A must make recipe!

The white chocolate and raspberry mixed into the batter makes this cake seriously divine. Plus you can start with a box mix which makes them easy to whip up in no time!

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Mini raspberry bundt cakes with cream cheese glaze -these super soft soft and full of the most delicious flavors! A must make recipe!

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Mini raspberry bundt cakes with cream cheese glaze

Ingredients:

1 Box White Cake Mix (+ eggs, oil and water according to box instructions)

1/2 cup applesauce

1- 3.4 oz  vanilla pudding

1 1/4 cup raspberries, divided

1 cup white chocolate, melted

Frosting:

1/4 cup of salted butter (a half stick)

4 oz. cream cheese

1 teaspoon vanilla

2/3 to 1 cup of powdered sugar

2 to 3 Tablespoons milk

Directions:

Preheat oven to 350 degrees. Take 3/4 cups of raspberries mash them up and set aside.  Make cake mix as directed in large bowl. Then add in applesauce, vanilla pudding, melted chocolate, 3/4 cup mashed up raspberries and mix until well combined. Pour into well greased pans and bake for 20-25 minutes for mini pans (40-45 minutes for regular bundt pan). While cake is baking combine the frosting ingredients in a small bowl. Using a mixer, beat until smooth then set aside. Add more milk if needed.

Once cakes are done (test with a toothpick to make sure they come clean),  let them cool and then remove from pans. I like to use a plastic fork if they are stuck. When cakes are completely cool drizzle on glaze with a spoon and top with remaining raspberries. Enjoy!

Adapted from Brooke’s Recipe Blog

All images and text ©

Mini raspberry bundt cakes with cream cheese glaze -these super soft soft and full of the most delicious flavors! A must make recipe!

Enjoy!!

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Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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18 comments on “Mini raspberry bundt cakes with cream cheese glaze”

  1. Hi Jamielyn,
    I’m not much of a cook but your Mini-Raspberry Bundt Cakes w Cream Cheese Glaze have inspired me! I want to make them for V-Day!! The recipe calls for 1 cup white chocolate, melted. Does that mean melt chocolate first and then use 1 cup or measure out 1cup of chocolate before melting? I can’t wait to try these!
    Thanks for the inspiration!!
    Terri

  2. Hi there, love the sound of this recipe but please can you just confirm before I try if what I think you mean by – ‘ vanilla pudding’ is same as what we in the UK would call ‘instant custard’ (that yellow gloopy stuff we pour over our fruit pies!!! shame on us) . Many thanks . Carol

  3. Hi, I was wondering about the vanilla pudding, do you just add the box of dry pudding or do you prepare the pudding and add it to the mix. Thank you

  4. These sound great! I’ve never included white chocolate in a recipe.
    Do you use white chocolate chips? Or actual white chocolate?
    Thanks!

  5. I’m hoping to make these soon, but have never used white chocolate in a recipe. Do I use white chocolate chips? Or, actual white chocolate?
    Thanks!

  6. I really like your site, very informative site, so keep it up and thanks for sharing! totally amazing and delicious.again thank for represent the different types of recipes.I like cakes, bundt,raspberry.

  7. I want to make the Mini raspberry bundt cakes for tomorrow, Sat.,  but the recipe doesn’t say what type of pudding. Is it instant or cook and serve? I’ve always used instant when making cakes but I don’t want to assume. Thank you and have a great day.

    Marie

  8. I have a petite fluted tube pan tray, 24 count per tray, will this work for this recipe? If so, how long and what temperature do I cook at?

  9. Do thay make a little jar applesauce? Hate to bye a big one.

  10. Could I substitute blueberries for raspberries?

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