White Chocolate Bundt Cake (Cake Mix ) Recipe

Name: White Chocolate Bundt Cake (Cake Mix )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces white chocolate; 1 (18 1/4 ounce) package white cake mix (without pudding); 1 (3 1/2 ounce) package instant vanilla pudding; 4 eggs; 1 cup water; ½ cup vegetable oil; 1 ounce white chocolate; 2 tablespoons butter; 1 teaspoon vanilla; 1 ½ cups confectioners' sugar (powdered sugar); 2 12-3 tablespoons milk; ¼ cup flaked coconut, toasted; ¼ cup pecans, chopped

Servings: persons

5 ounces white chocolate
1 (18 1/4 ounce) package white cake mix (without pudding)
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1 cup water
½ cup vegetable oil
1 ounce white chocolate
2 tablespoons butter
1 teaspoon vanilla
1 ½ cups confectioners' sugar (powdered sugar)
2 12-3 tablespoons milk
¼ cup flaked coconut, toasted
¼ cup pecans, chopped

1
Preheat oven 350 degrees.
2
Grease and flour 12 cup Bundt pan.
3
Finely grate 5 ounces white chocolate (food processor works quickly).
4
In large mixer bowl, combine grated white chocolate and next five ingredients.
5
Mix at low speed about 1 minute; beat at medium speed 4 minutes.
6
Pour into prepared Bundt cake pan.
7
Bake in preheated oven until tests done with wooden pick, about 50-60 minutes.
8
Let cool in pan 15 minutes; invert onto rack to cool completely.
9
Place cake on serving platter.
10
Prepare White Chocolate Frosting; drizzle on cake.
11
Top with toasted coconut and pecans.
12
White Chocolate Frosting: In heavy saucepan over low heat, melt 1 ounce white confectionery bar with 2 tablespoons butter or margarine.
13
Remove from heat; blend in one teaspoon vanilla.
14
Blend in 1 1/2 cups powdered sugar and 2 1/2-3 1/2 tablespoons milk until drizzling consistency.

1134

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 ounces white chocolate, 1 (18 1/4 ounce) package white cake mix (without pudding), 1 (3 1/2 ounce) package instant vanilla pudding, 4 eggs, and more.

Yes, White Chocolate Bundt Cake (Cake Mix ) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Bundt Cake (Cake Mix )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions