|White Chocolate Blueberry Bundt|

Posted on Updated on


White Chocolate Blueberry Bundt [because who doesn’t love a bundt cake]


  • 1 Box White/Vanilla Cake Mix
  • 1 Package 1 oz. White Chocolate Instant Pudding Mix (This package can be omitted if you cannot find it)
  • 1 Package 3.4oz. Vanilla Instant Pudding Mix
  • 1/2 cup oil
  • 1/2 cup water
  • 1 cup sour cream
  • 4 eggs
  • 1 can Blueberry pie filling
  • 1 1/2 cups White Chocolate chips


  1. Preheat oven to 350 degrees.
  2. Butter and flour your pan.
  3. Mix first 7 ingredients in large bowl with hand mixer until smooth. Fold in white chocolate chips.
  4. Spoon half of the mixture into your pan.
  5. Place spoonfuls [one at a time] of pie filling on top of mixture leaving space between each spoonful. Use a knife to swirl the filling into the batter. But not too much to completely blend. One or two swipes to swirl is good.
  6. Spoon rest of batter on top in bundt pan.
  7. Repeat spoon and swirl method with filling.
  8. Bake in oven for 50-55 minutes. Test with knife. Bundt is done when knife comes out clean. If needed, bake 3-5 minutes more at a time until knife comes clean.
  9. Let rest 20 minutes before flipping. [and pray for a smooth flip!]
  10. Top with pre-made icing that has been heated up or a white chocolate icing which can be found here. I added chocolate sprinkles because Rhett said “sprinkles have to go on cakes, mom”.





We Are The Marshall’s

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s