You are here: Home » Recipes » White Chocolate Bundt Cake with Raspberry Sauce White Chocolate Bundt Cake with Raspberry Sauce Recipe by Relish ContributorKitchen Tested Yield 16 servings A couple of mixes combined with white chocolate chips for stellar cake. Holly Clegg PrintEmail Ingredients Raspberry Sauce:2 (10-ounce) packages frozen raspberries in syrup, thawed, divided1/4 cup sugar2 to 3 tablespoons orange juice or orange liqueurCake:1 (18 1/4-ounce) box reduced-fat yellow cake mix1 (4-serving) box instant white chocolate pudding and pie filling1 cup fat-free sour cream1/4 cup canola oil2/3 cup skim milk1 large egg3 large egg whites1/2 cup white chocolate chips1/2 cup chopped pecans1 1/2 cups confectioners' sugar1/4 cup skim milk1 tablespoon almond extract Raspberry Sauce Instructions To prepare sauce: Drain 1 package of raspberries and discard the juice. Save juice from other package. Puree fruit, juice, sugar, and orange juice in a food processor or blender; strain puree to remove seeds, if desired. Chill until ready to use. Makes 1 1/2 cups. Preheat oven to 350F. To prepare cake: Coat a 10-inch bundt pan with nonstick cooking spray. In a mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips and pecans. Pour into bundt pan and bake for 40 to 50 minutes or until wooden pick inserted comes out clean. Meanwhile, in a small bowl, mix confectioners’ sugar, milk and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. Drizzle glaze over warm cake. Serve with Raspberry Sauce.