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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

White Chocolate Cranberry Bundt Cake Recipe

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This recipe for White Chocolate Cranberry Bundt Cake is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box white cake mix
1 box (3.4 oz.) instant dry white chocolate pudding mix
4 large eggs
1 C vegetable or coconut oil
1 C full fat sour cream
1/4 C milk
1 C white chocolate chips
1 1/4 C fresh cranberries

Frosting...Your favorite white frosting...I use Betty Crocker Fluffy White Frosting Mix in a box (hard to find but out there) or homemade 7 minute. Decorate with sugared cranberries and fresh rosemary...brush both with white corn syrup and dredge in white granulated sugar...let dry.
Directions:
Directions:
Preheat oven to 350. Liberally grease a bundt pan...with baking spray or shortening and flour...important so cranberries and chocolate chips don't stick.

Combine cake mix, dry pudding mix, eggs, oil, sour cream, and milk and beat with electric mixer till smooth, about 2 minutes. Stir in cranberries and white choc. chips
by hand.

Pour into bundt pan and bake in center of oven for 50 minutes or until a toothpick near the center comes out clean. Remove from oven and cool 10 minutes in pan...then invert onto rack till completely cool. Frost and decorate.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Wonderful cake...and very festive with the sugared cranberries and rosemary!.

 

 

 

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