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Dessert Recipes

Chocolate Raspberry Bundt Cake

We mixed raspberry into the batter to make our glazed Bundt extra moist — and extra delicious.

Serving Size:


Active Time:

30 min.

Total Time:

3 hrs.


  • 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
  • 3 eggs
  • ⅓ cup oil
  • 1 (3.9 oz.) pkg. instant chocolate pudding mix
  • 2/3 cup dark chocolate chips
  • 2 Tbs. seedless raspberry jam, at room temp.
  • 1 ⅔  cups canned white frosting, from 16-oz. can
  • Red and pink concentrated food colorings


  1. Heat oven to 350°F. Coat 12-cup Bundt pan with baking spray with flour. On low speed, beat cake mix, eggs, oil, pudding mix and 1 cup water 30 sec.; on medium speed, beat 2 min. Transfer to pan. Bake until toothpick inserted into center comes out clean, 45–55 min. Let cool 20 min. Transfer from pan to rack; let cool completely.
  2. In microwave-safe bowl, microwave chocolate chips in 15-sec. intervals, stirring, until melted. Stir in jam and 2 Tbs. water; spoon over cake.
  3. Transfer ½ cup frosting to pastry bag fitted with medium star tip; reserve. Tint ½ cup of remaining frosting red with food coloring; tint remaining frosting pink. Transfer tinted frostings to separate pastry bags each fitted with medium star tip. Pipe frosting swirls around cake top.

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