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White Chocolate Cranberry Bundt Cake

This White Chocolate Cranberry Bundt Cake is SO delicious and stunning to look at, too! A moist and fluffy white chocolate cake studded with juicy, tart cranberries and topped with a white chocolate ganache.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Cakes, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 12


  • One box white cake mix
  • One (3.4 oz) box instant dry white chocolate pudding mix just the dry powder; do NOT prepare the pudding!
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup full fat sour cream
  • 1/4 cup milk
  • 1 cup white chocolate chips
  • cups fresh cranberries
  • Two white chocolate bars (about 8 oz total) coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/3 cup sweetened dried cranberries


  • Preheat oven to 350° degrees F. Very liberally grease a Bundt pan with cooking spray, or rub the pan with shortening and dust with flour. You want it really well greased!
  • In a large bowl, combine the cake mix, dry pudding powder, eggs, oil, sour cream, and milk and beat with a handheld electric mixer until combined and smooth, about 1 minute. Stir in the white chocolate chips and the fresh cranberries.
  • Pour the batter into the prepared pan in an even layer. Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in the pan. Once cooled, gently invert the pan onto a wire rack with wax paper underneath to catch ganache drippings.
  • For the ganache, heat the heavy whipping cream in a microwave-safe bowl for 30-45 seconds or until hot to the touch. Add the chopped chocolate bars to the hot heavy cream and let stand for 5 minutes. Stir until smooth, then pour the ganache evenly over the top of the cake. Immediately sprinkle with the sweetened dried cranberries. Let ganache set, about 15 minutes, before serving.


A great way to grease a Bundt pan is to use a stick of shortening and rub it all throughout the interior of the pan. Really glob it on there! Then, take some flour - about 1-2 Tbsp - and dust it over the shortening. Tap it around to really flour it, then tap out the excess flour. You do not want this cake to stick, so don't be shy with the greasing part! 
Since white chocolate is the star of this recipe, I recommend using a higher quality white chocolate, such as Ghirardelli.