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White Chocolate Bundt Cake Recipe

Get ready for some serious smiles when you make this White Chocolate Bundt Cake for your family this week! This rich cake is studded with pecans and covered in a decadent white chocolate drizzle. Talk about melt-in-your mouth goodness!
Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: DIY Thrill


  • 1 18 ¼-ounce box yellow cake mix
  • 1 4-serving box instant cheesecake pudding and pie filling
  • 1 cup fat-free vanilla or plain Greek yogurt
  • 1/4 cup canola oil
  • 2/3 cup skim milk
  • 1 egg
  • 3 egg whites
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup confectioners’ sugar
  • 2 tablespoons skim milk
  • 2 teaspoons almond extract


  • Preheat oven 350° F. Coat 10-inch nonstick Bundt pan with nonstick cooking spray.
  • In mixing bowl, combine cake mix, pudding, yogurt, oil, milk, egg, and egg whites, mixing until well mixed. Stir in white chocolate chips and pecans.
  • Transfer to Bundt pan. Bake 40- 45 minutes or until wooden pick inserted comes out clean.
  • Meanwhile, in small bowl, mix confectioners’ sugar, milk and almond extract; set aside. Cool cake on rack 10 minutes before inverting on serving plate. Drizzle glaze over warm cake.


I love adding fresh blueberries to this cake for an incredible and indulgent simple Blueberry White Chocolate Cake (use 2 cups blueberries).