Chocolate Raspberry Bundt Cake

1 min read

Chocolate Raspberry Bundt Cake with a surprise raspberry filling and a Chocolate Chambord Glaze will put any chocolate lover into a state of pure bliss. Get the full printable recipe for this chocolate bundt cake at


For Chocolate Raspberry Bundt Cake

  • 1 (15.25 ounce) Chocolate Cake Mix (I use Duncan Hines Dark Chocolate Fudge)
  • 1 box (4  1/2 cup serving size)  Chocolate Instant Pudding (I used Jell-O Chocolate Fudge)
  • 3/4 cup plain greek yogurt
  • 3/4 cup canola oil
  • 4 large eggs
  • 1/2 cup strong brewed coffee, room temperature
  • 2 teaspoons Chambord Raspberry Liqueur
  • 1 can Raspberry Pie Filling
  • fresh raspberries for garnish (optional)

For Chocolate Raspberry Glaze

  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons butter
  • 4 tablespoons light corn syrup
  • 2 teaspoons Chambord Raspberry Liqueur


  1. Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
  2. In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
  3. Pour half the batter into prepared pan. Spoon 3/4 can of pie filling over the top of the cake mix, keeping the pie filling in the center, away from the edges the best you can.
  4. Spoon remaining cake batter over top and bake the bundt cake for 45-50 minutes or until a toothpick inserted near the center comes out clean of cake (you may see pie filling, that’s ok)
  5. Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.

For Chocolate Raspberry Glaze

  1. Once cake is completely cooled, place butter and corn syrup in a microwave safe bowl and heat in microwave on high for 45 seconds or until butter is melted.
  2. Add chocolate chips and stir continuously until completely melted into butter and corn syrup.  If you can’t get it to melt completely, microwave for just 15 seconds and continue stirring until smooth.  Add Chambord and stir until fully incorporated.
  3. Pour warm ganache over top of completely cooled cake, letting it drizzle down the sides.  Garnish cake with raspberries.
  4. Keep cake cool. Serve on a plate with an spoonful of remaining pie filling and a few raspberries. Enjoy.
  • the coffee will give the chocolate a boost of intense flavor, it will notmake the cake taste like coffee.  You can substitute water for coffee if you don’t want to use it.
  • Chambord is a delicious raspberry liquor, feel free to replace it with raspberry flavoring or vanilla extract.
  • If you don’t have a bundt pan, you can use a 9×13 pan or make cupcakes. A 9×13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes.

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