RAINBOW CHIP BUNDT WITH FRESH RASPBERRY GLAZE
Betty Crocker™ Super Moist™ rainbow chip cake mix and a homemade raspberry-cream cheese glaze make this colorful Bundt cake extra special.
Provided by Cindy Rahe
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, place cake mix. In medium bowl, beat sour cream, oil, milk and eggs with whisk until well combined. Pour wet ingredients into cake mix; fold until completely combined. Scrape batter into pan; spread evenly.
- Bake in center of oven 55 to 60 minutes or until toothpick inserted near center comes out clean. Remove from oven to cooling rack; cool about 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
- Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and powdered sugar; blend to combine.
- Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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