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Rainbow Chip Bundt with Fresh Raspberry Glaze

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Rainbow Chip Bundt with Fresh Raspberry Glaze
  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 12
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Betty Crocker™ SuperMoist™ rainbow chip cake mix and a homemade raspberry-cream cheese glaze make this colorful Bundt cake extra special.

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ rainbow chip cake mix
1
container (8 oz) sour cream (1 cup)
1/2
cup canola oil
1/4
cup milk
4
eggs

Glaze

6
oz fresh raspberries
3
oz cream cheese, softened
1
tablespoon half-and-half
3
cups powdered sugar

Toppings, if desired

Additional fresh raspberries
Betty Crocker™ Decors rainbow mix candy sprinkles
Additional powdered sugar

Directions

  • 1 Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.
Tips  

The cake can be kept, covered, in plastic in the refrigerator for a few days after baking and glazing.

To keep the glaze from sticking to the plastic, place 5 or 6 toothpicks spaced evenly apart around the cake, then cover with plastic wrap.

Be sure to cool the cake completely before pouring on the glaze or the cake will soak it all up.

Nutrition Information 
No nutrition information available for this recipe
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