Recipes Made with Cake Mixes
Rainbow Chip Bundt with Fresh Raspberry Glaze
Boasting tender and fragrant crumb and rainbow-colored chips, just like the cake of my youth, this iteration gets a grown-up topping of fresh raspberries.
A smattering of sprinkles and a few perfect raspberries dotted across the top make it a party on a plate, perfect for birthdays, spring-time holidays, anniversaries or any other reason you feel like celebrating with cake!
Prep: 15 min | Yield: 12 servings
Cake
- 1 (18.25 ounce) box Betty Crocker™ SuperMoist™ rainbow chip cake mix*
- 1 (8 ounce) container sour cream (1 cup)
- 1/2 cup canola oil
- 1/4 cup milk
- 4 eggs
Glaze
- 6 ounces fresh raspberries
- 3 ounces 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
Instructions
- Heat oven to 325 degrees F. Generously spray 12-cup fluted tube cake pan with cooking spray.
Cake
- 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 a wooden pick 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.
Glaze
- Meanwhile, puree 6 ounces 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.
Toppings
- Decorate with additional raspberries, candy sprinkles and additional powdered sugar.
- Store in refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.