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!
1 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
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.
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 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
Cool completely, about 45 minutes.
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.
Decorate with additional raspberries, candy sprinkles and additional powdered
Store in refrigerator.
15 Min Prep Time | 2 Hr 10 Min Total Time | 12 Servings