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Rainbow Chip Bundt with Fresh Raspberry Glaze

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By Cindy Ensley
Updated Sep 20, 2016
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Betty Crocker™ Super Moist™ rainbow chip cake mix and a homemade raspberry-cream cheese glaze make this colorful Bundt cake extra special.

Rainbow Chip Bundt with Fresh Raspberry Glaze

  • Prep Time 15 min
  • Total 2 hr 10 min
  • Servings 12
  • Ingredients 12
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Ingredients

Cake

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

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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