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Rainbow Chip Bundt Cake with Raspberry Glaze

By Cindy Rahe
Created January 10, 2017
This cake is a party on a plate.

Boasting tender and fragrant crumb and rainbow-colored chips, just like the cake of my youth, this iteration gets a grow-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!

To begin, mix up eggs, sour cream, oil and milk with a box of Betty Crocker’s Super Moist Rainbow Chip Cake Mix

ingredients for cake

Spread the prepared batter into a greased fluted tube pan. Check out the cute rainbow of chips!

rainbow chip batter in bundt pan

While the cake bakes and cools, gather your glazing ingredients: raspberries, cream cheese, confectioner’s sugar and a touch of cream.

ingredients for raspberry glaze

Once the cake is cooled, it’s time to glaze and decorate! A generous amount of glaze combined with sprinkles and fresh raspberries make this cake feel extra-festive.

toppings for cake

It’s time to slice this beauty of a cake up and serve!

Rainbow Chip Bundt Cake with Raspberry Glaze

Ingredients

  • Cake
    • 1box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
    • 1container (8 oz) sour cream (1 cup)
    • 1/2cup canola oil
    • 1/4cup milk
    • 4eggs
  • Glaze
    • 6oz fresh raspberries
    • 3oz cream cheese, softened
    • 1tablespoon half-and-half
    • 3cups powdered sugar
  • Toppings, if desired
    • Additional fresh raspberries
    • Betty Crocker™ Decors rainbow mix candy sprinkles
    • Additional powdered sugar

Directions

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

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