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Rainbow Chip Bundt with Fresh Raspberry Glaze
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Prep Time:
15 minutes
Total Time:
2 hours 10 minutes
Elevate a rainbow chip cake mix with a raspberry-cream cheese glaze for a vibrant and delicious Bundt cake.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
  • 1 container (8 oz) sour cream (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 4 eggs
  • 6 oz fresh raspberries
  • 3 oz cream cheese, softened
  • 1 tablespoon half-and-half
  • 3 cups powdered sugar
  • Additional fresh raspberries
  • Betty Crocker™ Decors rainbow mix candy sprinkles
  • Additional powdered sugar
Instructions:
  • Preheat your oven to 325°F and generously coat a 12-cup fluted tube cake pan with cooking spray.
  • Place the cake mix in a large bowl. In a medium bowl, whisk together the sour cream, oil, milk, and eggs until fully combined. Pour the wet ingredients into the cake mix and gently fold until well incorporated. Transfer the batter into the pan and spread it evenly.
  • Bake in the center of the oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Let it cool on a rack for about 10 minutes. Invert onto a heatproof plate, remove the pan, and cool completely for about 45 minutes.
  • Puree 6 oz raspberries in a bowl using an immersion blender, a food processor, or a blender. Blend in cream cheese, half-and-half, and powdered sugar until smooth and well combined.
  • Drizzle glaze over chilled cake. Garnish with extra raspberries, candy sprinkles, and a dusting of powdered sugar. Refrigerate until ready to serve.

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