Raspberry Sour Cream Cake
Raspberry Sour Cream Cake is an moderately easy dessert you can prepare in about 1 hour 24 minutes. Made with (18.25 oz.) butter recipe golden cake mix, c. sugar, c. vegetable oil, (10 oz.) container sweetened raspberries, drained (reserve 1/4 c. syrup for glaze) and c. sour cream, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Do not preheat oven
In a large bowl, combine cake mix, sugar, sour cream, oil and eggs
Beat on low speed to blend, then on medium for 4 minutes
Pour 2/3 of batter into greased and floured 12-cup capacity Bundt cake pan
Drop raspberries on top of batter and top with remaining batter
Place in cold oven; set temperature to 325Β°
Bake for 50 to 60 minutes or until cake tester comes out clean
Cool cake in pan for 10 minutes, then turn out on cooling rack
When cool, spoon on Raspberry Glaze.
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