Description
This delicious lemon raspberry bundt cake is perfect for any occasion!
Ingredients
Scale
- 1 box lemon cake mix (18 oz.)
- 1 package instant lemon pudding mix (3 oz.)
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup lemon-lime flavored soft drink (such as Sprite)
- 1/3 cup seedless red raspberry preserves
- 1/2 teaspoon raspberry extract
- 5 tablespoons heavy cream
- 1 cup powdered sugar
- 1/4 teaspoon raspberry extract
Instructions
- Preheat oven to 325°F. Grease and flour a 10-in. Bundt pan. Set aside.
- In a large mixing bowl, combine the cake mix and pudding mix. Add the vegetable oil, eggs and soft drink; mix until well combined.
- Remove about 1 cup of the batter to a small mixing bowl. To the 1 cup of batter, stir in the preserves and raspberry extract. Place half of the lemon batter in the Bundt pan. Carefully and evenly, top with the raspberry batter. Pour the remaining lemon batter over the top of the raspberry batter.
- Bake for 45-50 minutes or until a toothpick inserted near the center tests clean. Allow to cool 7-10 minutes in the pan, then flip it out onto a serving platter to cool completely.
- Once the cake has cooled, mix all of the glaze ingredients in a small bowl with a wire whisk until smooth. Drizzle the glaze over the cake.
Notes
- This cake is great for parties and gatherings.
- Serve with fresh raspberries for an extra touch!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg