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RASPBERRY BUNDT CAKE RECIPE

Raspberry Bundt Cake is a simple yet stunning dessert that’s bursting with flavor. Made with a white cake mix, raspberry Jello, and juicy raspberries, this cake is extra moist and perfect for any occasion. Topped with a light lemon glaze and best served with vanilla ice cream, this is one recipe you'll be coming back to all summer long!
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Raspberry Bundt Cake
Servings: 12 servings
Calories: 295kcal
Author: Jessica & Nellie

Ingredients

  • 1 pkg white cake mix
  • 1 sm pkg raspberry Jello 3 oz
  • 3 eggs
  • ½ cup oil
  • ½ cup water
  • 4 Tbsp flour
  • 1 pkg frozen raspberries 10 oz

LEMON GLAZE

Instructions

  • Preheat the oven to 350°.
  • In a large bowl, mix the cake mix, raspberry Jello, eggs, water, oil, and flour until smooth. Fold in the raspberries.
  • Pour the batter into a greased Bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before inverting onto a plate. Glaze while still warm. Mix the juice from one lemon with the powdered sugar. Add additional powdered sugar if the glaze is too runny, or add a little bit of milk if the glaze is too thick.
  • Cool and then serve with vanilla ice cream. This cake is even better with a scoop of vanilla ice cream!

Nutrition

Calories: 295kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 295mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg