Rainbow Chip Bundt with Fresh Raspberry Glaze

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ rainbow chip cake mix

1

container (8 oz) sour cream (1 cup)

1/2

cup canola oil

1/4

cup milk

4

eggs

Glaze

6

oz fresh raspberries

3

oz cream cheese, softened

1

tablespoon half-and-half

3

cups powdered sugar

Toppings, if desired

Additional fresh raspberries

Betty Crocker™ Decors rainbow mix candy sprinkles

      Additional powdered sugar    

Steps

1   Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.

2   In 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.

3   Bake 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.

4   Meanwhile, 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.

5   Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.