Sour Cream Pound Cake With Raspberry Sauce

Sour Cream Pound Cake With Raspberry Sauce Recipe
Photo: Tina Cornett; Styling: Cindy Manning Barr

Recipe from

Southern Living

Nutritional Information

Calories 246
Fat 1.1 g
Cholesterol 0.0 mg
Sodium 244 mg


Vegetable cooking spray
All-purpose flour
1 (18.25-ounce) package reduced-fat yellow cake mix
1/2 cup sugar
1 (8-ounce) container fat-free sour cream
1 cup egg substitute
3/4 cup applesauce
1 teaspoon almond or vanilla extract
Garnishes: powdered sugar, fresh mint sprigs


Coat a 12-cup Bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.

Beat cake mix and next 5 ingredients at medium speed with an electric mixer 4 minutes. Spoon into pan.

Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with Raspberry Sauce; garnish, if desired.

Nutrition: Per slice with 3 tablespoons sauce.

Catherine Lawler, Baton Rouge, Louisiana,

Southern Living

November 1999
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