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Sour Cream Pound Cake With Raspberry Sauce

Photo: Tina Cornett; Styling: Cindy Manning Barr
Yield 16 servings


  • 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
  • Raspberry Sauce
  • Garnishes: powdered sugar, fresh mint sprigs

Nutrition Information

  • calories 246
  • fat 1.1 g
  • cholesterol 0.0 mg
  • sodium 244 mg

How to Make It

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

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

  3. 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.

  4. Nutrition: Per slice with 3 tablespoons sauce.