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.
This is a nice light cake that goes very well with fresh fruit. I could not find a reduced-fat cake mix, so I used a reduced sugar one instead and followed directions for the cake exactly. The cake was nice and light, but it really needs the fruit sauce to make it something special. I did not have raspberries, so I made a sauce on the stove with diced fresh strawberries (in season now), sugar and orange juice heated on the stove.
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