Sour Cream Pound Cake With Raspberry Sauce

Photo: Tina Cornett; Styling: Cindy Manning Barr
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 1.1g
  • Cholesterol: 0.0mg
  • Sodium: 244mg


  • 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


  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.
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