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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

Nutrition: Per slice with 3 tablespoons sauce.

Ratings & Reviews

NCfloridians's Review

NCfloridians
February 27, 2012
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.