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Raspberry Bundt Cake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Batter:
1 white cake mix
1 box (3 oz) raspberry Jell-O
10 to12 oz frozen red raspberries, thawed
4 eggs
2/3 c oil
Glaze:
1 c powdered sugar
1 T butter
1 t vanilla
1 T to 3 T milk, as needed


Preheat oven to 325°.


Grease a 12-cup Bundt pan.*


In a large bowl mix all batter ingredients together by hand.


Beat 2 minutes with electric mixer.


Pour into prepared pan.


Bake at 325° about 50 minutes or until done. Cool 10 minutes before turning out (inverting.)


Cool completely. Drizzle with glaze.


For glaze:Stir the first 3 ingredients together by hand. Stir in the milk, 1 T at a time, for desired consistency.Drizzle over cooled cake, letting some run down sides.


* May be baked in a 9x13x2” pan, time according to box.


Pairs Well With


Notes

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