Raspberry Bundt Cake

1. 1

   Soften butter in microwave for a 30 seconds and allow to cool to room temperature

2. 2

   Beat eggs and butter together in mixing bowl until smooth

3. 3

   Stir in Yellow boxed cake mix.until sufficiently blended. It will be thick and lumpy.

4. 4

   Pour in and hand mix canned Raspberry Pie Filling. Does not need to be completely blended but mixed enough through out batter. It will still be thick. (Apple or Cherry pie filling can be used.)

5. 5

   Pour into prepared cake pan; (Loaf, square, round...I prefer my silicone bundt mold)

6. 6

   Bake at 350 degrees for 1 hour or until cake appears golden brown on top and springs back.

7. 7

   Allow to cool before removing from cake pan. (I slightly freeze cake before removing from bundt mold... works for me so cake stays whole). OR serve warm in a 9 x 9 pan topped with Cool Whip

8. 8

   Dust with powdered sugar or drizzle warmed frosting to glaze for appetizing appearance!

No additional tips available.