Sour Cream Pound Cake With Raspberry Sauce Recipe

Name: Sour Cream Pound Cake With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; all-purpose flour; 1 (18 1/2 ounce) package yellow cake mix; ½ cup sugar; 1 (8 ounce) container sour cream; 1 cup egg substitute or 4 eggs; ¾ cup applesauce; 1 teaspoon vanilla extract; raspberry sauce; powdered sugar, garnish; 4 (10 ounce) packages frozen raspberries, thawed; 4 teaspoons sugar

Servings: persons

vegetable oil cooking spray
all-purpose flour
1 (18 1/2 ounce) package yellow cake mix
½ cup sugar
1 (8 ounce) container sour cream
1 cup egg substitute or 4 eggs
¾ cup applesauce
1 teaspoon vanilla extract
raspberry sauce
powdered sugar, garnish
4 (10 ounce) packages frozen raspberries, thawed
4 teaspoons sugar

1
Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer.
2
Chill for 1 hour.
3
Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
4
Beat the cake mix with the next 5 ingredients at medium speed for 4 minutes.
5
Spoon into pan and bake at 325F for 45 minutes or until wooden toothpick inserted in center comes out clean.
6
Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
7
Sprinkle with powdered sugar and serve with raspberry sauce.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: vegetable oil cooking spray, all-purpose flour, 1 (18 1/2 ounce) package yellow cake mix, ½ cup sugar, and more.

Yes, Sour Cream Pound Cake With Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Pound Cake With Raspberry Sauce

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