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Rainbow Bit Bundt with Fresh Raspberry Glaze

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  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 12
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Betty Crocker™ SuperMoist™ rainbow bit cake mix and a homemade raspberry-cream cheese glaze make this colourful Bundt cake extra special.
Created Apr 9, 2018
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  • 1 box Betty Crocker™ SuperMoist™ rainbow bit cake mix
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 4 eggs

  • 6 oz (1 pint) fresh raspberries (about 1 1/3 cup)
  • 3 oz (85 g) cream cheese, softened
  • 1 tablespoon half-and-half
  • 3 cups icing sugar

  • Additional fresh raspberries
  • Candy sprinkles
  • Additional icing sugar


  • 1
    Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    In large bowl, place cake mix. In medium bowl, beat sour cream, oil, milk and eggs with whisk until well combined. Pour wet ingredients into cake mix; fold until completely combined. Scrape batter into pan; spread evenly.
  • 3
    Bake in centre of oven 55 to 60 minutes or until toothpick inserted near centre comes out clean. Remove from oven to cooling rack; cool about 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
  • 4
    Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and icing sugar; blend to combine.
  • 5
    Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional icing sugar. Store in refrigerator.

Expert Tips

  • Tip 1
    The cake can be kept, covered, in plastic in the refrigerator for a few days after baking and glazing.
  • Tip 2
    To keep the glaze from sticking to the plastic, place 5 or 6 toothpicks spaced evenly apart around the cake, then cover with plastic wrap.
  • Tip 3
    Be sure to cool the cake completely before pouring on the glaze or the cake will soak it all up.

Nutrition Information

No nutrition information available for this recipe
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