Sour Cream Pound Cake With Raspberry Sauce

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READY IN: 55mins
Recipe by southern chef in louisiana

This is a very easy and elegant cake.

Ingredients Nutrition

Directions

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

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