Sour Cream Pound Cake With Raspberry Sauce
- Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer. Chill for 1 hour. Makes 3 cups.
- Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
- 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.
- Sprinkle with powdered sugar and serve with raspberry sauce.