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Sour Cream Pound Cake With Raspberry Sauce

Sour Cream Pound Cake With Raspberry Sauce Recipe

This is a very easy and elegant cake.
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Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Calories 298 kcal

Ingredients
  

  • vegetable oil cooking spray
  • all-purpose flour
  • 1 (18 1/2 ounce) package yellow cake mix
  • 1/2 cup sugar
  • 1 (8 ounce) container sour cream
  • 1 cup egg substitute or 4 eggs
  • 3/4 cup applesauce
  • 1 teaspoon vanilla extract
  • raspberry sauce
  • powdered sugar, garnish

Raspberry Sauce

  • 4 (10 ounce) packages frozen raspberries, thawed
  • 4 teaspoons sugar

Instructions
 

  • 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.

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Nutrition

Serving: 167gCalories: 298kcalCarbohydrates: 54.6gProtein: 4.3gFat: 7.6gSaturated Fat: 2.6gCholesterol: 7.4mgSodium: 255.1mgFiber: 3.6gSugar: 37.1g
Keyword < 60 Mins, Berries, Dessert, For Large Groups, Fruit, Healthy, Low Cholesterol, Low Protein, Mixer, Oven, Potluck, Raspberries, Sauces, Small Appliance
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