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1
Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
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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.
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3
Bake in center of oven 55 to 60 minutes or until toothpick inserted near center 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.
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4
Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and powdered sugar; blend to combine.
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5
Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.
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