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Rainbow Chip Bundt with Fresh Raspberry Glaze

Rainbow Chip Bundt with Fresh Raspberry Glaze
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 12
Betty Crocker™ Super Moist™ rainbow chip cake mix and a homemade raspberry-cream cheese glaze make this colorful Bundt cake extra special.
Updated September 20, 2016



  • 1 box Betty Crocker™ Super Moist™ rainbow chip cake mix
  • 1 container (8 oz) sour cream (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 4 eggs


  • 6 oz fresh raspberries
  • 3 oz cream cheese, softened
  • 1 tablespoon half-and-half
  • 3 cups powdered sugar

Toppings, if desired

  • Additional fresh raspberries
  • Betty Crocker™ Decors rainbow mix candy sprinkles
  • Additional powdered 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 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.
  • 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.
  • 5
    Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.

  • The cake can be kept, covered, in plastic in the refrigerator for a few days after baking and glazing.
  • 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.
  • Be sure to cool the cake completely before pouring on the glaze or the cake will soak it all up.

No nutrition information available for this recipe
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