Directions:
- Grease and flour a 12-cup Bundt pan,10-inch tube pan or 2 9-inch
- Cake pans.
- Defrost raspberries and drain, reserving syrup in a measuring cup.
- Add water if necessary to make 1/2 cup.
- Preheat oven to 350º.
- Reserve 2 tablespoons of the raspberries for the frosting.
- Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,
- And remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
- Pour into pan(s)and bake 50 to 55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9-inch layers; or until cake tester comes out clean.
- Let stand 15 minutes before removing from pan. Cool completely.
- Meanwhile, cream butter with powdered sugar. Beat in raspberries and almond extract.
- Frost cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.28 Kcal (2626 kJ) | ||
| Calories from fat | 275.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.59g | 47% | |
|---|---|---|---|
| Cholesterol | 12.83mg | 4% | |
| Sodium | 701.03mg | 29% | |
| Potassium | 1237.13mg | 26% | |
| Total Carbs | 84.55g | 28% | |
| Sugars | 55.36g | 221% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 319.24 Kcal (1337 kJ) | ||
| Calories from fat | 140.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 47% | |
|---|---|---|---|
| Cholesterol | 6.53mg | 4% | |
| Sodium | 356.77mg | 29% | |
| Potassium | 629.61mg | 26% | |
| Total Carbs | 43.03g | 28% | |
| Sugars | 28.17g | 221% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.93g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 24.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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