Raspberry Ripple Cake Recipe

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Raspberry Ripple Cake
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Ingredients
12
Count
Nutrition
615
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Cake:
  2. Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
  3. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
  4. Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
  5. Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
  6. Glaze:
  7. Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
  8. Icing:
  9. Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
  10. To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 614.63 Kcal (2573 kJ)
Calories from fat 274.86 Kcal
% Daily Value*
Total Fat 30.54g 47%
Cholesterol 12.84mg 4%
Sodium 501.37mg 21%
Potassium 984.72mg 21%
Total Carbs 82.69g 28%
Sugars 53.34g 213%
Dietary Fiber 0.04g 0%
Protein 5.59g 11%
Vitamin C 3.8mg 6%
Iron 0.1mg 0%
Calcium 46.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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