MI Coop Kitchen

Raspberry Delight Pound Cake

Recipe by
Thumb Electric Cooperative  
1 hr
Prep: 30 min | Cook: 30-35min | Servings: 12


  • 1 French vanilla or yellow cake mix
  • 1 small instant vanilla pudding mix
  • 4 large eggs
  • 1 cup water
  • 1/3 cup oil
  • 1/2 cup sour cream
  • 2 cups raspberries fresh or frozen
  • 1/4 cup water
  • 2 tablespoons sugar
  • 2 tablespoons raspberry jello (powder)
  • cornstarch, to thicken


  1. Mix cake mix, pudding mix, eggs, water, oil and sour cream according to cake mix directions on the box.
  2. Pour into prepared Bundt pan.
  3. In large saucepan, cook remaining ingredients over medium heat. Bring to a boil. Thicken filling with cornstarch and water.
  4. Drop filling by spoonful over top of unbaked cake.
  5. Bake cake at 350 F for 30-35 minutes or until toothpick comes out clean.
  6. Cool for 10 minutes, then turn cake out onto a plate.
  7. Dust with powdered sugar or serve with whipped cream.

1 Reviews

  1. Carol Coleman

    I made this recipe this past weekend but used Michigan blueberries instead of raspberries. Used berry blue jello and added lemon zest. Delish! I made orange marmalade this past winter and will try that as the filling next.


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