Sour Cream Pound Cake With Raspberry Sauce

Sour Cream Pound Cake With Raspberry Sauce
Photo by Tina Cornett


  • Garnishes: powdered sugar, fresh mint sprigs
  • ½ cup sugar
  • 1 (18.25-ounce) package reduced-fat yellow cake mix
  • 1 (8-ounce) container fat-free sour cream
  • 1 cup egg substitute
  • Raspberry Sauce
  • 1 teaspoon almond or vanilla extract
  • + 3 more ingredients
    • ¾ cup applesauce
    • Vegetable cooking spray
    • All-purpose flour

Coat a 12-cup Bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.

Beat cake mix and next 5 ingredients at medium speed with an electric mixer 4 minutes. Spoon into pan.

Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Co...

View full recipe at My Recipes


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