classic white bundt with raspberry buttercream

ingredients

• 1 box White cake mix
• 1 small pkg instant-
• vanilla pudding
• 1 cup sour cream
• ½ cup butter, melted
• ½ cup water
• 4 eggs
• Frosting:
• 1 cup butter (softened)
• 1 tsp vanilla
• 3 cups powdered sugar
• 1.2 oz bag freeze dried raspberries, crushed into fine powder, sifting out the seeds. It will yield approx ⅓ c. powder.
• I did mine in a mini food processor.

directions

1. 1 Mix all cake ingredients on low 30 seconds, then medium 2 minutes.
2. 2 Pour into greased bundt pan and bake at 350°F for 40-45 min or until wooden skewer comes out clean.
3. 3 Turn cake onto wire rack after letting it sit for 3-5 minutes.
4. 4 Cool completely before frosting.
5. 5 Beat butter, add vanilla, mix.
6. 6 Sift powdered sugar and crushed raspberries, add
7. 7 Beat for at least 3-5 minutes.
8. 8 Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off to get that Nothing Bundt Cake look!