raspberry leomonade bundt cake

ingredients

• Cake:
• 1 box lemon cake mix (13.25 oz)
• 1 small pkg instant vanilla pudding (3.4 oz)
• 1 cup sour cream
• ½ cup salted butter, melted
• ¼ cup water
• ¼ cup lemon juice (fresh is best)
• 4 eggs
• Frosting:
• 8 oz cream cheese, softened
• ½ cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar, sifted
• 1.2 oz bag freeze-dried raspberries, crushed into fine powder and sifted to remove seeds (yields approximately ⅓ cup powder)

directions

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