Raspberry Liqueur Cake with Cream Cheese Icing
Cake mix and a pudding mix make a dense, moist cake. Add in some liqueur for a bit of interest and top it off with a cream cheese icing. Feeds a crowd and keeps well since it is so moist.
Servings: 12 servings
Calories: 399kcal
Ingredients
Cake
- 1 Betty Crocker Super Moist Golden Cake mix
- 1 3 ¾ oz pkg vanilla instant pudding powder
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- ½ cup raspberry liqueur such as Chambord, Framboise or Fragoli See Notes.
Cream Cheese Icing
- 12 oz cream cheese
- ½ cup unsalted butter
- 1 ½ cup icing sugar
Instructions
Cake
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- Mix cake mix and pudding powder in a bowl.
- In a separate bowl beat eggs for about 2 minutes. Add the water, oil and liqueur and beat until well mixed.
- Add liquid mix to the dry mix and beat for about 2 minutes.
- Pour batter into the bundt pan and bake about 50 minutes. Test for doneness with a toothpick inserted in middle of cake ring. Toothpick should come out clean.
- Allow cake to cool 15-20 minutes before removing from bundt pan.
Cream Cheese Icing
- In a high power blender - blend cream cheese, butter and icing sugar. Tamp the mixture to ensure it is evenly mixed. (Or you can beat with beaters).
- If piping the icing refrigerate the icing mixture for about 15 minutes before transferring to a pastry bag. Pipe the icing and refrigerate the cake. If icing with a spatula ice the cake and refrigerate.
Notes
Note 1:
You can use the liqueur of your choice here. Lemoncello would be great or a coconut liqueur. You can use your imagination.
You can use 2 8" or 9" pans. Bake 30-35 minutes and test for doneness. Ice as you would for a layer cake.
Nutrition
Calories: 399kcal | Carbohydrates: 29g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 273mg | Potassium: 57mg | Sugar: 26g