Let me just start off by saying I thought this was going to be a disaster.. I (very courageously) decided that I would in fact be using
Now before you get too excited, I used box cake and box pudding mix, so not really homemade but to each its own.
I was sure that it something would go wrong... I may or may not have been holding my breath and crossing my fingers when I turned the bundt pan over. I was picturing the cake crumbling to pieces and a melt down from me. Thankfully I was able to get the bundt onto the cake stand, perfectly I might add.
Okay but seriously, it was super easy to make and tasted wonderful... and it totally satisfied my need to celebrate summer.
1 box of yellow cake
1 box of lemon pudding (instant)
2/3 cup of oil (i always use coconut oil)
1/3 cup of seedless raspberry spreadable fruit/preserves
8 oz of cream cheese
1 cup of confectioners sugar
1 teaspoon of vanilla
2 tablespoons of milk
Mix box cake, instant pudding, eggs, and oil in a large bowl
Add juice from one lemon
Take about 1 cup of batter and mix in a small bowl with raspberry preserves
Pour half the batter into a nonstick or greased bundt pan
Evenly spread the raspberry batter on top off the cake batter
Pour the rest of the batter in the pan
Bake for 45 minutes at 350 degrees
Allow cake to cool before inverting it
Mix cream cheese, confectioners sugar, vanilla and milk in a large bowl
Blend until smooth (should be a yogurt like consistency)
Drizzle on top of bundt cake