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Easy Raspberry Lemonade Bundt Cake Recipe

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All of the things you love about raspberry lemonade are packed into this easy to make and delicious Raspberry Lemonade Bundt Cake.

Serving a slice of raspberry bundt cake.
Table of Contents

I’ve been on a mission to create the perfect dessert that captures the flavors of a refreshing glass of raspberry lemonade, and I think I’ve finally done it with this Raspberry Lemonade Bundt Cake! It’s a delicious dessert that’s sure to impress everyone who tries it.

The cake is a twist on a simple bundt cake, with a dense texture that’s made even better by the addition of lemon pudding mix and sour cream {like this Lemon Pound Cake}. A raspberry jam and fresh raspberry swirl adds a delicious burst of flavor and texture in every bite.

But the best part of the cake is the gorgeous raspberry lemon glaze that drapes over the top. The vibrant pink glaze is a perfect balance of tart and sweet, with a beautiful pink hue that makes this cake a real eye-catcher.

Whether you’re hosting a summer gathering, a baby shower, or just looking to treat yourself, this lemon raspberry bundt cake recipe is the perfect sweet treat. It’s a summer dessert that’s easy to make but looks and tastes like you spent hours in the kitchen.

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What goes into this Recipe

The ingredients needed to make a raspberry lemonade bundt cake.
  • White Cake Mix: The perfect base for this light and fluffy cake. Using a store bought mix means you don’t need to worry about measuring out tons of dry ingredients.
  • Instant Lemon Pudding Mix: Adding a box of lemon pudding mix infuses the cake with a zesty lemon flavor taking it from a normal white cake to a moist lemon cake without using lemon juice or lemon extract.
  • Sour Cream: This will add moisture and a slight tang to your lemon bundt cake. You can use plain Greek yogurt instead if you have it on hand. It is also used in these Mini Lemon Bundt Cakes.
  • Raspberry Jam: Store-bought raspberry jam adds a concentrated burst of sweet raspberry flavor to the cake.
  • Fresh Raspberries: Adding fresh raspberries to the filling enhances the texture and natural sweetness of the cake.

See recipe card for full information on ingredients and quantities.

How to make a Raspberry Lemonade Bundt Cake

  1. In a small bowl, combine the raspberry jam and fresh raspberries. Using a fork, gently mash the raspberries into the jam, leaving some larger pieces for texture. Set the filling aside.
  2. In a large mixing bowl, combine the white cake mix, instant lemon pudding mix, eggs, sour cream, vegetable oil, and fresh lemon zest. Mix with an electric mixer {or stand mixer} on medium speed for 2-3 minutes, or until you have a smooth, thick cake batter. Grease a 10-inch (25 cm) Bundt pan generously with nonstick cooking spray, making sure to coat all the nooks and crannies. Pour half of the cake batter into the prepared Bundt pan, spreading it evenly. Spoon the raspberry filling over the batter, keeping it centered and away from the edges of the pan. Using a toothpick or skewer, gently swirl the filling into the batter, creating a marbled effect. Be careful not to overmix, as this can cause the filling to incorporate too much into the batter. Pour the remaining cake batter over the filling and spread it evenly, covering the filling completely.
Making the raspberry filling and layering it with cake batter in a bundt pan.
  1. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs {but no wet batter}. Remove the cake from the oven and allow it to cool in the pan on a wire cooling rack for 15 minutes.
  2. Run a knife around the edges of the cake to loosen any areas where the filling may have baked onto the sides of the pan. Carefully invert the cake onto a serving plate and let it cool completely at room temperature.
Baking the cake and letting it cool, then turning it out of the pan.
  1. Once the cake has cooled completely, make the glaze. In a medium bowl, whisk together the powdered sugar, raspberry jam, lemon zest, and 2 tablespoons of milk or heavy cream until smooth. If the glaze is too thick, add more milk or cream, 1 teaspoon at a time, until it reaches a thick but pourable consistency.
  2. Spoon the raspberry glaze over the cooled cake, allowing it to drip down the sides. Use the back of the spoon to help spread the glaze evenly over the top of the cake. Let the glaze sit at room temperature for about 30 minutes. Or place the cake in the refrigerator for 15 minutes to speed up the process. Once the glaze has set, slice the delicious lemon raspberry bundt cake and serve. Enjoy!
Making the raspberry glaze and pouring it over the top of the lemon cake.

Expert Tips

  • Keep the filling centered: To ensure the cake releases easily from the pan, try to keep the raspberry filling in the middle of the cake batter. If the filling touches the sides of the pan, it may stick and make it harder to remove the cake once baked.
  • Don’t overmix the filling and batter: When swirling the raspberry filling into the cake batter, use a light hand and be careful not to overmix. Overmixing can cause the filling to incorporate too much into the batter, losing the distinct swirls and pockets of flavor.
  • Don’t skip the fresh raspberries: While the raspberry jam adds a concentrated flavor, the fresh raspberries in the filling provide a burst of natural sweetness and a bit more texture that really elevates this cake. They also elevate this Raspberry Galette.
  • Allow adequate cooling time: Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. This resting time allows the cake to firm up slightly and release from the sides of the pan more easily. Once inverted, let the cake cool completely before glazing to prevent the glaze from melting and running off the cake.
  • Adjust the glaze consistency: When preparing the glaze, start with 2 tablespoons of milk or heavy cream. If it needs more, add 1 teaspoon at a time, until you reach the desired consistency. The glaze should be thick enough to drip slowly down the sides of the cake, but still spreadable. If the glaze becomes too thin, add a bit more powdered sugar to thicken it up.

Storage and Freezing

Store: To keep your Raspberry Lemonade Bundt Cake fresh, store it in an airtight container in the refrigerator. It will keep well for up to 4 days.

Freeze: If you want to freeze this cake, it’s best to do so before adding the glaze. Wrap the cooled cake tightly in plastic wrap and place it in an airtight container. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw the cake at room temperature and then add the glaze.

Recipe FAQs

What’s the best way to add the filling to the cake batter?

To fill your Bundt cake, start by pouring half of the cake batter into the prepared pan. Then, spoon the raspberry filling over the batter, keeping it as centered as possible. Finally, pour the remaining batter over the filling. This method helps seal the filling inside the cake as it bakes.

How can I ensure my Bundt cake stays moist?

To keep your Bundt cake moist, be careful not to over-bake it. It is ready to remove from the oven when a toothpick inserted into the center comes out with a few moist crumbs. Don’t wait for the toothpick to be completely clean.

Proper storage is also important for maintaining moisture. Be sure to wrap the cooled cake tightly in plastic wrap or store it in an airtight container. You can also visit this Bundt Cake Tips post for even more information.

What’s the best way to prevent a Bundt cake from sticking to the pan?

Start with a high-quality, non-stick Bundt pan and prepare it according to the recipe instructions). Allow the cake to cool in the pan for the specified time before attempting to remove it. This helps the cake naturally release from the sides of the pan.

If you come across any stubborn spots, use a thin, flexible spatula to gently loosen the cake from the sides of the pan before inverting it onto a serving plate.

The inside of a raspberry lemonade cake with raspberry filling.

Do you love raspberries? Try these recipes…

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Serving a piece of raspberry lemonade bundt cake.

Easy Raspberry Lemonade Bundt Cake Recipe

All of the flavors and textures you love about Raspberry Lemonade is packed into this easy to make and delicious bundt cake.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour 55 minutes
Servings: 10 slices
Calories: 591kcal
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Ingredients

Filling

  • ¾ cup raspberry jam
  • ½ cup fresh raspberries

Cake

  • 1 box white cake mix {13.25 ounces}
  • 1 box instant lemon pudding mix {3.9 ounces}
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon lemon zest

Glaze

  • 2 cups powdered sugar
  • ¼ cup raspberry jam
  • ½ teaspoon lemon zest
  • 2-3 Tablespoons milk {or heavy cream}

Instructions

  • Preheat the oven to 350 degrees.

Filling

  • Combine the raspberry jam with the fresh raspberries and smash the fresh raspberries slightly with a fork. Set aside until ready to use.

Cake

  • Mix together the cake mix, pudding mix, eggs, sour cream, oil and lemon zest with an electric mixer until well blended.  Spray a bundt pan liberally with nonstick cooking spray. Pour half of the cake batter mixture into the prepared pan. Spoon the raspberry filling over the top of the cake batter in the pan and swirl {using a toothpick or skewer} into the cake batter. Top with the remaining half of the cake batter and spread in an even layer.
  • Bake for 40-45 minutes or until a toothpick comes out with only a few moist crumbs {no raw batter}.  Cool cake in pan for 15 minutes and then remove from pan and cool completely.

Glaze

  • Once the cake is cool combine the glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of your whisk but still spreadable.
  • Use a spoon and spread it over the top of the cooled cake, being sure that it covers the top well and drips over the sides. Wait for the glaze to set up at room temperature or refrigerate for a faster set up.
  • Store the cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You can also freeze the cake unglazed for up to 3 months.

Notes

When swirling the raspberry filling into the cake batter, use a light hand and be careful not to overmix.
To ensure the cake releases easily from the pan, try to keep the raspberry filling in the middle of the cake batter. If the filling touches the sides of the pan, it may stick and make it harder to remove the cake once baked.

Nutrition

Serving: 1slice | Calories: 591kcal | Carbohydrates: 100g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 455mg | Potassium: 130mg | Fiber: 1g | Sugar: 63g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 2mg
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