Sue H Recipe

Blue Razz Bundt Cake

By Sue H Soos


Recipe Rating:
 2 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Sue's Story

I have to tell you I was a little leary trying this, but it was well worth it. The blueberry raspberry was my daughters concept because when she was little they loved those blue razzberry snow cones and lollipops so my inspiration came from that. The marshmallows came to the top to create a nice crispy base and the jello and the blueberries created a wonderful fruity topping. My family enjoyed it and I hope yours will too.

Ingredients

2 c
all purpose flour
1 1/2 c
sugar
1 tsp
baking powder
1/2 tsp
salt
3
eggs
1 stick
butter
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1 tsp
vanilla extract
1 c
milk
TOPPING
1 c
cleaned and stemmed blueberries
1/4 c
raspberry jello powder
1 c
minature marshmallows
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Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray or grease your bundt pan.
2
Mix all the dry ingredients for the cake together. I melted my butter just until it was liquid but not hot. Add the butter, vanilla, eggs, milk. With your mixer on medium beat for about 2 minutes until well incorporated.
3
Remove the stems from your blueberries and rinse them well. Place the blueberries in the bottom of your pan making sure they are even around the bottom. Sprinkle evenly raspberry jello powder over the blueberries. Place the marshmallows over the blueberries and jello powder.
4
Pour your cake mix over the marshmallows and bake for about 45-50 minutes until the cake is done. Let sit for about 20 minutes until slightly cooled and flip on to your cake plate. Let cool completely before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy