ruby red slipper bundt cake

Name: Ruby Red Slipper Bundt Cake
Cuisine: American
Ingredients: - 1 box white cake mix or yellow cake mix; - 1 cup sour cream; - 1/4 cup water; - 2 eggs; - 1 small box raspberry jell-o

101 Pinches 1 Photo

Jill Cooks

Sunshine state, FL

Updated on Jun 26, 2014

This cake is from the 70's and probally has been forgotten about so thought I'd bring it back to life and share. I use milk instead of water and also I use strawberry or cherry Jell-O. Not a raspberry fan!! I hope you enjoy this wonderful cake. It has a nice flavor.

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This photo is from food.com. I have made this in the past (waaaay past) and this is a good representation of what it looks like. I too didn't use raspberry jello cause it is hard to find. I used cherry I think.

prep time

cook time

method Bake

yield

Ingredients

- 1 box white cake mix or yellow cake mix
- 1 cup sour cream
- 1/4 cup water
- 2 eggs
- 1 small box raspberry jell-o

How To Make ruby red slipper bundt cake

Step 1

Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy.

Step 2

Spoon 1/3 of batter into well-greased and floured 10-inch bundt pan. Sprinkle with 1/2 the Jell-O. Repeat layers. Spread remaining batter over Jell-O to cover.
Step 3

Bake at 350 for 45-50 minutes, until cake springs back when lightly pressed.
Step 4

Cool in pan 5 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar, if desired.
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