Go Back

Lemon Raspberry Marbled Bundt Cake

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Cake, Dessert
Cuisine American
Servings 10


  • 10-inch Bundt pan
  • Baker's release spray
  • Food Processor


  • 15.25 ounce box yellow cake mix
  • 3 large eggs
  • 1 cup milk
  • 1/3 cup cooled melted butter
  • 6 ounces fresh raspberries
  • 1/4 cup raspberry preserves
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon lemon extract paste
  • 1 cup prepared tub lemon frosting
  • cake sprinkles (optional)


  • Preheat oven to 350F.
  • Spray a ten inch Bundt pan with Baker's release spray.
  • Place the cake mix, eggs, milk and melted butter in a bowl of an electric mixer fitted with the paddle attachment and mix into a smooth batter.
  • Divide batter among two medium mixing bowls.
  • Puree the fresh raspberries in a food processor.
  • Add the raspberry puree to one half of the batter along with the raspberry preserves, extra flour and baking powder and whisk until smooth.
  • To the other half just add the lemon extract paste, whisking until smooth.
  • Use a small ice cream scoop or something similar to scoop dallops of batter into the prepared Bundt pan, alternating types of batter.
  • Bake cake for 45 minutes in the preheated oven or until a toothpick, inserted, can be removed without wet batter clinging to it.
  • Cool in pan 15 minutes, then turn out to finish cooling on a wire rack.
  • To frost, microwave the frosting until it is warm and can be stirred into a drizzling consistency.
  • Drizzle the cake and sprinkle with cake decor if desired.


From the kitchen of palatablepastime.ccom