Preheat oven to 350°F. Spray a 9" bundt pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer, beat the cream cheese and vegetable oil until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat on medium speed until blended, about 2 more minutes. Fold in raspberries.
Pour half of the batter into the Bundt pan. Spoon the raspberries preserves over the batter evenly and pour the other half of the batter on top.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in the pan for 25 minutes then carefully transfer remove from the pan.
While still warm, sprinkle heavily with powdered sugar. (I used some preserves and powdered sugar to create a drizzle.)
Ingredients
Directions
Preheat oven to 350°F. Spray a 9" bundt pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer, beat the cream cheese and vegetable oil until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat on medium speed until blended, about 2 more minutes. Fold in raspberries.
Pour half of the batter into the Bundt pan. Spoon the raspberries preserves over the batter evenly and pour the other half of the batter on top.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake in the pan for 25 minutes then carefully transfer remove from the pan.
While still warm, sprinkle heavily with powdered sugar. (I used some preserves and powdered sugar to create a drizzle.)
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