1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
heavy whipping cream
1 tsp. vanilla extract
Filling:
⅓ cup raspberry gelatin
1 cup water, boiling
⅓ cup instant vanilla pudding mix
2 cups milk
Prepare your oven to 325 degrees F.
Mix butter and sugar with electric mixer until fluffy.
Add eggs, one at a time, and mix well.
Slowly add flour and cream until mixed in well.
Blend in vanilla. Pour batter in 9-inch bundt cake pan.
Bake for 60 to 70 minutes.
While baking, prepare filling.
Mix raspberry gelatin with water.
Mix vanilla pudding with milk.
Pour two mixtures together in bowl before setting it in fridge.
Once thick, top raspberry jello pudding mix on cake.
Feel free to garnish with additional berries.
Sugar: 80g
:
Calcium: 103mg
Calories: 758kcal
Carbohydrates: 116g
Cholesterol: 129mg
Fat: 28g
Fiber: 1g
Iron: 3mg
Potassium: 188mg
Protein: 11g
Saturated Fat: 7g
Sodium: 354mg
Vitamin A: 1292IU
