Prepare creme cake base according to manufacturer’s instructions adding in 6.25% raspberry icing fruit. Coat 9-inch bundt pans liberally with pan spray. Deposit into pans and bake at 350°F until cake springs back lightly when touched. Let cool for 10 minutes on rack, then invert to unmold. Let cool completely. Mix together 100% white flat icing with 6.25% raspberry icing fruit. Warm icing then drizzle over cooled cake.
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Vanilla Cake, Raspberry, Icing Fruit, Fruit Bit, Flat Icing, Bundt