This raspberry bundt cake with cream cheese glaze is super soft and full of the most delicious flavors. This is a must make dessert that everyone will love!
Preheat oven to 350°F. Butter a large bundt cake pan (or mini bundt cake pans) very well.
Take 3/4 cup of raspberries and mash them up. Set aside.
Make cake mix as directed in a large bowl. Then add in applesauce, dry pudding mix, melted chocolate, mashed raspberries and mix until well combined.
Pour batter into the pan and bake for 20-25 minutes for mini bundt pans or 40-45 minutes for a regular bundt pan.
While cake is baking, combine the frosting ingredients in a small bowl. Using a mixer, beat until smooth then set aside. Add more milk if needed.
Once the cake is done (test with a toothpick to make sure it comes clean), let cool and then remove from the pan. Once cooled completely, drizzle on glaze with a spoon and top with remaining raspberries. Enjoy!
Notes
This recipe makes a total of 12 mini bundt cakes. I used two pans that had 6 mini molds each. You could also make a regular-sized version by using a large bundt pan.