Raspberry Swirl Bundt Cake — 17 Comments

  1. If you are using frozen raspberries do you need to defrost and drain or put them in frozen state. Thanking you in advance.

      • It says the total time for this recipe is 1 hour 45 minutes with 30 min prep time. Would be helpful if you stated that the raspberry filling needs to sit for SIX hours. Disappointed to wake up all excited to make this cake for a friend’s birthday brunch, only to realize this part of the “total” time was not included.

    • Sure Gina! I would only add one tablespoon at a time, taste, and then decide if you want to add more. Make up the difference (of the 3 tablespoons of peach nectar) with water.

  2. Do you ever have trouble with the raspberry filling sinking to the bottom of the pan during baking? Do you have suggestions to avoid this? I made a similar cake today (but used a different recipe) and the filling all sunk and stuck to the pan! Delicious, but not pretty!

  3. Have you ever used raspberry jam instead of making the raspberry sauce? Also, can you substitute almond extract for the vanilla?

    • Hi Carolyn, I haven’t used raspberry jam. If you do, I would recommend thinning or heating it to make spreadable. Yes, you can substitute vanilla for the almond extract.

    • Hi Simona, Sure! To help with the spreading I would heat it in the microwave a little. This will loosen the jam.

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