Ingredients
- 1 (18 1/4 ounce) package vanilla cake mix
- 1/2 cup sour cream
- 1/3 cup butter , melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (12 ounce) jar seedless raspberry preserves , stirred to loosen
Directions
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Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13 × 9 inch baking pan with cooking spray.
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In a big bowl, add cake mix, sour cream, melted butter, vanilla extract, and eggs.
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Blend 2 minutes with an electric mixer set on medium speed until well blended.
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Reserve 1 cup batter; spread remaining batter into prepared pan.
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Distribute raspberry preserves evenly over batter.
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Drop remaining cake batter by tablespoonfuls over preserves.
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Swirl batter and jam with tip of knife.
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Bake 23-26 minutes or until pick comes out clean.
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Transfer to wire rack and cool completely.