2(10-ounce) packages frozen raspberries in syrup, thawed, divided
1/4 cup sugar
2 to 3 tablespoons orange juice or orange liqueur
1(18 1/4-ounce) box reduced-fat yellow cake mix
1(4-serving) box instant white chocolate pudding and pie filling
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 large egg
3 large egg whites
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 1/2 cups confectioners' sugar
1/4 cup skim milk
1 tablespoon almond extract
To prepare sauce: Drain 1 package of raspberries and discard the juice. Save juice from other package. Puree fruit, juice, sugar, and orange juice in a food processor or blender; strain puree to remove seeds, if desired. Chill until ready to use. Makes 1 1/2 cups.
Preheat oven to 350F.
To prepare cake: Coat a 10-inch bundt pan with nonstick cooking spray. In a mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips and pecans. Pour into bundt pan and bake for 40 to 50 minutes or until wooden pick inserted comes out clean.
Meanwhile, in a small bowl, mix confectioners’ sugar, milk and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. Drizzle glaze over warm cake. Serve with Raspberry Sauce.