Bundt Pan Ice Cream Cake
- Using a bundt pan prepare pound cake according to package directions; cool completely.
- Slice cake in half lengthwise. Return the top half of the cake to the pan, spread with softened raspberry sorbet, and top with the bottom half of the cake. Place pan in freezer for at least 2 hours or until firm.
- To serve, dip pan in very hot water for about 30 seconds to loosen the cake. Turn cake out onto a serving platter and serve immediately.