Preheat oven to 350°F (180°C). Grease 12-cup (3 L) Bundt pan with nonstick cooking spray.
In medium bowl, whisk together flour, baking powder, baking soda and salt.
In large bowl, using handheld electric mixer, beat together sugar and butter on medium speed until light and fluffy. One at a time, beat in eggs, incorporating each fully before adding next one. Beat in orange zest and vanilla.
With mixer on low, add one-third of flour mixture, then add sour cream. Beat in one-third of flour mixture, then add 1/2 cup (125 mL) raspberry pie filling. Finally, beat in the last third of flour mixture until incorporated.
Scrape two-thirds of batter into prepared pan. Using spoon, swirl in remaining raspberry pie filling. Top with the remaining batter. Smooth top.
Bake for 40 to 50 minutes or until tester comes out clean when inserted into centre of cake. Let stand 15 minutes before turning cake onto wire rack to cool completely.
Raspberry Glaze: In medium bowl, whisk together raspberry pie filling with confectioners’ sugar and orange juice until smooth.
Drizzle cake with raspberry glaze. Let stand for 8 to 10 minutes or until glaze is set. Garnish with fresh raspberries and, if using, mint.