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Marion Anderson, a reader from Dalton, Minnesota, jazzes up a plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert.
Nutritional Facts 1 serving (1 piece) equals 330 calories, 15 g fat (6 g saturated fat), 53 mg cholesterol, 233 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Cake in Quick Cooking May/June 2000, p38
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Reviewed on Jan. 28, 2013 by iamnirt
Sorry but this recipe didn't go over well in my house. It was too processed and sugary for us. It looks so delicious!
Reviewed on Jan. 13, 2013 by Jizimomo
I make this with strawberries & it's a favorite wherever I take it. If you want to make a dessert that is refreshing, make this one.
Reviewed on Dec. 12, 2012 by csnh
The cake was very good and easy to make. The only change to the instructions I would make is to mix the dry cake mix and the jello thoroughly. I poured the jello mix on top of the cake mix and then added the rest of the ingredients and wound up with clumps of jello that where the consistency of thick fruit leather. I solved the problem by taking out the pieces and mixing them with a small amount of water and microwaving it for a few seconds, stirring it and adding it back to the batter.
Reviewed on Jun. 23, 2012 by Olliebears Mom
I made this tonight & WOW is this recipe delish. My husband is nowing going back for his second piece. If you love raspberries as we do, this is the cake for you.
Reviewed on Jun. 19, 2012 by zlkj4
I was afraid the frosting would make the cake soggy after storing, so I added a box of instant vanilla pudding mix to make it more stable. Tastes wonderful!
Reviewed on May. 06, 2012 by Tykaanderson
Amazing cake. Very refreshing and flavorful
Reviewed on Dec. 01, 2011 by pdtomlinson
Flavors are wonderful.
Reviewed on Sep. 19, 2011 by KLW1974
When I went to get the ingredients to make this cake, my store did not have frozen raspberries. I substituted a half pint of fresh raspberries and added an extra 1/4 cup of water. It turned out great! Not to sweet and just a hint of tartness from the fresh berries. I can't wait to make this again and try other combinations!
Reviewed on Jul. 29, 2011 by ppearsonjr
This recipe was super easy and very tasty. My girls loved it. I kept the frosting in a separate dish in the frig and put a spoonful (or two) on the pieces as we cut them. I was afraid it would be soggy after a day or two. If I was bringing this dessert to a gathering, I would frost it as suggested.
Reviewed on Jun. 23, 2011 by floral1210
I made this into cupcakes for a graduation order I am making. It will have a light lemon frosting. These are the most beautiful looking cupcakes ever! The texture is perfect, the taste is awesome, and there is nothing that gives away the "cake mix" start that this recipe has. I will definitely be making them in every flavor I can find ingredients for...strawberry, lemon, peach, etc.
I made this recipe into cupcakes for a graduation party order I am doing. They will be frosted with a light lemon frosting. This is a most amazing cake...great texture, great taste, genuine tasting...no sign of the "cake mix" origins. Love this recipe, and will be varying the flavors as I can (strawberry, lemon, etc.) to make even more outstanding products!
Reviewed on Apr. 03, 2010 by karriemarlow
I LOVE this recipe. I have been making it with strawberries for 10 years! I get TONS of requests for it. I make it red, white and blue for the 4th of July every year. I have also made it with peaches too.
AWESOME!
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