Raspberry Cake Recipe

Raspberry Cake Recipe photo by Taste of Home

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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.

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Raspberry Cake Recipe

Prep: 10 min. + chilling Bake: 35 min. + cooling

Yield: 12-16 Servings

10 35 45

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Directions

In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired. Yield: 12-16 servings.

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