Raspberry Cake Recipe

Raspberry Cake RecipePhoto by: Taste of Home Raspberry Cake Recipe Rating 5

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 (18-1/4 ounces) white cake mix
  • 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 13-in. x 9-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

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Reviews for Raspberry Cake (8)

Raspberry Cake Recipe

Raspberry Cake

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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.


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.


Reviewed on Jun. 23, 2011 by floral1210

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.


Reviewed on Apr. 03, 2010 by karriemarlow

AWESOME!

 
 
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