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Raspberry Cake Recipe

Raspberry Cake Recipe

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + cooling YIELD:12-16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein

Reviews for Raspberry Cake

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MY REVIEW
Reviewed Aug. 17, 2013

"This cake sounds really good but I don't like cakes that use box mixes. I prefer to make a cake from scratch. A white cake made from scratch with the raspberry gelatin and frozen raspberries is a better way to go f'or me. I haven't tried it yet so I won't rate it until I make it."

MY REVIEW
Reviewed Jul. 23, 2013

"This cake was SO moist and delicious! It was sweet but not super sweet, with a little bit of raspberry tartness. I do use applesauce instead of oil in cakes which makes them more moist and is a healthier alternative option. We loved the whipped cream topping instead of frosting as well.. Super yummy! We'll be making this one again."

MY REVIEW
Reviewed Jan. 28, 2013

"Sorry but this recipe didn't go over well in my house. It was too processed and sugary for us. It looks so delicious!"

MY REVIEW
Reviewed Jan. 13, 2013

"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."

MY REVIEW
Reviewed Dec. 12, 2012

"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."

MY REVIEW
Reviewed Jun. 23, 2012

"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."

MY REVIEW
Reviewed Jun. 19, 2012

"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!"

MY REVIEW
Reviewed May. 6, 2012

"Amazing cake. Very refreshing and flavorful"

MY REVIEW
Reviewed Dec. 1, 2011

"Flavors are wonderful."

MY REVIEW
Reviewed Sep. 19, 2011

"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!"

MY REVIEW
Reviewed Jul. 29, 2011

"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."

MY REVIEW
Reviewed Jun. 23, 2011

"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."

MY REVIEW
Reviewed Jun. 23, 2011

"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."

MY REVIEW
Reviewed Jun. 23, 2011

"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!"

MY REVIEW
Reviewed Apr. 3, 2010

"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."

MY REVIEW
Reviewed Apr. 3, 2010

"AWESOME!"

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