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Raspberry Cake

 Raspberry Cake
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
12-16 ServingsPrep: 10 min. + chilling Bake: 35 min. + cooling

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.

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Raspberry Cake (continued)

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.