Show Subscription Form




Raspberry Cake Recipe
Raspberry Cake Recipe photo by Taste of Home

Raspberry Cake Recipe

Read Reviews (16)
4.67 16
Publisher Photo
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
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + cooling
MAKES: 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

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.

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.
Originally published as Raspberry Cake in Quick Cooking May/June 2000, p38

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.

Reviews for Raspberry Cake(16)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT