Raspberry Cake Recipe

4.5 16 12
Raspberry Cake Recipe
Raspberry Cake Recipe photo by Taste of Home
Publisher Photo

Raspberry Cake Recipe

Read Reviews
4.5 16 12
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (3 ounces) raspberry gelatin
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup hot water
  • FROSTING:
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

Directions

In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. 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, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Raspberry Cake in Quick Cooking May/June 2000, p38

Nutritional Facts

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

  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (3 ounces) raspberry gelatin
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup hot water
  • FROSTING:
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  1. In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. 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.
  2. For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Raspberry Cake in Quick Cooking May/June 2000, p38

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Reviews forRaspberry Cake

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mas4144 User ID: 6300876 39097
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
Adavie01 User ID: 5962039 203588
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
iamnirt User ID: 7111184 77517
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
Jizimomo User ID: 564734 27699
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
csnh User ID: 7018822 78736
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
Olliebears Mom User ID: 5344468 69648
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
zlkj4 User ID: 5185767 75999
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
Tykaanderson User ID: 5600300 78735
Reviewed May. 6, 2012

"Amazing cake. Very refreshing and flavorful"

MY REVIEW
pdtomlinson User ID: 1501572 39092
Reviewed Dec. 1, 2011

"Flavors are wonderful."

MY REVIEW
KLW1974 User ID: 6210806 75997
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!"

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