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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
  • Total Time
    Prep: 10 min. + chilling Bake: 35 min. + cooling
  • Makes
    16 servings


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) raspberry gelatin
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/4 cup hot water
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • Fresh raspberries, optional


  • 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 in 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.
Nutrition Facts
1 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein.
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Average Rating:
  • Marcie
    Apr 30, 2020

    I have not made it yet but I plan on making my own homemade white cake then use the poke cake method to add the gelatin then make home whipped cream topping to mix with the raspberries (fresh not frozen). I've read the reviews so I believe this method might make it not as sweet but I could be wrong .

  • QueenofQ1
    Mar 3, 2020

    I would love to share this with my wonderful Facebook friends but the "Share" link is broken. I really want to try this and maybe also one with strawberries!

  • Jennifer
    Feb 15, 2020

    So disappointed...cake tasted strange...topping was pretty but not tasty. Used frozen raspberries. Will not be making this again.

  • xxcskier
    Feb 5, 2018

    This was very good, sweet but good! I will be making this again using strawberries next Time! Great summer time dish to share with friends and family!

  • mas4144
    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.

  • Adavie01
    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.

  • Karenaeschliman
    Jul 1, 2013

    No comment left

  • iamnirt
    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!

  • Jizimomo
    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.

  • csnh
    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.