Raspberry Cake

Name: Raspberry Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 servings.
Ingredients: 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; FROSTING:; 1 carton (12 ounces) frozen whipped topping (4.5 cups), thawed; 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained; Fresh raspberries, optional

18 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. + chilling Bake: 35 min. + cooling

Makes

16 servings

Updated: Mar. 29, 2023

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota

Raspberry Cake Recipe photo by Taste of Home

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Ingredients

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
FROSTING:
1 carton (12 ounces) frozen whipped topping (4.5 cups), thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Directions

Preheat oven to 350°. 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 until a toothpick inserted in the center comes out clean, 35-40 minutes. 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.

Raspberry Cake

Ingredients

Directions

Nutrition Facts

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