Raspberry Cake

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

Yield 16 servings

Indulge in this easy-to-make raspberry cake bursting with fresh raspberry flavor and topped with a luscious whipped raspberry frosting.

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs, room temperature
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 (4-1/2 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 completely.
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.

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

Recipe Creator