Reviewed: Jul. 26, 2009

Not for us. Too dense and heavy, shrank from sides of pan and hardly rose at all. Texture was all wrong for cake. Thanks, but I'll try a different one for my raspberries.

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Kim

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Reviewed: Jul. 12, 2009

what a nice summer cake. this was baked in two 9 inch round pans at 350 degrees for 25 minutes. the gelatin was omitted because i forgot to get it at the store, but it still turned out wonderful. also, a 12 ounce bag of raspberries was used and it was perfect. it was layered with raspberry sauce and topped with lemon cream. the frosting is not the one that it stated but rather Butter CReam Frosting. i would use a different frosting next time as the buttercream tatse didn't compliment the raspberry and lemon flavors at all.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 15, 2009

I was looking for a Raspberry cake recipe so I could make Raspberry cake balls. I was so happy to come across this one. They were amazing. Everyone asks me to make them often. I used this recipe for the cake adding vanilla frosting and covering the cake balls in both white and milk chocolate. So yummy!

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NENASMOM

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Hampton, Virginia, USA

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Reviewed: Apr. 29, 2009

A little too dry.However I refrigerated the leftovers and ate them the next day and they were amazing! Moist and sweet but not soggy. I think maybe I needed to refrigerate it all day instead of just a couple of hours. Also I made this with 8" rounds.

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Adriel

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Reviewed: Apr. 18, 2009

Very unusual taste. And, texture wise, imagine the structure and semi-solidity of jelly, but it is cake. The taste is the reason why I'm giving this 2 stars and my biggest cake eater in the house (4 yr old) had one bite before leaving it. I kind of wanted to throw it away, but dh believes the kids will eventually eat it. Funny thing is, the cake baked up perfectly, excellent in this respect. The cake taste itself was the biggest disappointment. It has an artificially fake taste to it (probably from the powdered gelatin). Thankyou for the recipe, however, for our family I won't be making it again.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 12, 2009

Recipe is perfect as is. I also made one with egg substitute and applesauce in place of the oil, and it was delicious and yummy. Thanks for the great recipe!

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Feb. 2, 2009

Was not sure if I would like this because I am not big on fruit cakes but it was delicious! Made it for my husband, he and everyone else liked it too.

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YankeesJets

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Reviewed: Jan. 4, 2009

My sister-in-law gave me some of her frozen raspberries. After making the cake I had some leftover so I mixed the leftover with a can of vanilla frosting. It tasted great and was very pretty. My husband and I both loved this cake and I will make it again.

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Reddiered

Cooking Level: Intermediate

Home Town: Florence, Oregon, USA

Living In: Grants Pass, Oregon, USA

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Reviewed: Jan. 2, 2009

Try this delicious alternate frosting instead! Makes the cake MUCH better I think. 1/2 pkg of powdered sugar 1/2 cube butter softened 1/2 pkg frozen raspberries and a bit of the raspberry juice pinch of salt 1/2 tsp vanilla I rarely give stars - and I'm giving 5 stars! 6 if I could! I'm surprised this doesn't have more reviews!

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

This cake is awesome! I am a fan of chocolate cake but I was looking for an easy, delicious and fruity cake as alternative. I did not have frozen raspberry so I used strawberry instead and it turned out great. I will definitely make it again.

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HERLIN

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 13, 2008

This is an awesome recipe! It was such a moist cake. I followed it exactly and it just worked.

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Rene

Cooking Level: Expert

Home Town: Meriden, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Sep. 6, 2008

YUMMMMMMMMMMM!!! Absolutely wonderful. I made it for my 3 years olds b-day! My father and brother raved over it! I completely omitted the oil and substituted it with applesauce like I always do!! It was so moist, Thanks so much for the post:)

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~*EmMa*~

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I receive great compliments every time I make this cake. I substitute whole milk for the water, and the cake turns out perfect! You can double or triple this recipe to make 1/2 sheet cake with no problems!

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faddoulski

Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

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Reviewed: Aug. 15, 2008

Everyone loved this cake. Everyone including my mom, and if SHE liked it, folks, that's saying a lot =) This was far lighter than another recipe I'd made before. I used a 12-ounce bag of unsweetened raspberries in the cake and added 1/3 cup sugar (it needed it, and was NOT too sweet). I used another 12-ounce bag, unsweetened, in the whipped topping, adding powdered sugar to taste. (Next time I would sweeten the berries first to avoid overmixing the topping.) I baked 25-30 minutes in two 9-inch round pans, then cooled and frosted. I would like to note that the frozen berries were half the price at Trader Joe's ($4 for two) than my local large grocery store ($8); all told, however, estimated cost of this cake was about $10, 'case you were interested =)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jul. 20, 2008

This cake was really good, super moist and full of flavor. The only thing I changed is that I made it in a bundt pan, which looked very pretty. I took it to work for a birthday of a co-worker and 2 people told me it was the best cake they ever had. My husband had a piece of the leftover and asked me to make it for his birthday.

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TinAZ

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Reviewed: Jul. 13, 2008

This was so easy and SOOOO~~ Good!!!

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Kym

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I made this for my mom's birthday and everyone loved it. It is so easy yet looks and tastes very elegant. I love refrigerated desserts in the summer time and this was perfect.

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flygirl22

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: May 11, 2008

Really good, awesomely moist, perfectly berryful cake. Made it as a bundt cake and drizzled it with a lemony glaze. My friends who ate the cake started joking that they wanted me to bake their wedding cakes.

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ktchristmas

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

This cake was AWESOME!! Next time I won't bake for so long (40 mins was a little bit too long), but everything turned out so tasty! I made this for my grandma's birthday and it was a big hit with EVERYONE! Thanks for a great recipe!

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Carrie

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

As the other reviews said- very refreshing and cool taste. I loved how the cake turned out with the raspberries baked right in! Yum! I think 12 oz. coolwhip was too much for the topping- 8 oz. would have been perfect. This cake would be tasty cut into cubes and made into a trifle with pudding/cool whip layers and fruit layers. Will make again.

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