Raspberry Cake

Raspberry Cake

"Marion Anderson, a reader from Dalton, Minnesota, jazzes up a plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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. x 2-in. baking pan. Bake at 350 degrees F 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.

Reviews

Read all reviews 48
  1. 56 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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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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 ...

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 unsweet...

I made the cake exactly as written except I baked it in two 8 in cake pans and baked for 40 minutes. I made this for my husband's birthday and he raved about the batter when he cleaned out the ...

FABULOUS! I made this with unsweetend frozen raspberries, and just added two tablespoons of sugar. I made this into 8 jumbo cupcakes, and filled them with a homemade cream made from lemon curd...

This cake was amazing!! It was exactly what I was looking for. I made it for the 4th of July and instead of using the recipe's frosting I used another frosting recipe I found on here called co...

Wow, this was one of the best cakes I've ever had, and it's so easy to make! I made it for my mom's birthday in a heart shaped cake pan and it was a hit. I was worried it would be too sweet or...

When I first made this cake it was really heavy and I was like oh no this is going to be awful but it was absolutely delicious. The cake was so moist and flavorful. I didn't make the frosting ...

Like others said, this makes a moist, flavorful cake. The recipe makes great cupcakes, too. I made cupcakes by following the cake recipe exactly. For frosting, I used another cook's whipped c...

Great cake! I've made it several times but the past few times as a strawberry cake. Use frozen strawberries (16 oz.)-1/2 of pkg. for base of cake and 1/2 for topping.

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