Raspberry Cake

Raspberry Cake

 Made  times

"A fresh raspberry cake is easy to make when you pour raspberries into a pan, top with mini marshmallows and cake mix batter, and bake. Serve with whipped topping for a perfect light dessert."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Grease 13x9-inch pan; spread raspberries onto bottom of pan. Sprinkle evenly with sugar, dry gelatin mix and marshmallows.
  2. Prepare cake batter as directed on package; pour over marshmallows.
  3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool. Serve topped with COOL WHIP.

Reviews

8
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was quick and easy enough to make on a busy day and it was delicious. The only change I made was to use half fresh and half frozen raspberries (defrosted in the microwave and drained-they'r...

Most helpful critical review

This was really tasty, but I didn't think it was very good leftovers.. if you don't eat all that day it kind of goes soggy. But it was still really good though, and i made home-made whipped crea...

Most helpful
Most positive
Least positive
Newest

This was quick and easy enough to make on a busy day and it was delicious. The only change I made was to use half fresh and half frozen raspberries (defrosted in the microwave and drained-they'r...

excellent cake, made with frozen berries and real whip cream because I never buy cool whip

made this cake today for a co workers birthday. I got rave reviews and many requests for the recipe. I used blackberries instead of raspberries and raspberry jello. I will be making this cak...

went over great,yummy

This was exactly what I was looking for-a light dessert after a heavy meal. Very good flavor and easy to make. I did not frost with cool whip, I put it to the side for others to frost themselve...

I thought that this was an extremely easy recipe. I was able to make it inbetween children's activities and housework! It has a light flavor and was a huge hit at work! I am definitely making...

Just made this today.....what a wonderful dessert. Served it without the Cool Whip & my family all agreed...the Cool Whip would have made it too sweet. (for our liking) Will DEFINITELY be mak...

This was really tasty, but I didn't think it was very good leftovers.. if you don't eat all that day it kind of goes soggy. But it was still really good though, and i made home-made whipped crea...

Other stories that may interest you