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Raspberry Cake

By: Marion Anderson

"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."

Rate/Review | Read Reviews (45)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (18.25 ounce) package white cake mix
1 (3 ounce) package raspberry gelatin
1 (10 ounce) package frozen sweetened raspberries, thawed
4 eggs
1/2 cup vegetable oil
1/4 cup hot water
FROSTING:
1 (12 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen sweetened raspberries, thawed

Directions

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.
For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.