Raspberry Cake
“Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert.” —Marion Anderson, Dalton, Minnesota
| Servings | Prep Time | Cook Time |
| 16 | 10minutes + chilling | 35minutes + cooling |
| Servings | Prep Time |
| 16 | 10minutes + chilling |
| Cook Time |
| 35minutes + cooling |
Ingredients
- Raspberry Cake
- 1 pkg white cake mix regular size
- 1 pkg raspberry gelatin 3 ounces
- 4 large eggs
- 1/2 cup canola oil
- 1/4 cup hot water
- 1 pkg frozen sweetened raspberries 10 oz, thawed, undrained
- Frosting
- 12 oz frozen whipped topping thawed
- 10 oz frozen sweetened raspberries thawed, undrained
- fresh raspberries optional
Portions:
Units:
|
Ingredients
Portions:
Units:
|
Instructions
- 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 at 350° for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Cool.
- 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.
Recipe Notes
Nutrition Facts
1 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fibre), 4g protein.
