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

Raspberry Cake
Raspberry Cake
Raspberry Cake
Servings Prep Time Cook Time
16 10minutes + chilling 35minutes + cooling
Servings Prep Time
16 10minutes + chilling
Cook Time
35minutes + cooling
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. 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.
  2. 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.