Wednesday, July 15, 2009

Raspberry Cake

This is a refreshing summer dessert. It DOES involve using the oven, but it's worth it. And since it uses frozen raspberries, it can be made year-round if you like. If you have a supply of fresh raspberries, you could use those too. Just sweeten them and let them sit for a while to produce their own juice.

This is one of those great desserts that starts with some convenience items but tastes and looks like you fussed. It's so easy and fun to doctor up a boxed cake mix and turn it into something wonderful!

Start by combining the cake mix and gelatin in a large mixing bowl. Add the eggs, oil and water and beat well until combined.

Add the raspberries (do not drain!) and mix well to incorporate them into the batter.

Pour the batter into a greased cake pan and bake.

Let the cake cool completely. When it's cool, fold the whipped topping into the raspberries for a simply delicious, light frosting.

Spread the frosting over the cooled cake, and refrigerate for at least two hours before serving. Store this cake in the refrigerator.

Get more great raspberry recipes at the In Season Recipe Swap.

Raspberry Cake

1 package white cake mix
1 3 oz. package raspberry gelatin (sugar free is fine)
4 eggs
1/2 cup oil
1/4 cup hot water
2 - 10 oz. package frozen sweetened raspberries, thawed, undrained
1 12 oz. carton whipped topping

In a large mixing bowl, combine cake mix and gelatin. Add eggs, oil and water and beat until well combined, occasionally scraping down the side of the bowl. Add one package of raspberries and mix until blended.

Pour cake batter into a greased 9x13 cake pan. Bake at 350 for 35-40 minutes until cake tests done. Cool completely.

For frosting, fold whipped topping into second package of raspberries until well combined. Frost cake and refrigerate for at least two hours before serving.

Store in refrigerator. Serves 16-20.


  1. Happy Friday! I hope you’ll stop by my Friday Feast link/recipe exchange and share this recipe.


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