Raspberry Cake Recipe

Raspberry Cake Recipe

  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package raspberry Jell-O®
  • 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
  1. 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.
  2. For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.
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