Raspberry Cake Topped with Fruit recipe

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Ingredients

1 (16.25 ounce) package white cake mix
1 (3 ounce) package raspberry-flavored gelatin mix
1 (10 ounce) package frozen raspberries, thawed with juice retained
4 eggs
½ cup vegetable oil
¼ cup hot water
1 (10 ounce) package frozen raspberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
½ cup fresh strawberry halves
1 cup raspberries
1 fresh blackberry

Nutrition Info

411.3 calories
carbohydrate: 48.9 g
cholesterol: 62 mg
fat: 22.2 g
fiber: 2.4 g
protein: 5.6 g
saturatedFat: 8.4 g
servingSize: -
sodium: 311.6 mg
sugar: 36.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.

  2. Combine dry cake mix and gelatin powder in a large bowl, add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly, divide batter between prepared round pans.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. Fold 1 package thawed frozen raspberries through whipped topping in a bowl, spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.

  5. Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.

Recipe Yield

1 9-inch round layer cake

Recipe Note

A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream.

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