Broken Heart Cake – a delicious recipe with frozen raspberries, sugar, lemon Duncan, egg, water, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the raspberries (mashing them up a bit) and the sugar in a small bowl. Stir until well combined and set aside.
2
Prepare cake mix according to package directions.
3
Pour only half of the cake batter into the heart shaped pan.
4
Strain the raspberries in a wire mesh food strainer and push out as much excess moisture as possible using the back of a spoon.
5
Pour the raspberries over the cake mixture in the pan and spread out to the edges. Pour the remaining cake batter over the top of the raspberries and spread out to make sure you have covered the entire raspberry layer. Bake as instructed.
6
After the cake has cooled completely, prepare the glaze mixture as instructed, adding in the red food coloring if desired. Pour over the cake as instructed and immediately place the red M&M's on top. Let set for 15 minutes.
128
kcal
Calories
8
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup frozen raspberries or fresh, room temperature, 2 tablespoons sugar, 1 lemon Duncan Hines Perfect Size Strawberry, Kiss Cake Mix, 1 egg, and more.
Yes, Broken Heart Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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