Raspberry Cake Topped With Fruit Recipe

Name: Raspberry Cake Topped With Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 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; 1/2 cup vegetable oil; 1/4 cup hot water; Frosting:; 1 (10 ounce) package frozen raspberries, thawed; 1 (12 ounce) container frozen whipped topping, thawed; Topping:; 1/2 cup fresh strawberry halves; 1 cup raspberries; 1 fresh blackberry

Servings: persons

Cake:
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
1/2 cup vegetable oil
1/4 cup hot water
Frosting:
1 (10 ounce) package frozen raspberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Topping:
1/2 cup fresh strawberry halves
1 cup raspberries
1 fresh blackberry

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.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake:, 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, and more.

Yes, Raspberry Cake Topped With Fruit 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.

That's it — enjoy your meal!

Raspberry Cake Topped With Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions