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.

No additional tips available.

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

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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.

Raspberry Cake Topped With Fruit

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