Red Velvet Pudding Cake Recipe

Name: Red Velvet Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package whole frozen raspberries (not in syrup); 1 (18 ounce) package devil's food cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 2 cups water; 1 (6 ounce) package raspberry gelatin powder; 1 tablespoon cornstarch; 2 ounces semisweet chocolate; powdered sugar; 1 (16 ounce) container frozen whipped topping (optional)

Servings: persons

1 (12 ounce) package whole frozen raspberries (not in syrup)
1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups water
1 (6 ounce) package raspberry gelatin powder
1 tablespoon cornstarch
2 ounces semisweet chocolate
powdered sugar
1 (16 ounce) container frozen whipped topping (optional)

1
Preheat oven to 375 degrees F.
2
Lightly spray a rectangular baking pan with non stick cooking spray.
3
Spread raspberries evenly over bottom of pan.
4
Prepare cake according to package directions and pour batter over raspberries.
5
Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
6
Pour gelatin over cake batter.
7
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
8
Chop chocolate up into small pieces and sprinkle over cake.
9
Dust with powdered sugar.
10
May serve with whipped topping.

376

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1 (12 ounce) package whole frozen raspberries (not in syrup), 1 (18 ounce) package devil's food cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), and more.

Yes, Red Velvet Pudding 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.

That's it — enjoy your meal!

Red Velvet Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions