Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this <a href="https://www.tasteofhome.com/article/whipped-topping-substitute/">whipped topping substitute</a>), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota

Raspberry Cake

white cake mix (regular size)

raspberry gelatin

eggs

canola oil

water

FROSTING:

carton (12 ounces) frozen whipped topping, thawed

raspberries,

Wow we really enjoyed this. Will definitely make again

The cake was very good and easy to make. The only change to the instructions I would make is to mix the dry cake mix and the jello thoroughly. I poured the jello mix on top of the cake mix and then added the rest of the ingredients and wound up with clumps of jello that where the consistency of thick fruit leather. I solved the problem by taking out the pieces and mixing them with a small amount of water and microwaving it for a few seconds, stirring it and adding it back to the batter.

I make this with strawberries & it's a favorite wherever I take it.  If you want to make a dessert that is refreshing,  make this one.

I made this into cupcakes for a graduation order I am making. It will have a light lemon frosting. These are the most beautiful looking cupcakes ever! The texture is perfect, the taste is awesome, and there is nothing that gives away the "cake mix" start that this recipe has. I will definitely be making them in every flavor I can find ingredients for...strawberry, lemon, peach, etc.

This was very good, sweet but good! I will be making this again using strawberries next Time! Great summer time dish to share with friends and family!

This recipe was super easy and very tasty.  My girls loved it.  I kept the frosting in a separate dish in the frig and put a spoonful (or two) on the pieces as we cut them.  I was afraid it would be soggy after a day or two.  If I was bringing this dessert to a gathering, I would frost it as suggested.

I made this recipe into cupcakes for a graduation party order I am doing. They will be frosted with a light lemon frosting. This is a most amazing cake...great texture, great taste, genuine tasting...no sign of the "cake mix" origins. Love this recipe, and will be varying the flavors as I can (strawberry, lemon, etc.) to make even more outstanding products!

I was afraid the frosting would make the cake soggy after storing, so I added a box of instant vanilla pudding mix to make it more stable.  Tastes wonderful!

This cake was SO moist and delicious! It was sweet but not super sweet, with a little bit of raspberry tartness. I do use applesauce instead of oil in cakes which makes them more moist and is a healthier alternative option.  We loved the whipped cream topping instead of frosting as well.. Super yummy! We'll be making this one again.

I LOVE this recipe.  I have been making it with strawberries for 10 years!  I get TONS of requests for it.  I make it red, white and blue for the 4th of July every year.  I have also made it with peaches too.

So disappointed...cake tasted strange...topping was pretty but not tasty. Used frozen raspberries. Will not be making this again.

When I went to get the ingredients to make this cake, my store did not have frozen raspberries.  I substituted a half pint of fresh raspberries and added an extra 1/4 cup of water.  It turned out great!  Not to sweet and just a hint of tartness from the fresh berries.  I can't wait to make this again and try other combinations!

I made this tonight & WOW is this recipe delish.  My husband is nowing going back for his second piece. If you love raspberries as we do, this is the cake for you.

Sorry but this recipe didn't go over well in my house. It was too processed and sugary for us. It looks so delicious!

raspberry cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 16

Cost: $2.59 /serving

Author : Taste of Home

Ingredients

Instructions

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