Fresh Raspberry Pecan Cake Ingredients
1 cup fresh raspberries (plus additional for garnish, if desired)
1 box white cake mix with pudding
1 (3 ounce) box instant white chocolate pudding
1 (3 ounce) box raspberry gelatin
1 cup vegetable oil
1/2 cup milk
1 cup finely ground pecans Instructions
Heat oven to 350 degrees F. Grease Bundt pan.
In a small bowl, mash the raspberries with a fork. Set aside until needed.
In a mixing bowl, combine cake mix, instant pudding, gelatin, oil and milk; mix
Add eggs, one at a time, beating well after each addition.
Add the raspberries and pecans to the batter; blend well.
Pour into greased baking pan.
Bake for 60 to 70 minutes, or until a wooden pick inserted near the center comes
Cool in pan on rack for 10 minutes.
Turn out cake onto rack and cool completely.
Dust with powdered sugar or drizzle with white chocolate glaze before serving.
Garnish with whole fresh raspberries.
Yield: 16 servings
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Bundt, Tube and Loaf Cake Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.