Recipes Made with Cake Mixes
Impossible Raspberry Cake
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 1 1/2 cups whipping cream (unwhipped)
- Fresh whole raspberries (for garnish)
- Additional cream, whipped (for garnish)
Instructions
- Heat oven to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray and a light dusting of flour**.
- Prepare the cake mix as directed on the package, making sure to reduce the amount of water to only 1 cup. Pour equal portions of the batter into each of the prepared cake pans.
- Evenly distribute about 1 1/2 cups of the raspberries over the top of the cake batter.
- Sprinkle the raspberries with 1/2 cup of sugar (each pan).
- Divide the whipping cream, and pour equal portions over the top of the raspberries on each cake.
- Bake for about 60 minutes.
- Immediately invert both cakes onto serving plates when removing from the oven.
- Let cool, then garnish with freshly whipped cream and whole raspberries just prior to slicing and serving.
- Store in refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!