Recipes Made with Cake Mixes
Impossible Raspberry Cakes
Yield: 2 cakes or 12 servings
Ingredients
- 1 (18.25 ounce) box white cake mix*
- 3 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 the oven to 350 degrees F and lightly coat two 9-inch round cake pans with nonstick cooking spray and a light dusting of flour**.
- Prepare the white cake mix as directed on the package, making sure to reduce the amount of water you add to only 1 cup.
- Pour equal portions of the cake 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 to 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.
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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!