Print Recipe

Raspberry Cake




  • 1 (18 1/4 ounce) box white cake mix
  • 1 (3 ounce) package raspberry gelatin
  • 1 (10 ounce) package frozen sweetened raspberries, thawed, undrained
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup hot water


  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (10 ounce) package frozen sweetened raspberries, thawed, undrained


  1. In a large bowl, combine dry cake mix and gelatin powder.
  2. Add raspberries with juice, eggs, oil and water, beat until well blended.
  3. Pour into a greased 13 x 9 x 2-inch baking pan.
  4. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
  5. Let cool.
  6. For frosting, fold whipped topping into raspberries. Spread over cake.
  7. Refrigerate for 2 hours before serving.
  8. Store in the refrigerator.

Posted by orisleuth at Recipe Goldmine 6/29/01 6:38:43 am.

Source: Quick Cooking magazine

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.