Print Recipe

Raspberry Dream Cake

RG

Ingredients

Cake

  • 1 (10 ounce) package frozen raspberries, thawed
  • 1 (18 1/2 ounce) box white cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 (3 3/4 ounce) box instant vanilla pudding mix

Raspberry Frosting

  • 2 cups confectioners' sugar
  • 1/4 cup soft butter
  • 2 tablespoons raspberries
  • 1/2 teaspoon almond extract

Instructions

  1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons raspberries for frosting and a few for garnish.
  2. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed for 3 minutes.
  3. Pour into greased and floured 8 1/2-inch Bundt pan, 10-inch tube pan or two 9-inch cake pans.
  4. Bake at 350 degrees F for 50 to 55 minutes for Bundt or tube pan - 25 to 30 minutes for 9-inch layers.
  5. Let stand for 15 minutes before removing from pan.
  6. Frost with Raspberry Frosting and garnish with reserved raspberries.

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