Red Velvet Pudding Cake


  • 1 (12 ounce) box whole frozen raspberries (not in syrup), thawed
  • 1 (18.25 ounce) box devil's food cake mix (plus ingredients to make cake)
  • 2 cups water
  • 1 (6 ounce) box raspberry flavored gelatin
  • 1 tablespoon cornstarch
  • 2 (1 ounce) squares semi-sweet chocolate for baking
  • Powdered sugar
  • Frozen whipped topping, thawed or vanilla ice cream (optional)


  1. Heat oven to 375 degrees F. Lightly spray rectangular baker with oil. Spread raspberries evenly over bottom of baker.
  2. Prepare cake mix according to package directions; pour batter over raspberries, spreading evenly.
  3. In a large micro-cooker, microwave water on HIGH 4 minutes or until boiling. Combine gelatin and cornstarch. Whisk gelatin mixture into boiling water until dissolved. Pour gelatin mixture evenly over batter.
  4. Bake 40-45 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack. Chop chocolate; sprinkle evenly over cake. Let stand 10 minutes. Sprinkle top of cake with powdered sugar.
  5. To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 280, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 45 mg, Carbohydrate 40 g, Protein 5 g, Sodium 280 mg, Dietary Fiber less than 1 g

Recipe credit: Pampered Chef

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