Raspberry Cake Topped with Fruit recipe
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Ingredients
- 1 (16.25 ounce) package white cake mix 1 (3 ounce) package raspberry-flavored gelatin mix 1 (10 ounce) package frozen raspberries, thawed with juice retained 4 eggs ½ cup vegetable oil ¼ cup hot water 1 (10 ounce) package frozen raspberries, thawed 1 (12 ounce) container frozen whipped topping, thawed ½ cup fresh strawberry halves 1 cup raspberries 1 fresh blackberry
Nutrition Info
- 411.3 caloriescarbohydrate: 48.9 gcholesterol: 62 mgfat: 22.2 gfiber: 2.4 gprotein: 5.6 gsaturatedFat: 8.4 gservingSize: -sodium: 311.6 mgsugar: 36.8 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Cake Topped with Fruit
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.
Combine dry cake mix and gelatin powder in a large bowl, add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly, divide batter between prepared round pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Fold 1 package thawed frozen raspberries through whipped topping in a bowl, spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.
Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.