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Raspberry Cake Topped with Fruit

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h 50 m
sarahjm1983

sarahjm1983

A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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