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Raspberry Angel Cake

Rated as 5 out of 5 Stars

"This raspberry cake makes a pretty dessert for any special occasion."
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Ingredients

3 h 20 m servings 55 cals
Original recipe yields 16 servings

Directions

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  • Prep

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  1. Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
  2. Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
  3. Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Nutrition Facts


Per Serving: 55 calories; 0.8 g fat; 10.7 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition

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Reviews

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I made and tried it, it's sooo good thanks!!

Really tasty and easy. I have made this same recipe 3 times using different jello's and fruits. Strawberry jello with frozen strawberries and tropical jello with canned pineapples as well as th...

I used a dense chocolate cake like texas sheet cake...OMG! I love chocolate so I just had to try it. I think it would look really fancy w/ some kindda raspberry chocolate sauce drizzle. I'll let...

This is so easy to make and was amazing. Everyone loved it and I've already been asked to make it again.