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Raspberry Cake Topped with Fruit

Rated as 4.5 out of 5 Stars

"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

2 h 50 m servings 411 cals
Original recipe yields 12 servings (1 9-inch round layer cake)

Directions

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  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.

Footnotes

  • Cook's Notes:
  • This recipe can also be made in a larger rectangular dish and just frosted on the top, making it great for potlucks, cookouts, camping and any other group gathering where a standard cake doesn't work out so well. Just up oven to 350 degrees F and bake for 30-35 minutes instead.
  • Let cake cool completely before frosting. I put the cake pans in the freezer for half an hour to speed the cooling process. If you do this, set a timer so you don't freeze the cakes solid.

Nutrition Facts


Per Serving: 411 calories; 22.2 g fat; 48.9 g carbohydrates; 5.6 g protein; 62 mg cholesterol; 312 mg sodium. Full nutrition

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Reviews

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This is a very solid recipe. I made the cake in the spirit of the recipe, but did not follow exactly as written. Cake batter was done per the recipe - I did line my cake pans with parchment to ...

My first cake baking experience was excellent with this recipe. I focused on the batter portion and made the Easy Cream Cheese frosting that I found in Allrecipes. I added fresh raspberries at e...

Yummy! And yes, I made a couple changes. Before I put the unbaked cake in the oven, I evenly spooned a whole can of raspberry pie filling over the batter and baked about 10 minutes longer. I als...