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Heavenly Raspberry Dessert

Rated as 0 out of 5 Stars
5 made it  |  0 reviews   |  2 photos

"Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well."
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2 h 30 m servings 357
Original recipe yields 10 servings (1 9-inch dessert cake)


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  1. Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  2. Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  4. Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  5. To remove from pan, center a serving plate over tube pan; invert.


  • Cook's Note:
  • Whipped cream can be sweetened to taste with sugar if desired.
  • It looks fabulous on a decorative plate and garnished with fresh lavender flowers placed around the outside.
  • If necessary, use a tea towel dampened with warm water to help the cake slip out of the pan.

Nutrition Facts

Per Serving: 357 calories; 18 46.6 4.8 65 335 Full nutrition

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