Skip to main content New<> this month
Get the Allrecipes magazine

Super Moist Raspberry Lemon Cake

Rated as 5 out of 5 Stars
8

"I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake."
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 317
Original recipe yields 18 servings (2 8-inch cakes)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
  2. Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.
  4. Spread lemon frosting over each cooled cake.

Footnotes

  • Cook's Note:
  • You can use other baking dishes/pans. Just make sure you do a toothpick check.

Nutrition Facts


Per Serving: 317 calories; 13.1 47.3 2.9 37 235 Full nutrition

Explore more

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I did not have milk so I used extra sour cream. I used melted butter rather than oil. I baked it in a rectangular cake pan for ease, and I made a lemon glaze rather than the canned frosting. ...

This cake was amazing...unbelievably moist and full of flavor! I was a bit skeptical of the ingredients but I’m glad I tried this recipe. My only change was that I used lactaid milk and sour c...