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Super Moist Raspberry Lemon Cake

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Caitlyn Eakins

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

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  • Prep

  • Cook

  • Ready In

  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.


  • 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 g fat; 47.3 g carbohydrates; 2.9 g protein; 37 mg cholesterol; 235 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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