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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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
18
Yield:
2 8-inch cakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.

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  • 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.

  • 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.

  • 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

318 calories; protein 2.9g 6% DV; carbohydrates 47.3g 15% DV; fat 13.1g 20% DV; cholesterol 37.4mg 13% DV; sodium 234.7mg 9% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
05/31/2020
This was to me was very good, super simple to make. I used soy milk. Seedless raspberry preserves would have better but I just could not find them in time. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2018
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. It's very sweet and moist. I served it with lightly sweetened whipping cream. Everyone was gaga. Read More
Rating: 5 stars
06/27/2018
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 cream but no one could tell that. The 2 round cake pans cooked much quicker...my cakes were done in 35 minutes. As ovens vary I would just caution you to check your cake after 30 minutes. My family loved the raspberry cake! I also added lemon pudding as a filling between the 2 cakes...simply delicious! Read More
Rating: 4 stars
05/31/2020
This was to me was very good, super simple to make. I used soy milk. Seedless raspberry preserves would have better but I just could not find them in time. Read More
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Rating: 5 stars
04/06/2020
I used a lemon cake mix and strawberry preserves. This is so moist and delicious. Make sure to watch the bake time with all the sugar it can burn easily. I used a basic lemon glaze for the top along with yellow nonpareils. Read More
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