Double Raspberry Cake

"A unique, delicious, moist cake. Very easy to make. I can't think of a better cake for a little (or not so little) girl's birthday (pink icing)! Enjoy! Makes 1 3 layer 8-inch cake"
 
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Ready In:
40mins
Ingredients:
14
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • In large mixing bowl beat well together cake mix, gelatin, flour, baking powder, oil, and water.
  • Beat in eggs one at a time.
  • Add thawed fruit and beat well.
  • Pour into three prepared 8-inch round cake pans.
  • Bake at 350 degrees for 25-35 minutes.
  • Prepare icing: Beat butter and sugar.
  • Add fruit, almond extract and lemon juice.
  • Beat well.
  • If icing gets too runny, put in fridge until desired consistency.
  • Garnish with white chocolate curls if desired.

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Reviews

  1. Wonderful cake! I made this for my birthday yesterday. I didn't want to futz too much, so I baked it in a 9 x 13 pan and it turned out great. I added more fresh lemon juice to the frosting than called for, and also used raspberry extract in place of the almond. A big hit - and really, really pink! Thanks!
     
  2. This is a very good, dense, moist cake. I made it as directed, except I used vegetarian jello. It was very good as is, but I think the next time I make it I might substitute some of the oil in the cake, and in the frosting I think I might strain the raspberries to get rid of the seeds and use raspberry extract instead of almond. Thanks for a great recipe!
     
  3. This was a very easy and beautiful cake! I made it for my daughter's birthday, and she really loved it. The color was perfect for a girls birthday cake. I will try it again doing the holidays. I decorated mines with fresh raspberries and mint leaves. It was beautiful. Thank You!!!!!!!!!!!!!!!!
     
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Tweaks

  1. This is a very good, dense, moist cake. I made it as directed, except I used vegetarian jello. It was very good as is, but I think the next time I make it I might substitute some of the oil in the cake, and in the frosting I think I might strain the raspberries to get rid of the seeds and use raspberry extract instead of almond. Thanks for a great recipe!
     

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