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“Posted by request :) Recipe from the Betty Crocker Cake Mix Recipes Book Spring/2007”
1hr 5mins

Ingredients Nutrition

  • 236.59 ml very hot water
  • 85.04 g box raspberry gelatin powder
  • 510.29 g box white cake mix
  • 118.29 ml thawed lemonade concentrate
  • 59.14 ml water
  • 78.07 ml vegetable oil
  • 4 egg whites
  • 340.19 g containerwhipped vanilla frosting
  • 236.59 ml whipped topping
  • 354.88 ml fresh raspberries (garnish)
  • lemon peel, strips (garnish)


  1. Heat oven to 350.
  2. Spray bottom of a 13X9 inch pan with baking spray w/flour.
  3. In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
  4. In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
  5. Beat on med speed 2 mintes.
  6. Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
  7. Bake 30 to 35 minutes or until toothpick inserted comes out clean.
  8. Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
  9. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  10. In medium bowl, fold together frosting and whipped topping; frost cake.
  11. Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
  12. Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
  13. Garnish each piece with raspberries and lemon peel strips.
  14. Store in refrigerator.

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