My Aunt LaRee introduced us to this amazing cake, and the house smells so deliciously of warm cake and sweet raspberries when it’s baking. Combine it with cream cheese frosting and you’ve got a match made in heaven. Finding sweetened raspberries in the frozen section is getting hard, so I often buy unsweetened raspberries (frozen or fresh), then when I’m ready to put them in the cake, I shake 1/4-1/2 c. sugar over them and pour the 1/2 c. water over that. Then I let them sit for a few minutes to absorb the simple syrup. Also, if I don’t buy a can of frosting, I’ll often make the cream cheese frosting from the pumpkin bar recipe (you may want to double it) or a half batch of buttercream. You can make it as a regular cake or in a big cookie sheet. Here’s the version in the cake pan:
For gluten free, I’ve used a GF confetti cake mix and 1-2 Tbsp. cornstarch added. It turned out amazing. And I’ve even made the recipe dairy free (except for butter) by using a half batch of the buttercream recipe, and it was great.
Raspberry Cake
Delicious with whole raspberries in the middle and cream cheese frosting on top.
Ingredients
- 1 White Cake Mix (or gluten free cake mix)
- 2 Tbsp. Flour (or 1-2 Tbsp. cornstarch)
- 1 small pkg. Raspberry Jell-O (4 Tbsp.)
- ¾ c. Oil
- 4 Eggs
- ½ c. Water
- 10 oz. pkg. Frozen Raspberries (sweetened) (or use unsweetened with 1/4-1/2 c. sugar, with the 1/2 c. water above poured over top)
- White or cream cheese frosting
Directions
Mix together all ingredients (except the frosting) and spread in large greased cookie sheet (aka jelly roll pan). Bake at 350° for 30 minutes (or about 45 minutes in 9×13 pan). Frost with white frosting (generally cream cheese frosting).
Mitchell Meals 