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 harder, so I often buy unsweetened raspberries and just shake a few tablespoons of sugar over the top of them before incorporating with the rest. You may want to taste the berries after adding sugar and a little water to help it absorb–sometimes it takes quite a bit of sugar not to taste sour. Last time I think I added 1/4-1/2 c. sugar because it was still so sour.
I made this gluten free with a confetti cake mix. I wanted to add extra cornstarch because I’m in high altitude, so I had 3 Tbsp. cornstarch replace the flour, but I’m not sure it needed so much. The cake tasted great and raised a fair amount (of course not as high as regular cake), but tasted maybe slightly “floury”–so I think I’ll just try 1-2 Tbsp. of cornstarch next time.
Delicious with whole raspberries in the middle and cream cheese frosting on top.
- 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)
- White or cream cheese frosting
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).