PgrancerThe family recipe box

Desserts

Raspberry Cake

Source
Kraft recipe card
Serves
16
Prep
10 min
Cook
1 hr

Ingredients

  • 5 cups fresh raspberries
  • 1 cup sugar
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 3 cups JET-PUFFED Miniature Marshmallows
  • 1 pkg. (2-layer size) white cake mix
  • 2 cups thawed COOL WHIP Whipped Topping

Steps

  1. HEAT oven to 350°F.
  2. SPREAD raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.
  3. PREPARE cake batter as directed on package; pour over marshmallows.
  4. BAKE 1 hour or until toothpick inserted in center comes out clean. Cool.
  5. SERVE topped with COOL WHIP.

Notes

SUBSTITUTE: Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries.

MAKE AHEAD: This cake can be prepared ahead of time. Cool, then store in refrigerator until ready to serve. Refrigerate any leftovers.

SUBSTITUTE: Prepare using JELL-O Raspberry Flavor Gelatin.

raspberrycakejellomarshmallow