Enjoy a sweet summertime treat with this Raspberry Cake! Learn how to make this delightful concoction with fresh raspberries and fluffy marshmallows!
What You Need
Original recipe yields 16 servings
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
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Let's Make It
Heat oven to 350ºF.
Spread raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.
Prepare cake batter as directed on package; pour over marshmallows.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool.
Serve topped with COOL WHIP.
Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries.
This cake can be prepared ahead of time. Cool, then store in refrigerator until ready to serve. Refrigerate any leftovers.
Prepare using JELL-O Raspberry Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.