Raspberry Cake Topped With Fruit
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease 2 9-inch round pans
3
Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water
4
Beat mixture thoroughly; divide batter between prepared round pans
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes
6
Cool in the pans for 10 minutes before removing to cool completely on a wire rack
7
Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting
8
Refrigerate at least 2 hours
9
Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle
10
Place blackberry in center of cake