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Raspberry Cake

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Raspberry Cake recipe
photo by:
kraft
Rave reviews from all. Many asked for recipe. Great for summer entertaining. Going to try it with Chocolate cake next time.
posted by
dobby123
on 12/28/2011
time
prep:
10 min
total:
1 hr 10 min
servings
total:
16 servings
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What You Need

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

Make It

HEAT oven to 350ºF. Grease 13x9-inch pan; spread raspberries onto bottom of pan. Sprinkle evenly 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.

Kraft Kitchens Tips

Substitute
Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries.
Make Ahead
This cake is delicious served warm. But it can also be prepared ahead of time and stored in the refrigerator until ready to serve. Refrigerate leftovers.
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