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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.
* 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.
I was a little disappointed with this cake, I think it would be better if you used strawberries, if I do make it again I will use strawberries. I do appreciate the other reviews as you only do need to use 1/2 cup sugar, otherwise would be over the top with sweetness.
I was searching for a recipe to WOW at our First Ever Family Reunion next month. This is it!! My family is going to LOVE this cake. I used strawberries and strawberry jello. It was easy to make and tastes just like a strawberry shortcake. This is my new all time favorite cake!!
Super delicious! I made a couple of substitutions, and I think it turned out even better. I only used 12 oz of raspberries, and raspberry jello mix. I also only put in 1/2 a cup of sugar instead of the whole cup, and I only used 2 1/2 cups of marshmallows. It was creamy, smooth, and rich, and everyone loved it!