Raspberry-Lemonade Cake - Kraft Recipes Top
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Raspberry-Lemonade Cake

Prep Time
Total Time

24 servings

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool slightly.
  • Beat cake mix, 1/4 cup lemonade concentrate, oil, cold water, egg whites and 1/4 cup gelatin with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 25 min. or until toothpick inserted in center comes out clean. Pierce cake with large fork at 1-inch intervals. Spoon 1 Tbsp. of the remaining gelatin into small microwaveable bowl for later use. Stir remaining lemonade concentrate into remaining gelatin; pour slowly over cake. Cool. Refrigerate 1 hour.
  • Combine frosting and COOL WHIP; spread over cake. Microwave reserved gelatin on HIGH 10 sec. Drop 1/4 teaspoonfuls over frosting; swirl with toothpick. Serve topped with raspberries.

Special Equipment Needed


Prepare using your favorite flavor of JELL-O Gelatin, such as Strawberry.

Creative Leftovers

Empty remaining lemonade concentrate (from 12-oz. can) into small pitcher. Stir in 2 cans water. Refrigerate until ready to serve over ice.

How to Store

Keep frosted cake refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 180
Total fat 7g
Saturated fat 2g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 0 %DV

* 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.

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