This moist and tender Raspberry Cake starts with a cake mix and is packed with flavor from fresh raspberries and raspberry gelatin!
- 1 16 oz pkg frozen raspberries thawed
- 1 box white cake mix (I used Duncan Hines)
- 3 egg whites
- ⅓ c vegetable oil
- 1 3 oz box raspberry gelatin
- 1 c boiling water
- ½ c cold water
- 1 c raspberries fresh OR frozen and thawed
- 1 8 oz tub whipped cream thawed
Make the Cake
Preheat oven to 350°F and grease a 9x13" pan.
Pour the bag of thawed raspberries into a fine-mesh sieve centered over a large glass measuring bowl. Use a rubber spatula to get all the juice out of the berries. You essentially want everything but the seeds. Add enough water to the raspberry juice to make a total of 1 cup. (I only needed about ¼ cup water)
In a large bowl (or bowl of a stand mixer), add the cake mix, raspberry juice mixture, eggs and vegetable oil.
Mix on low for 30 seconds then on medium-high speed for 2 minutes; pour into prepared pan.
Bake for 25 minutes, or until a toothpick pressed into the center of the cake has few crumbs.
Add the Raspberry Gelatin
Poke holes throughout the cake with a fork.
Pour the gelatin powder into a bowl with the 1 cup boiling water; stir until dissolved (about 1 minute).
Stir in the cold water, then slowly pour over the warm cake, allowing it to soak into the cake.
Refrigerate for 2 hours, or until completely cool.
Top the Cake
Add the raspberries to a large bowl and use a fork to mash them up a bit.
Add the whipped topping and stir gently until well-combined.
Spread over the cooled cake and refrigerate until ready to serve!