Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Another recipe from my mom's Gooseberry Patch Season's for Sharing. Plan to try this in the summer.

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
  2. Spread batter in a greased and floured 13x9 inch baking pan.
  3. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool.
  4. Frost cooled cake, cut into squares and serve.

Reviews

(3)
Most Helpful

A really good cake, and easy to make, too. I also used 1/2 cup oil instead of the 2/3 cup and 1 1/2 oz gelatin as someone else mentioned - and the consistency was just right. It's also a particularly good-smelling cake - and such a pretty color!

kayloo May 14, 2010

Great cake!!! I made it with low sugar yellow cake mix by accident, SF jello and it came out delicious. My whole family loved it.

TLu November 24, 2009

A definite keeper! I made this cake twice...once for my mom's 88th birthday and the next week for my son's 22nd (his request!). The second time I cut the oil back to 1/2 cup and only used 1/2 the amount of sugar-free jello. This seemed to make the cake less dense and more fluffy. I used a double batch of Recipe #6536 to frost the double layer cake. So different, and soooo yummy! MERP'd for My 3 Chefs 09.

DuChick November 09, 2009

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