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A.k.a. the best raspberry cake I have ever tasted. You won’t believe it is made with a cake mix.
1. Preheat oven to 350 F and lightly grease two 9-inch round pans. (You could really use whatever pan you like. I have made individual ones in small ramekins that turned out really cute!)
2. Prepare the white cake mix according to the directions on the box (you’ll typically need water, eggs, and oil, as directed in mix package). If the box calls for more than 1 cup of water, add water slowly to make sure the batter remains quite thick.
3. Pour into prepared cake pans.
4. Evenly distribute the 3 cups raspberries over the tops of the cakes and then generously sprinkle the tops with sugar.
5. Pour equal amounts of the unwhipped whipping cream over the tops of the cakes.
6. Bake for about 60 minutes, or until the cake has a golden brown top and is no longer “jiggly” in the middle.
Garnish with additional fresh raspberries and serve with whipped cream.
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Marie @ My Culinary Calling on 10.4.2010
Charliesgamma- Oh! sorry this took me so long to see your comment! Yes the berries sink in and make a yummy sweet custardy layer! I didn’t refrigerate it, but It was also eaten very quickly (ie 3 hours after it was out of the oven it was gone!)
charliesgamma on 8.3.2010
This sounds so good! Do the berries sink and make a custardy pudding? Does it have to be refrigerated?
Sweetpea Nancy on 6.20.2010
mmm this sounds so good, I will have to give it a try! I am quite curious as to how it turns out!
Marie @ My Culinary Calling on 6.19.2010
mmm i love custardy rhubarb cakes!
I will have to give that a try!
jenberg on 6.18.2010
I make a cake very similar to this using rhubarb instead of raspberries. I also use a 9×13 pan. Makes a fruity, custardy layer on the bottom. Yum!