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raspberry lemonade cake

(2 ratings)
sothernladee avatar
Recipe by
Linda Griffith
@sothernladee
Augusta, GA

I have to tell you that I haven't tried this recipe yet, but I can't wait. I will definitely be making it for my family. I received the recipe from a Betty Crocker newsletter that I get and it looked so good, I wanted to share it will Just A Pinch.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For raspberry lemonade cake

  • 1 c
    very hot water
  • 1 sm
    box of raspberry jello (4 oz)
  • 1 box
    betty crocker white cake mix
  • 1/2 c
    frozen lemonade concentrate, thawed
  • 1/4 c
    water
  • 1/3 c
    vegetable oil
  • 4 lg
    egg whites
  • 1 can
    betty crocker whipped vanilla icing
  • 1 c
    cool white, thawed
  • 1 1/2 c
    fresh raspberries or frozen if fresh is not available
  • lemon peel strips for garnish

How To Make raspberry lemonade cake

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly. 2 In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour. 4 In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
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