ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry Cake

Prep time 10 mins
Cook time 1 hr
Yield Makes 16 servings


  • 5 cups fresh raspberries
  • 1 cup sugar
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 3 cups JET-PUFFED Miniature Marshmallows
  • 1 pkg. (2-layer size) white cake mix
  • 2 cups thawed COOL WHIP Whipped Topping

How to Make It

  1. HEAT oven to 350°F. Grease 13- x 9-inch pan; spread raspberries onto bottom of pan. Sprinkle evenly with sugar, dry gelatin mix and marshmallows.

    PREPARE cake batter as directed on package; pour over marshmallows.

    BAKE 1 hour or until toothpick inserted in center comes out clean. Cool. Serve topped with COOL WHIP.

    Nutritional Information
    Calories: 290
    Total fat: 6 g
    Saturated fat: 2 g
    Cholesterol: 0 mg
    Sodium: 260 mg
    Carbohydrate: 58 g
    Dietary Fiber: 3 g
    Sugars: 42 g
    Protein: 3 g
    Vitamin A: 0% DV
    Vitamin C: 8% DV
    Calcium: 8% DV
    Iron: 4% DV