Friday, March 21, 2008

Raspberry Cake


1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 cup oil
1 (3 3/4-ounce)package instant vanilla pudding mix

Raspberry Frosting's ingredients:

2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tsps. raspberries
1/2 tsp almond extract

Raspberry Frosting Method:
  • Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.


  1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbsps. raspberries for frosting and a few for garnish.
  2. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl.
  3. Beat at medium speed 3 minutes.
  4. Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake pans.
  5. Bake at 350 degrees for 50-55 minutes for Bundt or tube pan, 25 o 30 minutes for layers until cake tester inserted in center comes out clean.
  6. Let stand 15 minutes before removing from pan. Cool completely.
  7. Frost with Raspberry Frosting. Garnish with raspberries.

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