Photo: David Holifield
Raspberry Cake Topped with Fruit
14 ingredients
15 min + 35 min
1 9-inch round layer cake
openrecipes
"A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream."
Estimated Nutrition (whole recipe, rough)
395
Calories
17g
Protein
21g
Fat
41g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake:
- 1 (16.25 ounce) package white cake mix
- 1 (3 ounce) package raspberry-flavored gelatin mix
- 1 (10 ounce) package frozen raspberries, thawed with juice retained
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup hot water
- Frosting:
- 1 (10 ounce) package frozen raspberries, thawed
- 1 (12 ounce) container frozen whipped topping, thawed
- Topping:
- 1/2 cup fresh strawberry halves
- 1 cup raspberries
- 1 fresh blackberry
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes