Really moist cake with fresh raspberries
Fresh Raspberry Cake
- 1 White Cake Mix (Pillsbury is best)
- 1 box vanilla pudding (unless using mix w/ pudding added)
- 1 pint fresh raspberries
- 1 box raspberry jello
- Ingredients for Cake Mix
- Pre-Heat oven to 325
- Combine all ingredients for cake mix EXCEPT raspberries and mix the usual way for your cake mix. Once completely mixed add the fresh raspberries and mix on med-low until raspberries are incorporated. You don’t want to over mix and break the raspberries up completely – you still want some of them to be whole.
- This can be divided into (2) 6″ or 8″ pans. The cake will not rise as high as usual because of the additional water from the berries. I have not adjusted the recipe myself but if you’d like a cake that rises more you could reduce your amount of water in the mix. It bakes level for me this way and is very moist.