RASPBERRY POKE CAKE
No joke, this raspberry poke cake was so popular around here that people were looking for not only seconds, but thirds!
Provided by Amanda Formaro
Categories Desserts
Time 1h
Number Of Ingredients 5
Steps:
- Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
- Use a serving fork to poke holes an inch or so apart all over the cake.
- Add the powdered gelatin to the boiling water and stir until dissolved.
- Slowly pour gelatin over the cake.
- Refrigerate cake for 45 minutes.
- Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
- Refrigerate 1-2 hours before serving.
Nutrition Facts : ServingSize 1 slice, Calories 131 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, Cholesterol 1 mg, Sodium 162 mg, Sugar 17 g
RASPBERRY DREAM CAKE
This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!
Provided by Lindsay
Categories Dessert
Time 1h55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
- . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
- Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
- Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
- Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
- To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
- Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
- Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
- When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
- Add about half of the powdered sugar and mix until well combined and smooth. 17
- Add the vanilla extract and salt mix until well combined. 18
- Add the remaining powdered sugar and mix until well combined and smooth. 19
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
- lace the first cake on a serving plate or a cardboard cake round. 21.
- ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
- lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
- op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
- f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
- efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg
RASPBERRY ANGEL CAKE
This raspberry cake makes a pretty dessert for any special occasion.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips
Time 3h20m
Yield 16
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
- Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
- Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 19.7 g, Fat 0.8 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 139.4 mg, Sugar 10.6 g
BERRY DREAM CAKE
I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY-CREAM LAYER CAKE
Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
- Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
- In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.
Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY DREAM CAKE
If you love raspberries, you will love this cake! Delicious Raspberry Cake with Raspberry Frosting waiting for you right here! Makes sure your raspberries are defrosted before starting this cake, as preparation time does not include thawing them. Cooking time is for 2 9" pans, which is 25-30 minutes. If you are using a bundt or tube pan it will take 50-55 minutes.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
- Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
- Reserve 2 tablespoons of the.
- raspberries for the frosting.
- Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
- and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
- Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
- Let stand 15 minutes before removing from pan.
- Cool completely.
- Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
- Beat in raspberries and almond extract.
- Frost cooled cake.
Nutrition Facts : Calories 457.6, Fat 19.4, SaturatedFat 4.9, Cholesterol 80.7, Sodium 458.6, Carbohydrate 67.8, Fiber 1.4, Sugar 56.2, Protein 4.3
RASPBERRY DREAM POKE CAKE
Number Of Ingredients 0
Steps:
- Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.Use a serving fork to poke holes an inch or so apart all over the cake.Add the powdered gelatin to the boiling water and stir until dissolved.Slowly pour gelatin over the cake.Refrigerate cake for 45 minutes.Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.Refrigerate 1-2 hours before serving.Source: amandascookin.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 103
BLUEBERRY DREAM CAKE
Make and share this Blueberry Dream Cake recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F (180C).
- Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch springform pan.
- Layer blueberries on base.
- In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth.
- Pour over blueberries.
- Bake 60-70 minutes or until cake is firm and golden.
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RASPBERRY DREAM CAKE | 12 TOMATOES
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Servings 6-8Estimated Reading Time 2 mins
- Prepare cake mix according to package instructions and bake in a 10-inch round cake pan, using only enough batter to fill it 1/3 of the way. Baking time will be approximately 20-24 minutes. Let cool completely.
- Meanwhile, prepare the filling. In a medium bowl, mix together the mashed raspberries, whipped topping, and cream cheese until well combined. Once the cake has cooled completely, spread the filling evenly over the cake. Place in the freezer while you prepare the last layer.
- Bring 2 cups of water to a boil. Whisk in raspberry jello until dissolved and then stir in raspberries.
- Remove cake from freezer and pour jello layer on top of the cream cheese layer. Cover with plastic wrap and let chill in the fridge until completely set. Enjoy!
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