Check out what my friends at Mariah’s Pleasing Plates had to say about this refreshing and simple dessert:
“This is seriously the most gorgeous cake I’ve ever seen! I honestly would never guess that it starts with a cake mix because it’s just that stunning, Mariah! Plus, uh…raspberries plus lemon? Best combo evaaa!”
“Ok, this is absolutely stunning. And the flavors! Lemon is so bright and fresh and raspberry is so sweet and sassy! Love this!”
“I am a raspberry addict too girl! Love them.. I don’t know why they put them in such small pints, I could eat that in a sitting! Loving this cake recipe, so gorgeous and sounds amazing!”
Ingredients:
1 Box Duncan Hines Yellow Cake Mix
1 Box Jell-O Instant Lemon Pudding Mix
½ Cup McKesson Vegetable Oil
1 Cup Water
4 Eggland’s Best Eggs
1 Teaspoon Lemon Zest
⅔ Cup Smucker’s Seedless Raspberry Jam
½ Cup Fresh Raspberries
1 Teaspoon Gold Medal Flour
1½ cups Domino Confectioners Sugar
2 Tablespoons ReaLemon Fresh Lemon Juice
1-2 Teaspoons Borden Milk
Pinch of Morton Salt
½ Teaspoon McCormick Vanilla Extract
1 Teaspoon Land O Lakes Butter, melted
Instructions:
Preheat the oven to 350°. Spray a 10 inch bundt pan with nonstick spray and set aside.
Combine all ingredients minus the raspberry jam, raspberries, and flour. Beat for 2-3 minutes on medium speed. Pour half of the batter into the bundt pan. Swirl in the raspberry jam in small, thin swirls. Avoid dropping the jam as large clumps. Toss the raspberries with the flour. Place the raspberries atop the raspberry jam swirl. Top with remaining batter. Bake 45-55 minutes or until a toothpick comes out clean. Drizzle with lemon glaze.
Lemon Glaze:
Combine all ingredients with a whisk. Mix until thick.
Quick Tip: For an added touch, mix some lemon juice with Cool Whip to top this delicious dessert.
Thanks goes to Mariah’s Pleasing Plates for this lovely recipe!
Your recipes look so delicious try. Keep posting!