Ingredients
Scale
- 1 box of white cake mix
- 3 large eggs
- 1 cup of water
- 1 cup of raspberry jelly
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Fresh raspberries for garnish
- Optional: shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Combine cake mix, eggs, and water in a bowl, mix until smooth, then pour into the dish and bake for 30 minutes.
- Let the cake cool for 30 minutes, then poke holes in it with a wooden spoon.
- Warm raspberry jelly and pour over the cake, ensuring it seeps into the holes.
- Beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over the cake, adding shredded coconut if desired.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Ensure the cake is completely cooled before poking holes.
- Let the raspberry jelly warm up slightly for easier pouring.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg