Raspberry Ripple Cake

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Delicious. Great cake, pretty and easy to make. Each slice had a moist red ripple. I warm the glaze and diluted with the juice. I toasted shredded coconut and put it on top. It turned out great! Sandra I LOVE you table decorations I am going to make everything on this episode including the table decoration for my husband THE GOLFER B-Day next week

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I couldn't taste the raspberry in the middle of the cake that much,it made it moist,but not a real raspberry flavor.Also felt like the top could have used more raspberry sauce,besides that,it was pretty good.

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Have made this cake twice. Easy to MAKE and easy to EAT! Big hit at home and at work.You could definitely replace the raspberry jam with chocolate sauce or caramel, or any other jam that's handy.

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great cake, easy to make and a hit at the party last night. Thanks

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This recipie is a winner! SO EASY! I made this for 4th of July and my family doesn't like raspberries so I used strawberry jam (preserves has too much seeds, White Strawberry Cranberry juice & vanilla extract (I couldn't find plain white cran juice or any flavored extract. It turned out great! Make sure the glaze is warm when you poor otherwise it turns back into jam. I didn't use all the icing, as it makes a lot. I garnished with fresh strawberries in the middle and around the bunt cake. It was so pretty, and each slice had a moist red ripple... everyone loved it! It was soooo simple, yet looked so fancy.

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I always love Sandra's recipes for their ease and great taste. I made this cake, for the first time, this weekend for my sister's birthday, and it was a big hit. My three year old nephew, who never likes any cake, loved this one and kept asking for more. :- I highly recommend it, and it took no time at all!

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I planned a special Valentine's Day dinner for my sweetie and made this cake for the dessert. He prefers cake over any other kind of dessert - so I was very excited to make this cake after reading all the great reviews. He took one bite and said "Wow, this is phenomenal". It was so very good and moist - the perfect ending to our special dinner. I placed it on a red cake plate and garnished the plate with fresh raspberries - it was absolutely beautiful - very impressive!!! I have already given this recipe to several co-workers after they saw my pictures of the cake and heard my rave reviews. I will definitely make this recipe over and over again. Thanks Sandra for a fabulous recipe.

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I made this cake for Valentine's day dinner with my husband. It was so good. We planned a pretty special meal and this cake was the perfect ending. It wasn't heavy like a lot of cakes so it didn't make us feel horribly full after the dinner. It was so sweet and good. The frosting was a little thicker than anticipated and it wasn't all perfect looking like on the show; but it was still pretty and sooooo good.

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I made this recipe in a heart shaped Bundt pan and it turned out great! The heart shaped pan would also make a nice cake for an anniversary, etc. Like some of the previous reviewers, I suggest using seedless raspberry jam. The preserves would have way too many seeds for my family's taste. I will make this recipe again and again.

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I was surprised how good the cake was......moist and full of raspberry flavor. I would not use all the powdered sugar icing...it would be way to sweet; just use half of it.