Raspberry Ripple Cake

Recipe courtesy Sandra Lee, 2008

Show: Semi-Homemade CookingEpisode: Hole in One

Picture of Raspberry Ripple Cake Recipe Photo: Raspberry Ripple Cake Recipe
Rated 5 stars out of 5
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  • Read 46 Reviews
Total Time:
55 min
Prep
10 min
Cook
45 min
Yield:
8 servings
Level:
Easy
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Ingredients

Cake:

  • 1 (18.25-ounce) white cake mix
  • 1 1/4 cups white cranberry juice
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 6 tablespoons red raspberry preserves
  • 1/8 teaspoon red food color

Glaze:

  • 1/2 cup red raspberry preserves
  • 1 tablespoon white cranberry juice
  • 1/2 teaspoon raspberry extract

Icing:

Cake:

Directions

Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.

Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.

Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.

Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.

Glaze:

Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.

Icing:

Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.

To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

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Newest Ratings and Reviews

Read all 46 reviews

  • on January 02, 2012

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    I've been making this cake for two years. Every time I bring it to some place new, there is always someone who asks for the recipe. Now I just print the recipe and take it with me. It is a sure winner

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  • on November 22, 2011

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    This is the best cake I've ever made. The texture was perfect and the flavors really come together. My kids keep asking me when I'm going to make annother one!!

    people found this review Helpful.
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  • on August 19, 2011

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    This is a delicious dessert. I have made it many times and it is always a hit. I like to make it a day before needed, I think it tasts better. I also use diet red cranberry juice and it makes the cake part pink which I like too : I accidentally made it with white grapefruit juice once and it still was tasty (go figure. It had an extra tanginess to it but I don't recommend the grapefruit juice.

    people found this review Helpful.
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