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:
- 5 tablespoons heavy cream
- 1 cup powdered sugar, sifted
- 1/8 teaspoon raspberry extract
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.
Photo: Raspberry Ripple Cake Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 46 reviews
By Woosmom
Cumberland, RI
on January 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By joywyant
on November 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!
By yogagirl143
Clarskton, MI
on August 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 46 reviews