Raspberry Ripple Cake

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This was easy, light tasting and delicious. A very pretty dessert.

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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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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!!

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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.

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I made this cake today for my mother's birthday tomorrow. It looks very good. I substituted blueberries, her favorite, for the raspberries and used white grape juice instead of cranberry juice. I will have to update after the cake has been sliced and eaten. My fingers are crossed!
UPDATE:
She loved it! It is rich, moist, and has been put in my recipe book for future enjoyment. My glaze icing was not as thin as in the video. It was more spreadable than pourable. It was the consistency of cinnamon bun icing, but that did not alter the taste of the cake. This will be made again for Labor Day

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This cake is Amazing! I will use seedless preserves next time, tho. The cake is delicious and beautiful. Everyone loved it! Thanks Sandra Lee for making recipes that only looked like I slaved for hours!

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I have made this cake for brunch after church. Wow! what a response to the cake. I've made it several times since then. My oncologists' office staff loved it and requested the receipe. I suspect this receipe is going into the Breast Cancer Cooking for A Cure receipe book.

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This is an easy cake to make, very moist and tasty. Love the flavor and have found a new way to make white glaze icing. I've always made it with 1% milk in the past - but the heavy cream make it so delicious. I could not find white cranberry juice in my store - so used cran-raspberry with great success.

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This cakes turns out so pretty when you cut into it to see the swirls. It is super moist with great raspberry flavor.

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Simple to make, flavorful, and beautiful! I left out the food coloring and it looked just fine! I will make this again!