Raspberry Ripple Cake

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I made this cake for a funeral luncheon and it got great great reviews. It was the first thing to disappear, and I've had numerous requests for the recipe. I used homemade black raspberry jam instead of the red. I could not find raspberry extract, but added a tspn of the melted jam to the icing instead. It was beautiful and delicious. I also made it a day in advance - and I think it tastes better the second day. Will be making this often.

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This cake is so delicious. My best description of the taste; -- Imagine that the best jelly doughnut you ever had got touched by a fairy wand, and then it evolves into an amazing, and beautiful cake! I have also made it with regular 100% cranberry juice and seedless raspberry all fruit spread. I will try it with orange juice and orange marmalade next. I also loved the suggestion to substitute a dark chocolate cake mix for the white cake mix. What a great and fun recipe! Thank you Sandra Lee!

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It was alittle tricky at first to make. But once you make it once you make it into different things like make cupcakes. The cupcakes were the best.

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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.