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Razzleberry lemon cake



  • 3 to 4 cups fresh raspberries or mixed berries
  • 1 can (12 ounces) diet lemon-line soda
  • 1 can package (4-serving size) raspberry gelatin (regular or sugar free)
  • 1 can package (about 18 ounces) lemon cake mix
  • 1/2 cup (1 stick) butter, melted
  • Preparation

    Baking Directions:

    Preheat oven to 350 degrees.

    Spray 13" x 9" baking pan with nonstick cooking spray.

    Spread raspberries in bottom of prepared pan.

    Pour soda over raspberries.

    Sprinkle with dry gelatin.

    Top with dry cake mix, carefully spreading over fruit layer with for.

    Do not mix.

    Drizzle butter over cake mix, covering as much as possible.

    Bake 45 to 60 minutes or until top is golden and cake is set.

    Cool 15 to 30 minutes.

    Serve warm.