Super Moist Raspberry Lemon Cake

Super Moist Raspberry Lemon Cake
  • 1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)
  • 1 (10 ounce) jar raspberry preserves
  • 1 (8 ounce) carton sour cream
  • 3/4 cup milk
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 (16 ounce) container lemon frosting


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
  2. Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.
  4. Spread lemon frosting over each cooled cake.

04/12/2018
Super Moist Raspberry Lemon Cake, recipe PT15M PT1H 5 455 calories

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