Tuesday, December 13, 2016


10-oz. pkg. frozen raspberries, thawed
1/2 cup sugar
1 pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
Whipped cream, if desired

Heat oven to 350 degrees. Grease 13x9-inch pan. Drain and reserve liquid from raspberries. Add water to reserved liquid to make 1 1/2 cups. In medium saucepan, combine liquid with sugar; heat and stir until sugar dissolves. Remove from heat.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Spoon raspberries evenly over batter (raspberries will not cover batter); pour warm liquid over raspberries and batter.

Bake at 350 degrees for 35 to 35 minutes or until top springs back when touched lightly in center. Serve warm, raspberry sauce side up, with whipped cream. Store in refrigerator.
12 servings

This recipe is from this book.

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