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| Super Moist Raspberry Lemon Cake |
"I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake."
Ingredients :
- 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
Instructions :
| Prep : 10M | Cook : 18M | Ready in : 1H55M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
- 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.
- 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.
- Spread lemon frosting over each cooled cake.
Notes :
- You can use other baking dishes/pans. Just make sure you do a toothpick check.
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