Raspberry Bundt Cake is a simple yet stunning dessert that’s bursting with flavor. Made with a white cake mix, raspberry Jello, and juicy raspberries, this cake is extra moist and perfect for any occasion. Topped with a light lemon glaze and best served with vanilla ice cream, this is one recipe you’ll be coming back to all summer long!
We love cake and we love raspberries. This delicious cake has a vibrant pink color and citrusy glaze that makes it just as beautiful as it is delicious.
Recipe Highlights
- Quick & easy: This recipe starts with a boxed white cake mix and raspberry Jello, saving you time without sacrificing flavor. It’s perfect for busy days when you want something homemade but hassle-free.
- Vibrant flavor: The sweet-tart combo of raspberries and lemon creates a bright, fruity taste that stands out. The Jello enhances the berry flavor while the lemon glaze adds a refreshing citrusy finish.
- Perfectly moist: Frozen raspberries melt into the batter as it bakes, keeping the cake incredibly soft and tender. Each bite is rich and moist, especially when served warm with a scoop of vanilla ice cream.
INGREDIENTS IN RASPBERRY BUNDT CAKE
White cake mix: You can use a different flavor, but a box of white cake mix works best to let the raspberry and lemon flavors shine.
Raspberry Jello: Use a small box (3 oz) of raspberry Jello to add a concentrated raspberry flavor and beautiful color to the cake. You can use a different flavor if you prefer.
Eggs: The eggs provide structure and richness; large eggs are recommended.
Oil: Keeps the cake moist—vegetable or canola oil both work well. I have used avocado oil many times, and it works great too!
Water: Helps bring the batter together and balances the other wet ingredients.
Flour: Just a few tablespoons of flour adds a bit more structure to the batter and helps it hold the raspberries evenly.
Frozen raspberries: You will need a 10-ounce package of frozen raspberries. Don’t thaw them – frozen berries hold their shape better while baking and create juicy bursts in the cake.
GLAZE
Lemon: You will need the juice from one lemon (2-3 tablespoons). You can also include a bit of zest for extra zing. Fresh lemon juice definitely yields the best flavor, but you can use bottled lemon juice if you prefer. If you don’t like lemon, use milk or water instead!
Powdered sugar: Helps create a smooth, pourable glaze. You can adjust the amount slightly depending on how thick or thin you like your glaze.
Tips & Tricks for making Raspberry Bundt Cake
- For a brighter glaze, add a bit of lemon zest to the powdered sugar and juice mixture. It boosts the citrus flavor and adds little specks of color for visual appeal.
- Use frozen raspberries straight from the freezer—don’t thaw them, or they may bleed too much into the batter. Keeping them frozen helps preserve their shape and gives the cake beautiful raspberry pockets throughout.
- Grease the Bundt pan well, making sure to get into all the crevices to prevent sticking. You can use nonstick spray with flour or brush on melted butter, followed by a dusting of flour for extra protection.
How to store Raspberry Bundt Cake
- Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To freeze, wrap slices in plastic wrap and place in a freezer-safe container. Thaw at room temperature before serving.
RASPBERRY BUNDT CAKE RECIPE
Instructions
- Preheat the oven to 350°.
- In a large bowl, mix the cake mix, raspberry Jello, eggs, water, oil, and flour until smooth. Fold in the raspberries.
- Pour the batter into a greased Bundt pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting onto a plate. Glaze while still warm. Mix the juice from one lemon with the powdered sugar. Add additional powdered sugar if the glaze is too runny, or add a little bit of milk if the glaze is too thick.
- Cool and then serve with vanilla ice cream. This cake is even better with a scoop of vanilla ice cream!
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
FAQs
How do I successfully get a cake out of a Bundt pan without it sticking?
The key is proper greasing and patience. Make sure to thoroughly grease every nook and cranny of the Bundt pan using nonstick spray with flour or brush it with melted butter and dust lightly with flour. After baking, let the cake cool in the pan for about 10 minutes—this allows it to firm up slightly and pull away from the edges. Then gently run a knife along the edges if needed, place a plate over the pan, and carefully invert. Give the pan a few taps to help release the cake.
Can I use fresh raspberries?
Yes, but frozen raspberries are preferred because they hold their shape better in the batter. If using fresh, gently fold them in to avoid smashing them.
Do I need to use lemon in the glaze?
The lemon adds brightness, but you could use milk or water instead for a more neutral glaze. A little lemon zest can also enhance the citrus flavor without adding more liquid.
Can I use a different flavor of Jello?
Raspberry Jello enhances the berry flavor, but strawberry or cherry could also work well. Just keep in mind it may slightly alter the color and flavor profile.
Can I make this cake ahead of time?
Yes! This cake keeps well, and you can make it a day ahead. Just store it tightly covered and glaze it the day you serve it for the freshest finish.
What if I don’t have a Bundt pan?
You can use a 9×13 pan or divide the batter between two 8-inch round cake pans. Adjust the baking time and keep an eye on doneness with a toothpick. Raspberry Jello enhances the berry flavor, but strawberry or cherry could also work well.
More delicious cake recipes to try:
- Citrusy and sweet: Try our Iced Lemon Bundt Cake and Orange Creamsicle Poke Cake for bright, zesty flavors perfect for warm weather.
- Berry-packed favorites: Check out Almond Raspberry Sheet Cake and Strawberries and Cream Poke Cake for rich, fruity layers and beautiful presentation.
- Chocolate indulgence: Our Easy Chocolate Cherry Cake and Copycat Costco Chocolate Mousse Cake are a must-try for chocolate lovers.
Whether you’re baking for a summer gathering, a birthday, or just because, this Raspberry Bundt Cake is a simple showstopper made with white cake mix, raspberry Jello, frozen raspberries, and a bright lemon glaze that always impresses.
Kati says
My mom made something similar back in the 70’s and I’ve been searching for the recipe ever since. She wouldn’t put fruit in the cake and would vary the flavor of jello she used. I can’t wait to try this!
Jessica says
Love it Kati!