Raspberry Cake Topped with Fruit

Ingredients

• Cake:
• 1 (16.25 ounce) package white cake mix
• 1 (3 ounce) package raspberry-flavored gelatin mix
• 1 (10 ounce) package frozen raspberries, thawed with juice retained
• 4 eggs
• 1/2 cup vegetable oil
• 1/4 cup hot water
• Frosting:
• 1 (10 ounce) package frozen raspberries, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• Topping:
• 1/2 cup fresh strawberry halves
• 1 cup raspberries
• 1 fresh blackberry

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.

Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly; divide batter between prepared round pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.

Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.