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Easy Raspberry Heart Cake

  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Serves: 9-inch cake
  • 3 Packages (6 ounces each) Driscoll's Raspberries
  • 1 Package white, yellow or lemon cake mix to make two 9 inch layers
  • 1 can (16 ounces) of classic white frosting
  • Place one cake layer on a cake plate or stand. If cakes have rounded top, gently trim with serrated knife to make flat. Spread ¼ of the white frosting on cake layer. Place other cake layer on frosting, with flat side up and press down gently to secure. Frost top and sides of cake with remaining frosting. Using raspberries, create large heart on top of cake. Fill in center of the heart with raspberries. Line bottom rim of cake with remaining raspberries  pressing gently into frosting to secure. If not serving cake immediately, refrigerate until ready.
  • If you prefer homemade cake, this lemon cake is delicious when topped with fresh, sweet raspberries.
Serving Size:

140g

Calories 410
Total Fat 13 g
Saturated Fat 4 g
Cholesterol 0 mg
Sodium 340 mg
Total Carbohydrates 68 g
Dietary Fiber 3 g
Sugar 45 g
Protein 2 g

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