Raspberry Cream Cake Recipe

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Raspberry Cream Cake
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  1. In a large bowl, combine cake mix and baking soda. Add the water, egg whites and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Pour into two 9-in. round baking pans coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, whisk the milk, pudding mix and vanilla in a bowl for 2 minutes; let stand for 2 minutes or until soft-set.
  4. Place one cake layer on a serving plate. Spread with pudding mixture; sprinkle with 3/4 cup raspberries. Top with remaining cake layer. Combine ice cream topping and corn syrup; beat until smooth. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top. Yield: 14 slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 205.09 Kcal (859 kJ)
Calories from fat 22.57 Kcal
% Daily Value*
Total Fat 2.51g 4%
Sodium 369.52mg 15%
Potassium 104.9mg 2%
Total Carbs 42.85g 14%
Sugars 7.29g 29%
Dietary Fiber 1.75g 7%
Protein 3.85g 8%
Vitamin C 4mg 7%
Iron 0.5mg 3%
Calcium 90.3mg 9%
Amount Per 100 g
Calories 192.17 Kcal (805 kJ)
Calories from fat 21.15 Kcal
% Daily Value*
Total Fat 2.35g 4%
Sodium 346.24mg 15%
Potassium 98.29mg 2%
Total Carbs 40.15g 14%
Sugars 6.83g 29%
Dietary Fiber 1.64g 7%
Protein 3.6g 8%
Vitamin C 3.8mg 7%
Iron 0.5mg 3%
Calcium 84.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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