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Raspberry Lemon Cake


Makes 12 servings


This cake makes a great celebration dessert, with the combination of raspberries and lemon. The frosting decoration makes it so festive and perfect for birthdays!


2/3 cup water

3 tablespoons pure vegetable oil

2 large eggs



3 cups powdered sugar

1/2 cup butter, softened

3/4 teaspoon finely grated lemon peel

2 tablespoons lemon juice

2 to 3 teaspoons milk

Yellow food color

1/2 cup seedless red raspberry jam

12 to 15 fresh raspberries



No-stick cooking spray

2 cups HUNGRY JACK COMPLETE FUNFETTI Buttermilk Pancake & Waffle Mix

1 (4-serving size) package lemon instant pudding & pie filling mix

1/2 cup sugar



1.Heat oven to 350 degrees. Coat 2 (8”) round baking pans with no-stick cooking spray.

2.FOR CAKE: Beat pancake mix, pudding mix, and sugar in large bowl with electric mixer on low speed until combined. Beat in water, oil, and eggs on medium speed 1 minute, or until smooth. Spread evenly in prepared pans. Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely.

3.FOR FROSTING: Beat powdered sugar, butter, and lemon peel in medium bowl with electric mixer on medium speed until combined. Beat in lemon juice. Add milk gradually, until of spreading consistency. Place 2/3 cup frosting in small bowl. Stir in 2 or 3 drops yellow food color. Place in decorating bag fitted with star tip.

4.Place one cake layer on plate, rounded side down. Stir jam until smooth. Spread over cake to edge. Place second layer on top, rounded side up. Spread white frosting over top. Decorate as desired with yellow frosting using star and round tips, if desired. Garnish with raspberries.


Find this recipe and more holiday treats at