Ingredients
– 1 box yellow cake mix
– 3 large eggs
– 1 cup water
– 1/2 cup vegetable oil
– 1 can (12 oz) raspberry pie filling
– 1 box (3.4 oz) instant vanilla pudding mix
– 2 cups milk
– 1 cup whipped topping
– Fresh raspberries (for garnish, optional)
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Electric mixer (or whisk)
– Toothpick or fork (for poking holes)
– Spatula
– Serving platter
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). In a mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Using an electric mixer on medium speed, mix until the batter is smooth and well combined—about 2 minutes should do the trick. Pour the batter into your greased 9×13 inch baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once it’s done, let it cool for about 10 minutes in the pan. Now, here comes the fun part! Use a toothpick or fork to poke holes all over the top of your warm cake. This will allow the raspberry filling to seep in. (See the next page below to continue steps…)