Ingredients
– 1 box of yellow cake mix
– 3 large eggs
– 1 cup of water
– 3.4 oz box of instant vanilla pudding mix
– 1 cup of milk
– 1 cup of raspberry preserves
– 1 cup of whipped topping (like Cool Whip)
– 1 cup of fresh raspberries (for garnish)
– 1 tsp of vanilla extract
Equipment Needed
– Large mixing bowl
– Electric mixer or whisk
– 9×13-inch baking pan
– Toothpick or skewer
– Rubber spatula
– Serving dish
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, and water. Mix until smooth—this is the moist base for your cake! Pour the batter into a greased 9×13-inch baking pan and bake for about 30 minutes or until a toothpick comes out clean. The aroma wafting from the oven is simply heavenly! Once done, let it cool for about 10 minutes. After this, it’s time to poke! Use a toothpick or skewer to make holes all over the cake, ensuring they’re about 1 to 2 inches apart. This is a fun step because you’ll see how the cake is ready to absorb all that delicious raspberry goodness. (See the next page below to continue steps…)