Wild and Wonderful Red Raspberry-Lemon Cake


  • 1 (15.25 ounce) package white cake mix (such as Pillsbury® Moist Supreme Classic White Cake Mix)
  • 1 (10 ounce) jar West Virginia Fruit & Berry Red Raspberry preserves
  • 1 (8 ounce) carton sour cream
  • 3/4 cup milk
  • 3 eggs
  • 1/4 c vegetable oil
  • 1 16oz container of lemon frosting


Wild & Wonderful Seedless Red Raspberry Preserves

Wild & Wonderful Seedless Red Raspberry Preserves

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
  2. Mix cake mix, preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.
  4. Spread lemon frosting over each cooled cake.