• Prep Time: NA
  • Cooking Time: NA
  • Serves: 14

Red Velvet Pudding Cake Recipe

Category: Pudding & Mousses

 Ingredients List

  • 1 package (12 ounces) whole frozen raspberries (not in syrup), thawed
  • 1 package (18.25 ounces) devil”™s food cake mix (plus ingredients to make cake)
  • 2 cups water
  • 1 package (6 ounces) raspberry flavored gelatin
  • 1 tablespoon cornstarch
  • 2 squares (1 ounce each) semi-sweet chocolate for baking
  • powdered sugar
  • frozen whipped topping, thawed or vanilla ice cream (optional)


Preheat oven to 375F.
Lightly spray rectangular baking dish with oil.
Spread raspberries evenly over bottom of baking dish
**Prepare cake mix according to package directions**; pour batter over raspberries, spreading evenly.
In a large bowl, microwave water on HIGH 4 minutes or until boiling.
Combine gelatin and cornstarch.
Whisk gelatin mixture into boiling water until dissolved.
Pour gelatin mixture evenly over batter.
Bake 40-45 minutes or until cake tester inserted in center comes out clean.
Remove to cooling rack.
Chop chocolate; sprinkle evenly over cake and let stand 10 minutes.
Sprinkle top of cake with powdered sugar.
**To serve, spoon warm cake into dessert bowls. Garnish with whipped topping or, serve with a scoop of vanilla ice cream.**

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