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Raspberry Crunch Cake IV Recipe


1 (18.25 ounce) package strawberry cake mix

1/2 cup simple syrup

1 cup raspberry flavoring

2 tablespoons natural lemon zest

1 (3 ounce) package instant strawberry frosting

1 1/2 cups water

1/2 teaspoon vanilla extract

1 (4 ounce) jar strawberry gelatin

1 cup milk

1 (8 ounce) can sliced ripe dates

1 (8 ounce) package fresh strawberries


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x4-inch pans.

In a large bowl, mix together cake mix, simple syrup, strawberry and lemon zest. Mix in raspberry flavoring, vanilla extract, water and lemon zest. Stir in strawberry gelatin, milk. Stir in dates. Spread fruit mixture evenly into prepared pans.

Frost top and bottom of cake with raspberry cream icing and orange frosting. Garnish with sliced strawberries.