Super Moist Raspberry Lemon Cake

Name: Super Moist Raspberry Lemon Cake
Ingredients: 1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Moist Supreme Classic White Cake Mix); 1 (10 ounce) jar raspberry preserves; 1 (8 ounce) carton sour cream; 3/4 cup milk; 3 eggs; 1/4 cup vegetable oil; 1 (16 ounce) container lemon frosting

7 ingredients

4 steps

Ingredients

1 (15.25 ounce) package white cake mix (such as Pillsbury(R) Moist Supreme Classic White Cake Mix)
1 (10 ounce) jar raspberry preserves
1 (8 ounce) carton sour cream
3/4 cup milk
3 eggs
1/4 cup vegetable oil
1 (16 ounce) container lemon frosting

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
2

Mix cake mix, raspberry 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.