Ingredients
Scale
- 18.25 oz box white cake mix
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 3.4 oz box raspberry Jello
- 1 cup boiling water
- 18 oz jar seedless raspberry jam
- 1/2 cup softened butter
- 2 cups powdered sugar
- 1 Tbsp milk
- Pinch salt
- 10 oz jar vegan marshmallow crème
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, milk, vegetable oil, and eggs on medium speed for about 2 minutes until combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool for 30 minutes before poking holes all over the cake with a wooden spoon handle.
- Dissolve raspberry Jello in boiling water and pour over the cake to fill the holes.
- Microwave raspberry jam for one minute and spread it evenly on top of the cake.
- Refrigerate for at least two hours to set.
- For frosting, beat softened butter, powdered sugar, salt, and milk until fluffy; then mix in vegan marshmallow crème and vanilla until well blended.
- Frost the chilled cake generously with icing and sprinkle with shredded coconut before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 33g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg