Super Moist Raspberry Lemon Cake

I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 318 Calories

Ingredients

• 3 eggs
• ¾ cup milk
• ¼ cup vegetable oil
• 1 (10 ounce) jar raspberry preserves
• 1 (8 ounce) carton sour cream
• 1 (16 ounce) container lemon frosting

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Spread lemon frosting over each cooled cake.