Ingredients
Scale
- 18.25 oz white cake mix
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 3.4 oz raspberry Jello
- 1 cup boiling water
- 18 oz seedless raspberry jam
- 1/2 cup softened butter
- 2 cups powdered sugar
- 10 oz jar vegan marshmallows crème
- 7 oz sweetened shredded coconut
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, mix together the cake mix, milk, vegetable oil, and eggs on low speed until combined. Increase speed to medium and blend for about 2 minutes.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- After cooling for about 30 minutes, poke holes in the top of the cake using a wooden spoon handle.
- Mix raspberry Jello with boiling water until dissolved and pour over the cake.
- Warm seedless raspberry jam in the microwave for one minute and spread evenly on top.
- Refrigerate for at least two hours.
- For the frosting, beat softened butter with powdered sugar, salt, and milk until fluffy; then add vegan marshmallows crème and vanilla extract.
- Frost the chilled cake and sprinkle with shredded coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 270
- Sugar: 30g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg