Raspberry-Jello-Rhubarb Cake
A vibrant and sweet layered cake featuring raspberry jello, tart rhubarb, fluffy marshmallows, and cake batter, perfect for spring gatherings or dessert buffs seeking fruity flavors.
Ingredients
Instructions
- Mix the raspberry jello and sugar and pour into a well-buttered 13 x 9 x 2-inch cake pan.
- Spread the frozen rhubarb evenly over the jello-sugar mixture.
- Layer the mini marshmallows over the rhubarb.
- Prepare the cake mix according to the package directions.
- Pour the prepared cake batter over the marshmallows layer.
- Bake at 350°F (175°C) for about 1 hour until the cake is cooked through and golden.
- Allow to cool slightly before cutting into squares to serve.
Nutrition & Diet Analysis (per serving)
252
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).