Raspberry Cake Topped With Fruit

• Cake:
• 1 (16.25 ounce) package white cake mix
• 1 (3 ounce) package raspberry-flavored gelatin mix
• 1 (10 ounce) package frozen raspberries, thawed with juice retained
• 4 eggs
• 1/2 cup vegetable oil
• 1/4 cup hot water
• Frosting:
• 1 (10 ounce) package frozen raspberries, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• Topping:
• 1/2 cup fresh strawberry halves
• 1 cup raspberries
• 1 fresh blackberry

1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.
2. Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly; divide batter between prepared round pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.
5. Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.

white cake, gelatin mix, frozen raspberries, eggs, vegetable oil, hot water, frosting, frozen raspberries, frozen whipped topping, topping, fresh strawberry halves, raspberries, fresh blackberry

Taken from www.allrecipes.com/recipe/231770/raspberry-cake-topped-with-fruit/ (may not work)