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 water (boiling)
- 18 oz jar raspberry jam (seedless)
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1 Tbsp milk
- pinch salt
- 10 oz jar vegan marshmallows crème
- 1/2 tsp vanilla extract
- 7 oz sweetened shredded coconut
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, milk, vegetable oil, and eggs. Mix on low speed until combined; then beat on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 30 minutes.
- Poke holes all over the cooled cake using a wooden spoon's end.
- Dissolve raspberry Jello in boiling water and pour it over the poked cake to soak in.
- Microwave raspberry jam until soft; spread it evenly over the top.
- Refrigerate the cake for at least 2 hours.
- To make frosting, beat softened butter with powdered sugar, salt, and milk until fluffy. Mix in vegan marshmallows crème and vanilla extract.
- Frost the chilled cake generously with icing and sprinkle sweetened shredded coconut on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg