This cake is sooo, yummy and refreshing. Perfect for spring/summer weather.
1 box of Lemon Cake Mix
(Eggs and oil as specified on the box)
1 small bag of frozen raspberries
Sugar
Cool Whip
1. Prepare the lemon cake in a bundt cake form as directed on the box.
2. Let cake cool
3. Puree about half of the raspberries with a bit of sugar. Use your judgement on how much you would like to add by tasting it, I used about 1/2 cup.
4. Place cake on a decorative plate and poke holes in the top with a toothpick or fork.
5. Place remaining raspberries int he center of the cake, frozen still hold their shape once thawed.
6. Slowly, pour puree over the peak of the cake and it will drip down the sides on its own.
7. Serve as you would a bundt cake and garnish with cool whip, add a sprig of mint if going for the decorative look.
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