Prep Time 15m
Cook Time 36m
Ready Time 120m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® White Premium Cake Mix
  • 1/2 cup water
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (16 oz.) can Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 tablespoon grated lemon peel
  • 1 cup fresh raspberries
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 2 8-inch round cake pans with no-stick cooking spray. Prepare cake mix according to package directions using 1/2 cup water plus 1/2 cup thawed lemonade concentrate, oil and eggs. Bake 32 to 36 minutes. Cool completely.
  • Step 2Combine frosting, whipped topping and lemon peel. Spread 1/2 cup on bottom cake layer. Top with raspberries. Place other cake layer on top. Frost side and top of cake. Store loosely covered in refrigerator.
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