Gluten Free Raspberry Sheet Cake
Gluten Free Living – 2020
This is one of the best Raspberry Cake recipes you’ll ever eat. No kidding. Gluten Free Raspberry Sheet Cake is awesome. The cake uses only 3 ingredients and the cream cheese icing uses only 5. It’s really a pretty simple dessert to make even if it looks like you’ve been working for hours in the kitchen! It’s mouthwatering, delectable and so enjoyable as a dessert you’ll love it.
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The nice thing about this cake is you can serve it to friends and family who have gluten intolerance. However, if you don’t have gluten issues, you can easily switch out a regular white or yellow cake mix with the same delicious results.
Two of John’s neuro drivers have wives with either Celiac Disease or issues with gluten. I was trying to give the guys some treats to express our gratitude for their faithfulness in driving almost weekly and/or the sacrifice of their own personal time and gas to transport John back and forth to downtown Dallas several times. I made up two of these gluten free cakes. One with blackberries and this one with raspberries.
I heard back from both of the folks that they absolutely loved the cake and enjoyed every morsel! I had a little bit of it myself and thought it was fantastic. This cake is moist, rich, decadent and has a delightful icing that will knock your socks off. Seriously. 🙂
Gluten Free Raspberry Sheet Cake is a terrific dessert for holidays like Christmas or Valentine’s Day. But it’s also an excellent dessert for company or other gatherings where you need to bring a dessert that will feed a crowd. If you ever crave raspberry desserts, this is the one you need to make. 🙂
Gluten Free Raspberry Sheet Cake is awesome.
The cream cheese icing will knock your socks off. 🙂
This is a marvelous dessert if you enjoy raspberries.
Here’s what I did.
I used these ingredients for the cake.
Pour gluten free cake mix into a mixing bowl. Add eggs.
Stir to combine.
Stir again to combine.
Spread cake mixture into a greased 12×17″ cookie sheet.
Bake at 350 degrees for about 20 minutes or until a toothpick inserted in center comes out clean. Cool cake completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter. Add vanilla.
Mix with an electric mixer until smooth.
Add powdered sugar one cup at a time, mixing well after each addition.
Mix with an electric mixer until creamy.
Spread cream cheese icing over top of cooled sheet cake.
Spoon Raspberry Pie Filling over top of cream cheese icing. Refrigerate several hours, if possible, to make for easier cutting.
Cut into squares and serve.
You won’t believe this scrumptious and delectable dessert is gluten free! But it is. 🙂
This is a fantastic dessert for parties because it makes 48 servings.
Here’s the recipe.
GLUTEN FREE RASPBERRY SHEET CAKE
(My own concoction)
Gluten Free Raspberry Sheet Cake
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 small mixing bowl
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
CAKE:
- 17 oz. box gluten free yellow cake mix
- 22 oz. can Red Raspberry pie filling Lucky Leaf carries this flavor
- 4 large eggs
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 22 oz. can Red Raspberry pie filling Lucky Leaf carries this flavor
Instructions
CAKE:
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread into a greased 11x17” cookie sheet.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE ICING:
- In a small bowl, beat cream cheese, vanilla and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Spread pie filling over top of icing.
- Refrigerate before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This recipe can also be made with a regular cake mix, if you desire.
I loved how this dessert tasted. It’s really a terrific cake for Christmas, Valentine’s Day or special occasions.
This festive and beautiful dessert is elegant enough to serve for company, but easy enough to make for every day. It also freezes really well so you can pull it out of the freezer in the amounts you choose.
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Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat
Gluten Free Raspberry Sheet Cake
Equipment
- 1 11×17" jelly roll pan
- 1 large mixing bowl
- 1 wooden spoon
- 1 small mixing bowl
- 1 electric mixer
- 1 spatula
- measuring cups
- measuring spoons
Ingredients
CAKE:
- 17 oz. box gluten free yellow cake mix
- 22 oz. can Red Raspberry pie filling Lucky Leaf carries this flavor
- 4 large eggs
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 22 oz. can Red Raspberry pie filling Lucky Leaf carries this flavor
Instructions
CAKE:
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread into a greased 11×17” cookie sheet.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE ICING:
- In a small bowl, beat cream cheese, vanilla and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Spread pie filling over top of icing.
- Refrigerate before serving.
2 Comments
spider solitaire
January 13, 2021 at 10:33 pm
Wonderful! I will make it for my family to enjoy!
Teresa
January 14, 2021 at 7:01 am
Hope you enjoy it.