Recipe By Jody
Published Jun 6th
Prep 30m Cook - Additional 2h Ready In 2h 30m
Servings 1 9-inch dessert cake Calories 356.8

Light-tasting and delicious! My mother’s famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.

Recipe Ingredients

  • 1 (9 inch) angel food cake
  • 2 (3 ounce) packages raspberry-flavored gelatin mix (such as Jell-O®)
  • 1 ¼ cups boiling water
  • 1 (15 ounce) package frozen raspberries in syrup, thawed and undrained
  • 1 pint heavy whipping cream

Cooking Directions

  1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  5. 5 To remove from pan, center a serving plate over tube pan; invert.

Nutrition Facts

  • Calories 356.8
  • Carbohydrate 46.6 g
  • Cholesterol 65.2 mg
  • Fat 18 g
  • Fiber 2.4 g
  • Protein 4.8 g
  • Saturated Fat 11 g
  • Sodium 335.2 mg
  • Sugar 23.8 g

Chef's Notes

Whipped cream can be sweetened to taste with sugar if desired; It looks fabulous on a decorative plate and garnished with fresh lavender flowers placed around the outside; If necessary, use a tea towel dampened with warm water to help the cake slip out of the pan.


  1. We called it OPC growing up. Mom always made it for others , hence the name other people’s cake. Mom used mandarin oranges and dream whip in hers. Outstanding when we got some
  2. Made for Easter 2021. Would make in a trifle bowl next time. Also look up ahead of time how to get peaks with the whipping cream. I am not sure mine were high enough.
  3. My mother made this for us,when I was young, in the 50's and 60's. At one point using Cool-Whip. This is like my childhood, only better.

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