Raspberry Jello Bundt Recipe

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Recipes.net Team Modified: March 30, 2022

The New Year is approaching and you need to celebrate somehow! This raspberry jello bundt will get the party going in no time.

Raspberry Jello Bundt Recipe

How To Make Raspberry Jello Bundt

2.92 from 12 votes

A light and jiggly dessert is what you get out of this jello recipe. It\’s sweet raspberry flavor is ideal after those hearty meals.

Prep: 20 mins
Chill: 9 hrs
Total: 9 hrs 20 mins


  • cooking spray
  • hot water, as needed

For Raspberry Jelly:

  • 3 oz raspberry-flavored gelatin powder, (1 pack), preferably Jello
  • 1 cup hot water, hot
  • cups fresh raspberries, washed and patted dry 

For Creamy Raspberry Flan:

  • 14 oz condensed milk, (1 can)
  • 1 cup milk
  • 1 cup heavy cream
  • 9 oz raspberry-flavored gelatin powder, preferably Jello
  • 3 cups hot water
  • ½ cup fresh raspberries, washed and patted dry


  1. Grease a bundt pan with cooking spray.

Raspberry Jelly:

  1. Dissolve your raspberry gelatin in the hot water and whisk to combine.
  2. Sprinkle the fresh raspberries around the greased bundt pan, then pour the prepared jelly mixture. Shake to evenly coat the raspberries.
  3. Set aside in a chilled area for roughly 2 to 3 hours and allow the gelatin to firm up. It should be firm to the touch without anything sticking to your fingers.

Creamy Raspberry Flan:

  1. Once your jelly layer has firmed up, prepare the flan layer by dissolving the raspberry gelatin in the hot water, then pour into a blender.
  2. Add the rest of the flan ingredients and puree until smooth.
  3. Pour slowly around the jelly layer, then set aside in a chilled area and allow the flan to firm up, anywhere from 6 hours to overnight. The flan layer should be firm to the touch and slightly move away from the edges.
  4. To release from the bundt pan, dip up to ½ of the bundt pan in hot water for a few seconds, then invert onto a plate or cake stand. It should slide off. Serve and enjoy!


  • Sugar: 30g
  • :
  • Calcium: 208mg
  • Calories: 303kcal
  • Carbohydrates: 32g
  • Cholesterol: 54mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 298mg
  • Protein: 9g
  • Saturated Fat: 10g
  • Sodium: 89mg
  • Vitamin A: 628IU
  • Vitamin C: 8mg
Nutrition Disclaimer
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