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Raspberries: Raspberry Dream Cake

Source of Recipe

by Angel


List of Ingredients

1 pkg. frozen raspberries
1 pkg. (18-1/2 oz) white cake mix
4 eggs
1/2 c. salad oil
1 pkg. (3-3/4 oz.) instant vanilla pudding mix

Raspberry Frosting:
2 c. powdered sugar
1/4 c. soft butter
2 Tbsp. raspberries
1/2 tsp. almond extract



Recipe

Preheat oven to 350 degrees. Grease and flour an 8-1/2” Bundt Pan, 10” tube pan, or two 9” cake pans.

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons raspberries for frosting and a few for garnish.

Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour pan.

Bake at 350 degrees for 50 to 55 minutes for Bundt or tube pan, 25 to 30 minutes for layers. Let stand 15 minutes before removing from pan.

Frost with Raspberry Frosting and garnish with reserved raspberries.