Raspberry Dream Cake

Ingredients

Cake

• 1 (10 ounce) package frozen raspberries, thawed
• 1 (18.25 ounce) box white cake mix*
• 4 eggs
• 1/2 cup vegetable oil
• 1 (3 3/4 ounce) box instant vanilla pudding mix

Raspberry Frosting

• 2 cups confectioners' sugar
• 1/4 cup soft butter
• 2 tablespoons raspberries
• 1/2 teaspoon almond extract

Instructions

1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons raspberries for frosting and a few for garnish.
2. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed for 3 minutes.
3. Pour into greased and floured** 8 1/2 inch Bundt pan, 10 inch tube pan or two 9 inch cake pans.
4. Bake at 350 degrees F for 50 to 55 minutes for Bundt or tube pan - 25 to 30 minutes for 9 inch layers.
5. Let stand for 15 minutes before removing from pan.
6. Frost with Raspberry Frosting and garnish with reserved raspberries.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!