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Raspberry Dream Cake
1 (10 ounce) package frozen raspberries, thawed
1 (18 1/2 ounce) box white cake mix
1/2 cup vegetable oil
1 (3 3/4 ounce) box instant vanilla pudding mix
2 cups confectioners' sugar
1/4 cup soft butter
2 tablespoons raspberries
1/2 teaspoon almond extract
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 for 3 minutes.
Pour into greased and floured 8 1/2-inch Bundt pan, 10-inch tube pan or two 9-inch cake pans.
Bake at 350 degrees F for 50 to 55 minutes for Bundt or tube pan - 25 to 30 minutes for 9-inch layers.
Let stand for 15 minutes before removing from pan.
Frost with Raspberry Frosting and garnish with reserved raspberries.
Cake Mix Cake Recipes
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