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White Cake with Raspberry Sauce Recipe

Photo by: Taste of Home

100% would make again

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Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.

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12-15 Servings
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries

Directions

Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings.

White Cake with Raspberry Sauce published in Taste of Home August/September 2002, p31

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Reviews for White Cake with Raspberry Sauce (1)