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White Cake with Raspberry Sauce Recipe

White Cake with Raspberry Sauce Recipe photo by Taste of Home

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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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White Cake with Raspberry Sauce Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 12-15 Servings

15 30 45

Ingredients

1 package white cake mix (regular size)
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.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for White Cake with Raspberry Sauce

White Cake with Raspberry Sauce

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Reviewed on Jul. 26, 2012 by cookbook828

Great Tasting I used Ice cream Strawberry glazed Topping it work out well..

Reviewed on Feb. 18, 2008 by danielpaul

This cake is terrific. I cut the cake in two - spread a layer of cream cheese frosting, a this layer of strawberry glaze and a layer of fresh strawberries. Then I added the top layer and finished as usual. This was a nice variation.