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White Cake with Raspberry Sauce

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.
  • Total Time
    Prep: 15 min. Bake: 30 min. + cooling
  • Makes
    12-15 servings


  • 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


  • 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.

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Average Rating:
  • whino391
    Feb 22, 2014

    So simple, a good friend requests it every year for her birthday.

  • cookbook828
    Jul 26, 2012

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

  • danielpaul
    Feb 18, 2008

    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.