Recipe For Cooking Raspberry Fantasy Cake

Toaster Oven Cakes :: Cakes with Mixes

Raspberry Fantasy Cake

1 (10 oz.) pkg. frozen raspberries, thawed
1 (18.25 oz.) box white cake mix
4 eggs
1/2 C. canola oil
1 (3 3/4 oz.) pkg. instant vanilla pudding mix

Raspberry Frosting
2 C. powderedsugar
1/4 C. soft butter
2 Tbsp. raspberries
1/2 tea. almond extract

Defrost raspberries and drain, reserving 1/2 C. syrup. Reserve 2 Tbsp. raspberries for frosting and a few for garnish.

Place cake mix, eggs, oil, pudding mix, 1/2 C. raspberry syrup and remaining raspberries in mixing bowl. Beat at med. speed 3 min. Pour into greased and floured 8 1/2-in. Bundt pan, 10-in. tube pan or 9-in. cake pans. Bake at 350 degrees F for 50 to 55 min. for Bundt or tube pan or 25 to 30 min. for layers. Let stand 15 min. before removing from pan. Frost with Raspberry Frosting and garnish with reserved raspberries.