RASPBERRY CREAM CAKE

Raspberry Cream Cake - Butter With a Side of Bread

Fresh raspberries are in abundance these days so I decided it was the perfect time for me to make one of my favorite summer desserts!  This is one of these super easy cakes that tastes much fancier than it really is!

RASPBERRY CREAM CAKE

  • 1 white cake mix + ingredients on the box
  • 1 cup whipping cream
  • 1 pkg (8 oz) cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 1 pkg Raspberry Danish Dessert
  • 2 cups fresh raspberries

Make cake batter according to package directions and bake in a 10X15 pan at 350 for about 20-25 minutes, or until toothpick inserted in the middle comes out clean.  (I realized I had lent out my 10X15 pan so I used two 8X8 pans instead and it works fine but the cake is just a little bit thicker.)  Cool the cake and then make the cream layer.

Using an electric mixer, whip 1 cup whipping cream until soft peaks form (this goes much faster if you freeze the mixing bowl for about an hour beforehand).  Mix in the cream cheese and powdered sugar until well combined and smooth.  Pour over the cake and chill.

Make the Raspberry Danish Dessert with according the package instructions and then fold in the raspberries.  Let cool for a few minutes and then pour over the cake.  Chill for at least 2-3 hours before serving and then make sure to refrigerate any leftovers also.  Enjoy!

 

Raspberry Cream Cake - Butter With a Side of Bread
Raspberry Cream Cake - Butter With a Side of Bread
Raspberry Cream Cake - Butter With a Side of Bread Raspberry Cream Cake - Butter With a Side of Bread

Raspberry Cream Cake - Butter With a Side of Bread

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Yields 32

RASPBERRY CREAM CAKE

Start with a cake mix and top with an amazing cream layer and fresh raspberries to make the perfect summer dessert!

20 min

25 min

45 minTotal Time

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Ingredients

  • 1 white cake mix + ingredients on the box
  • 1 cup whipping cream
  • 1 pkg (8 oz) cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 1 pkg Raspberry Danish Dessert
  • 2 cups fresh raspberries

Instructions

  1. Make cake batter according to package directions and bake in a 10X15 pan at 350 for about 20-25 minutes, or until toothpick inserted in the middle comes out clean. (I realized I had lent out my 10X15 pan so I used two 8X8 pans instead and it works fine but the cake is just a little bit thicker.) Cool the cake and then make the cream layer.
  2. Whip 1 cup whipping cream until soft peaks form (this goes much faster if you freeze the mixing bowl for about an hour beforehand).
  3. Mix in the cream cheese and powdered sugar until well combined and smooth.
  4. Pour over the cake and chill.
  5. Make the Raspberry Danish Dessert according the package instructions and then fold in the raspberries.
  6. Let cool for a few minutes and then pour over the cake. Chill for at least 2-3 hours before serving and then make sure to refrigerate any leftovers also. Enjoy!
Recipe Type: Dessert
7.6.4
164
https://butterwithasideofbread.com/raspberry-cream-cake/

 

6 COMMENTS

  1. Live in the US - where can I find th Junket Raspberry Delight? Not in my area stores in New Hampshire. Thanks...
    • I have always been able to find it right by the Jello at the grocery store and usually it is on the very top shelf. Hope that helps!
  2. Which instructions do you use for the Danish Dessert? There are separate instructions for making either pie glaze, pie filling, pudding or fruit sauce...
    • I use the recipe for the pie glaze, but if I remember right, I think most of the recipes are pretty similar so I'm sure the others would probably work out ok too!

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