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5 from 1 vote

RASPBERRY CREAM CAKE

Start with a cake mix and top with an amazing cream layer and fresh raspberries to make the perfect summer dessert!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 32
Author: Butter With a Side of Bread

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

  • 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.
  • 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 according to package instructions (the pie glaze 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!