Festive White Cake Raspberry Sauce (Print Version)
Soft white cake with creamy icing and raspberry sauce, ideal for gatherings and sharing.
# Ingredients:
Cake
01 -
1 box white cake mix with all required additives as per package instructions, including whole eggs
02 -
2 teaspoons almond extract (optional but recommended)
03 -
Cooking spray or butter for greasing pan
Fluffy Cream Cheese Icing
04 -
2 packages (8 ounces each) cream cheese, softened to room temperature
05 -
2 cups sifted powdered sugar
06 -
8 ounces thawed Cool Whip
For Serving
07 -
Fruit pie filling of choice (cherry, blueberry, strawberry, peach, apple)
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 15×25 cm (6×10 inch) rimmed sheet pan generously with butter or cooking spray.
02 -
Prepare the white cake mix according to package directions, incorporating whole eggs as specified. Stir in almond extract if using.
03 -
Pour batter evenly into the prepared pan and bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
04 -
In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy. Fold in the thawed Cool Whip gently until fully combined and light.
05 -
Spread the fluffy cream cheese icing evenly over the cooled cake. Score the cake surface to facilitate neat slicing, yielding 15 to 18 servings.
06 -
Add a spoonful of fruit pie filling to the center of each slice immediately before serving.
# Notes:
01 -
Scoring the icing before cutting helps maintain a clean appearance of the cake slices.