Raspberry Danish Dessert Cake

Raspberry Danish Dessert Cake

(courtesy of Erica)

Ingredients:
1 box white cake mix
1 pkg raspberry Danish Dessert (NOT Raspberry jello mix)
2 pkgs frozen raspberries (I usually use one if using a 9X13 pan or 2 when using a cookie sheet).
8 oz. cream cheese - softened
16 oz. cool whip
1-2 cups powdered sugar

Directions:
Make cake mix as directed on box. (I usually use a cookie sheet when making this cake. It serves more and allows for more room for the layers). Bake until golden brown on top (about 12-15 min. for the cookie sheet, 18-21 min. for 9X13). Allow cake to cool.

Beat together the cream cheese and powdered sugar (I make this mix on the sweeter side to balance out the tart raspberry layer). Once sugar is incorporated with cream cheese add the cool whip in 3 parts.

Spread a thick layer of cream cheese mix on cooled cake.

Make Danish dessert using the pie filling recipe on box. Add raspberries. I usually add the frozen berries while mixture is still hot and break up some of the raspberries. Let raspberry mixture cool slightly then pour mixture on top of cream cheese layer. Spread evenly over entire cake.

Chill at least 3 hours and serve.Enjoy!

***Post edit: Danish Dessert can be found near the Jello. Below is a picture of the box. I've found that sometimes it's hard to find and other times there are a ton of boxes. You can also order them online {here}. I prefer the raspberry but you can do this cake with strawberry as well. Email with questions***