Plain vs. Pudding Cake Mixes
There is a big difference between these cake mixes and vary between brands. You can
interchange them in most of the recipes here. There's only one rule, if the
recipe has pudding in it, it is best not to use a cake mix with pudding in it
also. It can change the result.
Raspberry Dream Cake
1 (10 oz.) package frozen raspberries
1 package white cake mix
1/2 C. oil
1 (3 3/4 oz.) package instant vanilla pudding mix
2 C. powdered sugar
1/4 C. soft butter or margarine
2 T. raspberries
1/2 t. almond extract
Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 T. raspberries
for frosting and a few for garnish.
Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining
raspberries in mixing bowl. Beat at medium speed 3 minutes.
Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake
pans. Bake at 350°F. for 50-55 minutes for Bundt or tube pan, 25 - 30 minutes
for layers until cake tester inserted in center comes out clean.
Let stand 15 minutes before removing from pan. Cool completely. Frost with
Raspberry Frosting. Garnish with raspberries.
Combine sugar, butter, raspberries and almond extract. Beat until well blended