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cake • dessert • raspberries • recipes • May 31, 2011

Raspberry Supreme

by Shelly Mathie

1 white cake mix
1 8 oz. pkg cream cheese, softened
1 1/2 cups powdered sugar
2 cups whipped cream
1 (4.75 oz) box raspberry Danish dessert
2 1/2 cups fresh raspberries (or 1 pkg frozen)


Prepare cake mix as directed on package.  Pour into large cookie sheet and bake at 350 degrees for 15 minutes.  Cool completely.  Beat cream cheese and powdered sugar.  Add whipped cream and mix completely. Spread cream cheese mixture on top of cake.  Prepare Danish dessert as directed on package.  Allow to cool.  Stir in raspberries.  Spread on top of cake.  Refrigerate for several hours.  

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