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Simply Delicious

Raspberry Shortcake Sheet Cake

VegetarianDiner-StyleStove-Top

Time: 2 hours 35 minutes

Yield: 24 servings

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About

The tasty tale of Raspberry Shortcake Sheet Cake is one of three components. First, a tender white cake, sweet and simple and oh-so-delicious. Then comes the cream cheese frosting, so luscious and thick and creamy and with just the right amount of tang to keep things interesting. On top, a smooth, tart, and refreshing raspberry glaze, so vibrant in its scarlet scrumptiousness! In short, Raspberry Shortcake Sheet Cake is a shortcut to a delicious dessert you won't soon forget!

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Ingredients

  • For the cake:
  • 1 (15.25-ounce) box white cake mix
  • 1 cup water, or optionally substitute with milk for richer taste
  • 1/2-1 cup oil, neutral-flavored
  • 3-4 large eggs
  • For the whipped cream cheese frosting:
  • 8 ounces cream cheese, preferably Neufchâtel cream cheese
  • 4 tablespoons butter
  • 1/2 cup powdered sugar
  • 8 ounces light imitation whipped topping
  • For the raspberry glaze:
  • 1 (4.75-ounce) box raspberry Danish dessert
  • 1 3/4 cups cold water
  • 12 ounces frozen raspberries or 2 1/2-3 cups fresh raspberries

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease an 18x13-inch half-sheet pan.

Step 3 -Prepare the cake batter according to the package directions using the water, the oil, and the eggs.

Step 4 -Bake the cake until cooked through and a cake tester comes out clean, about 12-15 minutes.

Step 5 -Allow the cake to cool completely.

Step 6 -Beat the cream cheese with the butter using a hand mixer, until light and fluffy and no lumps remain.

Step 7 -Beat in the powdered sugar and then the whipped topping.

Step 8 -Whisk the Danish dessert with the cold water in a small saucepan.

Step 9 -Heat the raspberry dessert mix until boiling and thick, whisking constantly.

Step 10 -Immediately stir in the raspberries.

Step 11 -Allow the raspberry mixture to cool completely.

Step 12 -Once the cake is cool, dollop the whipped cream cheese frosting over the cake and smooth it out with an offset spatula.

Step 13 -Spread the cooled glaze over the cream cheese layer gently.

Step 14 -Refrigerate the cake for at least 2 hours and up to overnight.

Step 15 -Serve.

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