Hey everybody! I’m Pam from Over the Big Moon! Thanks so much to Brooke for letting me Guest Post today! She is such a doll and I just love her! Before I jump into sharing this amazing cake recipe with you all, let me do a little introduction!
Lisa and I have been blogging at Over the Big Moon for a little over a year and half! We met as neighbors and instantly became great friends! At Over the Big Moon we basically share the things that are going on in or for our homes and families! We share lots of FREE Printables, Pre-K Packs, Traditions, Recipes and More! We are both have super supportive spouses and each have 3 kids! Lisa has 3 boys and I have 2 boys and a BRAND SPANKIN’ new Baby Girl, Dylan! So, when you have a second, come visit us at Over the Big Moon!
Okay, now back to this super yummy Raspberry Sheet Cake! This is a cake that a family friend shared with my family when I was probably like 5 years old. My mom made it all the time when I was growing up and it’s one of my all time favorite cakes! Every Spring when it starts to warm up for some reason this cake calls out to me and I MUST make it! I literally can’t get it out of my head until I make it and savor in its goodness!
Here’s what you need:
1 pkg white cake mix
8 oz cream cheese
2 c powdered sugar
1 pt whipping cream (already whipped)
2 pkg frozen raspberries – thawed (about 5 cups)
1 pk Raspberry Danish Dessert (mix with 2 1/2 cups water)
Start by preparing your cake as per the box instructions – spread the batter in a sheet cake pan (referred to as a Half Bakers Sheet) and bake according to instructions.
After the cake comes out, while it’s cooling, move on to making the white layer.
First, if you haven’t already, whip your whipping cream. Beat cream cheese and add to the whipped cream and add powdered sugar and combine.
Cook danish dessert. On the back of the box there are different directions, depending on what you’ll be using it for. I mix my Danish Dessert with 2 1/2 cups water and cook on the stove according to the directions (bring to boil – boil for a minute, stirring constantly and then remove from heat). Once it’s cooled a minute or two, fold in the raspberries.
Spread white cream mixture over cake. Top with raspberry mixture.
Refrigerate at least 4 hours before serving.
Super yummy looking, right?!? This is my 3 year olds favorite cake and he was impatiently waiting to enjoy the very first bite! And, no, I didn’t stage this photo in any way. He pretty much always has that hat and glasses on right now. Most the time also stylishly accompanied by his batman cape and gold metal from his gymnastics class! hehe 🙂
Now go get your bake on!
Thanks again Brooke for having me Guest Post today! We’d love for you to head to Over the Big Moon and say Hi there too! You’ll can also follow us on Facebook, Twitter, Google +, Pam’s Pinterest, Lisa’s Pinterest, Pam’s Instagram, Lisa’s Instagram or via our RSS Feed or BlogLovin!
Did you enjoy this recipe? Here are some of our top posts: Super Fast Freezer Meals, An Object Lesson on Honesty, 4th of July Pre-K Pack, Camping Tips and Tricks and our Free Kitchen Printables!