Instructions: Makes 2 Cakes or 12 Servings

Pre-heat the oven to 350-F degrees and lightly coat two 9-inch round cake pans with non-stick cooking spray and a light dusting of flour.

Prepare the white cake mix as directed on the package, making sure to reduce the amount of water you add to only 1 cup. Pour equal portions of the cake batter into each of the prepared cake pans.

Evenly distribute about 1 1/2 cups of the raspberries over the top of the cake batter. Sprinkle the raspberries with 1/2 cup of sugar, each.

Divide the whipping cream, and pour equal portions over the top of the raspberries on each cake. Bake for about 60 minutes.

Immediately invert both cakes onto serving plates when removing from the oven. Let cool, then garnish with freshly whipped cream and whole raspberries just prior to slicing and serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.