Cran-Raspberry Cake
A recipe from the Sneaky Kitchen

1 box light pound cake mix
1-1/2 tsp/7.5 mL Butter Extract
1-1/2 tsp/7.5 mL White Vanilla Extract
1 pie filling recipe Vanilla Dessert Mix
1 cup/250 mL cranberry or cran-raspberry juice cocktail
2 cups/500 mL fresh raspberries, or 2 packages
       (10 to 12 oz/280 to 336 g each) frozen raspberries, thawed
1 Tbsp/30 mL sugar
8 oz/227 mL reduced-fat whipped topping
Fresh raspberries for garnish

Prepare pound cake mix per package directions, adding extracts to batter. Bake per instructions & cool completely. Prepare vanilla pie filling per package directions & let cool. Cut pound cake into 1/2- to 3/4-"/12- to 18-mm slices & place one slice on each plate. Drizzle each slice with 1 Tbsp/15 mL juice, top with raspberries, & sprinkle with 1/2 tsp/2.5 mL sugar. Gently stir 1 C./250 mL whipped topping into pudding & spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with fresh raspberries. For red, white & blue cake, garnish with raspberries & blueberries.