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Categories:
white cake butter raspberry preserves filling egg raspberry preserves cream cheese vanilla sugar flour
Viewed: 58 - Published at: 7 years agoIngredients
- CRUST
- 3 2/3 cups white cake mix
- 1/2 cup butter, melted
- 1/2 cup raspberry preserves
- FILLING
- 1 large egg
- 1/4 cup raspberry preserves
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1/4 cup sugar
- 2 tablespoons flour
Method
- Preheat oven to 350°.
- Combine dry cake mix with butter and mix with fork till crumbly.
- Reserve 1 cup for topping. Press remaining amount into a greased 13x9" pan.
- Carefully spread 1/2 cup raspberry preserves over crust.
- Pour in filling.
- Sprinkle with reserved topping and bake for 25-30 minutes.
