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  • 1 box white cake mix
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract



  • 1 8-ounce package reduced fat cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 3 Tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • raspberries
  • sliced almonds


  1. Step 1
    Preheat oven to 350° F. Grease a 9X13 inch baking dish; set aside.

  2. Step 2
    In a large bowl, mix together cake mix, eggs, milk, water, butter and extracts on low for 30 seconds.

  3. Step 3
    Turn speed up to medium, and mix together for 1-2 minutes, or until combined.

  4. Step 4
    Pour batter into prepared baking dish. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.

  5. Step 5
    Using the handle of a wooden spoon (or similar instrument), poke holes in the cake ( approximately 35 times).

  6. Step 6
    Pour the fruit filling over warm cake, gently spreading as necessary. Let cake cool to room temperature.

  7. Step 7
    To make the frosting, beat together cream cheese and butter until combined. Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined.

  8. Step 8
    Mix in milk to reach desired consistency.

  9. Step 9
    Spread frosting over room temperature cake.

  10. Step 10
    Chill until ready to serve.

  11. Step 11
    Just before serving, top with fresh raspberries and sliced almonds.

  12. Step 12
    Cover and chill any leftovers.

What others are saying about this recipe

  1. Cheryl Turpen says:

    My husband could not stop talking about this cake. Will definitely make again.

  2. Susie says:

    My husband (who turns 60 next week) could not say enough good things about this cake! He said “this is the best cake I have ever had. Even better than chocolate cake” and I have to agree with him. Love, love, love!

  3. Susie says:

    Definitely deserves 5 stars!

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