Gluten Free Raspberry Sheet Cake
Gluten Free Raspberry Sheet Cake is a festive and beautiful cake that's terrific for holidays like Christmas or Valentine's Day. This elegant dessert has a luscious cream cheese icing topped with raspberry pie filling that is utterly irresistible. It uses only 3 ingredients for the cake and 5 ingredients for the icing so it's easy enough to make anytime, whether you have a special occasion or not. While this recipe is gluten free, it can also be made with a regular cake mix if you don't have gluten intolerance. If you enjoy raspberries you've just have to make this amazing dessert.
Ingredients
CAKE:
- 17 oz. box Pillsbury gluten free yellow cake mix
- 22 oz. can Lucky Leaf Red Raspberry pie filling
- 4 large eggs
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 22 oz. can Lucky Leaf Red Raspberry pie filling
Instructions
CAKE:
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread into a greased 12x17” cookie sheet.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE ICING:
- In a small bowl, beat cream cheese, vanilla and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Spread pie filling over top of icing.
- Refrigerate before serving.
Notes
NOTE: This cake is easier to cut if you refrigerate at least 6-8 hours first.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 149kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 71mgPotassium: 12mgSugar: 17gVitamin A: 200IUCalcium: 10mgIron: 0.2mg
Tried this recipe?Let us know how it was!