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Gluten Free Raspberry Sheet Cake | Can't Stay Out of the Kitchen | this luscious #raspberry #cake will knock your socks off! It's terrific for #Christmas, #ValentinesDay or other #holidays. #Dessert #HolidayDessert #RaspberryDessert #GlutenFree #RaspberrySheetCake #GlutenFreeRaspberrySheetCake

Gluten Free Raspberry Sheet Cake

Teresa Ambra
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 48
Calories 118 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 small mixing bowl
  • 1 electric mixer
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

CAKE:

  • 17 oz. box gluten free yellow cake mix
  • 22 oz. can Red Raspberry pie filling Lucky Leaf carries this flavor
  • 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 Red Raspberry pie filling Lucky Leaf carries this flavor

Instructions
 

CAKE:

  • Mix together cake mix and eggs.
  • Fold in the pie filling.
  • Spread into a greased 11x17” 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: 118kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 46mgPotassium: 21mgFiber: 0.3gSugar: 16gVitamin A: 143IUVitamin C: 6mgCalcium: 26mgIron: 0.2mg
Keyword cake, cream cheese, dessert, gluten free, gluten free dessert, raspberries
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