Lemon-Raspberry Cake

I always tend to have interesting things on hand and I was in the mood to make something sweet today.  I put together these things (after sending my husband to the store for fresh raspberries, of course.  Who honestly has THOSE on hand??)  Then I just started making......  

Lemon-Raspberry Cake

INGREDIENTS: 

Boxed lemon cake

Favorite cream cheese frosting

Raspberry pie filling

Raspberry Jello

3 C Whipped Cream

Fresh Raspberries

Make lemon cake according to directions... let cool.

Once cooled - room temperature, use a plain 'ol butter knife and make many, many slits in the cake.  I went one direction over the whole cake, then made X's, going the other directions.  Doesn't really matter how you do it... just make a lot of slits.  

Make the raspberry jello according to directions, but only use 1/2 as much boiled water and 1/2 much cold water.  Let it sit on the counter until needed - - which is now.  Take a large spoon and 'pour' over the cake, making sure to cover the entire cake and drip a little down the sides.  I had a little left over, but you can use it all if you wish.  

Yum!!

Slather a nice, thin layer of the raspberry pie filling on top of the cake.  I didn't want too much, because the combination is already pretty tart, but it's all there if you want to use it all.  

Mix together the whole container of cream cheese frosting (I don't recommend the specific kind that I bought, Pillsbury Whipped Supreme.  For some reason it was sort of bitter and tasted like funny powdered sugar.  Nonetheless....) mix it with about 3 cups (or a whole, small container) of cool whip and about 3 tbsp of milk.  Should come out light, creamy and easy to spread.  Carefully smother the top of the cake with your new frosting.  Use a light touch, though, or you'll end up 'dragging' the pie filling into the frosting, then it'll be pink and smeary and not look cute at all.  

Complete with a layer of fresh raspberries on top and slightly push down, into the frosting.  Just so they are 'secured' a bit.  Let it all cool some more, settle into each other and wait.  Just wait.... 

Then cut out a piece and enjoy.

It was tart and sweet and oh so yummy!!! 

Enjoy!!!