This is a beautiful cake when finished and perfect for spring (Easter!).
1 pkg white cake mix
3 c fresh raspberries
1 c sugar
1 ½ c whipping cream, unwhipped
raspberries and whipped cream for garnish
Preheat oven to 350*. Lightly coat 2 9-inch round cake pans with non stick cooking spray and flour. Prepare the white cake mix as directed on the package, making sure to reduce the amount of water you add to only 1 cup. Pour equal portions of the cake batter into each of the prepared cake pans. Evenly distribute the 3 cups of raspberries over the top of the cake batter in each pan. Sprinkle the raspberries in each pan with the sugar. Divide the whipping cream and pour equal portions over the top of the raspberries on each cake. Bake for about 1 hour.
Immediately invert both cakes onto serving plates when removing them from the oven. Let cool, then garnish with freshly whipped cream and raspberries just prior to serving.