Raspberry Shortcake Sheet Cake | Cooking Professionally

Ingredients

• ***For the cake:***
• 1 (15.25-ounce) box white cake mix
• 1 cup water, or optionally substitute with milk for richer taste
• 1/2-1 cup oil, neutral-flavored
• 3-4 large eggs
• ***For the whipped cream cheese frosting:***
• 8 ounces cream cheese, preferably Neufchâtel cream cheese
• 4 tablespoons butter
• 1/2 cup powdered sugar
• 8 ounces light imitation whipped topping
• ***For the raspberry glaze:***
• 1 (4.75-ounce) box raspberry Danish dessert
• 1 3/4 cups cold water
• 12 ounces frozen raspberries or 2 1/2-3 cups fresh raspberries