Total Time
55mins
Prep 10 mins
Cook 45 mins

An unusual Pennsylvania Dutch recipe: a cake in a pastry shell with a delicious layer of sauce between.

Ingredients Nutrition

Directions

  1. Thaw the frozen raspberries and drain, reserving the liquid.
  2. In a saucepan, combine the butter, sugar, 1/2 cup of the reserved raspberry liquid, and corn syrup.
  3. Cook, stirring, over medium heat until the mixture comes to a boil, then cook for 2 minutes more.
  4. Remove from the heat and stir in the drained raspberries; let cool to lukewarm.
  5. Prepare the cake mix according to the package directions, then turn the batter into the unbaked pie shell.
  6. Pour the lukewarm raspberry sauce gently over the cake batter.
  7. Bake in a 350 degree F oven for 40 to 45 minutes.
  8. Serve warm with vanilla ice cream.