Ingredients

1 box light pound cake mix
1-1/2 tsp/7.5 mL Butter Extract
1-1/2 tsp/7.5 mL Original Double-Strength Vanilla
1 pie filling recipe Vanilla Dessert Mix
1 cup/250 mL cranberry or cran-raspberry juice cocktail
2 cups/500 mL fresh raspberries or 2 packages (10 to 12 oz/280 to 336 g each) frozen raspberries, thawed
2 tbsp/30 mL sugar
8 oz/227 g reduced-fat whipped topping
Fresh raspberries for garnish, if available

Directions

Prepare pound cake mix per package directions, adding extracts to the batter. Bake per instructions and cool completely. Prepare vanilla pie filling per package directions and let cool. Cut pound cake into 1/2- to 3/4-inch (12- to 18-mm) slices and place one slice on each plate. Drizzle each slice with 1 tbsp/15 mL juice, top with raspberries, and sprinkle with 1/2 tsp/2.5 mL sugar. Gently stir 1 cup/250 mL whipped topping into pudding and spoon mixture over raspberries. Top with remaining whipped topping. Refrigerate until served. Just before serving, garnish with fresh berries. (For red, white and blue cake, add blueberries.)