Step 1

Preheat oven to 350 degrees F. Lightly coat a baking sheet (13x18xwith non stick baking spray and set aside.

Step 2

Combine the cake mix, vanilla pudding mix, eggs, milk, oil and sour cream in a large bowl and beat on low speed for 30 seconds, then medium speed for 1 1/2 to 2 minutes, scraping the sides of the bowl as needed. Pour the cake mix into the prepared pan.

Step 3

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely.

Step 4

Combine the frozen raspberries, sugar and 1/2 cup water in a small saucepan. Bring the mixture to a small boil, stirring often to break down the raspberries.

Step 5

In a separate small dish combine the remaining 1/2 cup water with 4 tbsp cornstarch and pour into the simmering raspberry mixture. Let cook for a few more minutes until the filling starts to thicken. Transfer mixture to a bowl to cool completely. Set in fridge until chilled, then spread mixture evenly over the cooled cake.

Step 6

Add the cream cheese to a large bowl and beat with mixer until light and fluffy. Add the whipped topping and beat in until fully combined.

Step 7

Dollop the cream cheese mixture over the top of the cake and carefully spread into an even layer.

Step 8

Top with fresh raspberries as desired and keep chilled until ready to serve.