Raspberry Funnycake

1. 1

   Thaw the frozen raspberries and drain, reserving the liquid.

2. 2

   In a saucepan, combine the butter, sugar, 1/2 cup of the reserved raspberry liquid, and corn syrup.

3. 3

   Cook, stirring, over medium heat until the mixture comes to a boil, then cook for 2 minutes more.

4. 4

   Remove from the heat and stir in the drained raspberries; let cool to lukewarm.

5. 5

   Prepare the cake mix according to the package directions, then turn the batter into the unbaked pie shell.

6. 6

   Pour the lukewarm raspberry sauce gently over the cake batter.

7. 7

   Bake in a 350 degree F oven for 40 to 45 minutes.

8. 8

   Serve warm with vanilla ice cream.

No nutritional information available.

No additional tips available.