Have no time to make a cake? Make this one. My mom’s been making this forever and I’m not sure where she got her recipe from, but I’ve seen versions of this everywhere. Served with whipped cream, it’s awesome.
1 cup of butter
1 1/2 cup of sugar
1 tsp almond extract
2 cups flour
2 tsp baking powder
1 can raspberry pie filling 19 or 21 ounces
In a large mixing bowl, cream together butter and sugar. Add eggs and beat until light and fluffy. Add almond extract. Stir in flour and baking powder and mix until smooth. Butter a 9 x 13 cake pan and pour mixture into pan. Spoon pie filling all over the cake spreading out evenly – my spoonfuls were about 1 1/2 tbsp with some smaller ones in between. Bake at 350 for 45-50 minutes or until golden. Top with whipped cream. Enjoy.