Preheat oven to 350 degrees Fahrenheit and prepare cake batter according to box directions. Pour batter into a lightly greased (13x18x1-inch) half sheet pan. Bake for 12 to 15 minutes. When toothpick placed in center comes out clean you know it is done. Cool cake completely.

Meanwhile, prepare whipped cream cheese frosting by beating the cream cheese with the butter until light and fluffy with no lumps, using a hand mixer. Beat in the powdered sugar. Then beat in the Cool Whip. Set aside.

Prepare the raspberry glaze by whisking the Danish Dessert with 1¾ cups cold water in a small saucepan. Heat until boiling and thick, whisking constantly. Immediately stir in the the frozen (or fresh) raspberries. Allow to cool completely; since I used frozen raspberries, it cooled pretty quickly. You may need to place the glaze in the refrigerator on a hot pad, but don't let it set up in the saucepan, just refrigerate it until cool enough to spread on the cream cheese layer.

Once the cake is cool, dollop the whipped cream cheese frosting over the cake and smooth together with an offset spatula, being careful not to pull up the crumbs of the cake. (Hint: Keep the tip of the offset spatula down in the frosting while spreading.)

Once the glaze is cool, gently spread it over the cream cheese layer. Refrigerate cake for 2 hours to overnight to set up the glaze. (If you don't refrigerate it for very long, the glaze will be runny like my photos suggest.)