1 (18.25 ounce) box white cake mix
2 cups fresh raspberries
1 cup granulated sugar
1 1/2 cups whipping cream (unwhipped)
Fresh whole raspberries (for garnish)
Additional cream, whipped (for garnish)

Preheat oven to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray and a light dusting of flour.

Prepare the cake mix as directed on the package, making sure to reduce the amount of water to only 1 cup. Pour equal portions of the batter in each of the prepared cake pans.

Evenly distribute about 1 1/2 cups of the raspberries over the top of the cake batter. Sprinkle the raspberries with 1/2 cup of sugar (each pan).

Divide the whipping cream, and pour equal portions over the top of the raspberries on each cake. Bake for about 60 minutes.

Immediately invert both cakes onto serving plates when removing from the oven. Let cool, then garnish with freshly whipped cream and whole raspberries just prior to slicing and serving.

Store in refrigerator.