1 (10 ounce) package frozen raspberries, thawed
1 (18.25 ounce) box white cake mix
4 eggs
1/2 cup vegetable oil
1 (3 3/4 ounce) package instant vanilla pudding mix

Raspberry Frosting
2 cups confectioners' sugar
1/4 cup soft butter
2 tablespoons raspberries
1/2 teaspoon almond extract

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons raspberries for frosting and a few for garnish.

Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into greased and floured 8 1/2-inch Bundt pan, 10-inch tube pan or 9-inch cake pans. Bake at 350 degrees F for 50 to 55 minutes for Bundt or tube pan or 25 to 30 minutes for layers. Let stand 15 minutes before removing from pan. Frost with Raspberry Frosting and garnish with reserved raspberries.