1 (10 ounce) package frozen raspberries, thawed
1 (18 1/2 ounce) box white cake mix
4 eggs
1/2 cup vegetable oil
1 (3 3/4 ounce) box 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 for 3 minutes. Pour into greased and floured 8 1/2-inch Bundt pan, 10-inch tube pan or two 9-inch cake pans. Bake at 350 degrees F for 50 to 55 minutes for Bundt or tube pan - 25 to 30 minutes for 9-inch layers. Let stand 15 minutes before removing from pan. Frost with Raspberry Frosting and garnish with reserved raspberries.