I made this dish for a get-together, and everyone was raving about it!

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

Prepare the raspberry cake mix according to the package instructions and pour the batter into the prepared pan.

In a separate bowl, blend the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Drop dollops of the cream cheese mixture over the cake batter in the pan.

Sprinkle the fresh raspberries, white chocolate chips, shredded coconut, and sliced almonds evenly over the top.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

For a nut-free version, omit the almonds and replace them with additional white chocolate chips or a sprinkle of cinnamon sugar for added flavor. If you prefer a more chocolatey cake, consider using a chocolate cake mix instead of raspberry, and add a handful of dark chocolate chips to the topping. For a tropical twist, substitute the raspberries with diced pineapple and add a touch of rum extract to the cream cheese mixture. To make this cake gluten-free, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.