Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

(20 – 24 Servings)


Coffee Cake

  • 3 pkgs. “JIFFY” Raspberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs


  • 1-1/2 cups powdered sugar
  • 1 pkg (8 oz) cream cheese, softened
  • 1 egg


  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
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Raspberry Muffin Mix


Preheat oven to 350°F. Grease a 13″ x 9″ pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter. Pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

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