RASPBERRY PUDDING CAKE

1 white cake mix
2 pkg. instant vanilla pudding
2 1/2 c. milk
2 (3 oz.) pkg. cream cheese, softened
1 carton Cool Whip
Almond flavoring, to taste
2 cans raspberries, reserving juice
1 pkg. raspberry Danish dessert

Make cake mix according to directions on box. Divide into two 9 x 13 inch pans or one sheet pan. Bake only 20 minutes. Cool. For filling, add mixed pudding mix (use only 2 1/2 cups milk), cream cheese, Cool Whip and almond flavoring to taste. For topping, drain raspberries, using juice as part of liquid for raspberry Danish dessert. Fold in raspberries. Let cool; then spread over filling.