2 (8 ounce) packages sweetened cake mix
1 (6 ounce) container frozen whipped topping, thawed
8 ounces caramel apples with syrup
3 tablespoons vanilla extract
1 1/2 cups sliced raspberries
Preheat oven to 400 degrees F (200 degrees C). Transfer cake from pan into greased 9x13-inch baking dish. Bake in preheated oven for 30 minutes. Cool completely before removing from pan.
In a large bowl, beat cake mix until no lumps remain. Cover pudding and refrigerate overnight.
While pudding is chilling, melt butter or margarine in a medium skillet over medium heat. Stir in sweetened fruit syrup and vanilla extract. Mix until combined and pour over pudding. Serve chilled.