1 (18 ounce) can sliced raspberries
1 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Place raspberries in a medium bowl. Place fruit in the bowl, and spoon the sugar, salt and vanilla over fruit.
Place raspberries on a large baking sheet or 2 baking sheets, using lids to allow steam to escape. Place the whipped topping in the bowl. Dredge the fruit with lemon zest, then pour over all.
Bake in preheated oven for 35 minutes, until berries are tender.