2 (10 oz.) pkg. frozen raspberries
2-3 tbsp. cornstarch
1 Jiffy cake mix (or 1/2 reg. size cake mix), white
1 stick butter

Pour berries and juice into 8 x 8 x 2 inch baking dish. Sprinkle cornstarch on top, stir in. Pour cake mix over top evenly. Cut small squares of butter, dot top of cake mix. Bake at 350 degrees for 45 minutes or until golden or microwave high 5 minutes; let rest 1 minute, then another 5 minutes (time may vary depending on your microwave). 4 servings.