Preheat your oven to 350°F and spray a 10x15 baking sheet with non-stick cooking spray.

In a large bowl, combine cake mix, 1½ cans of raspberry pie filling, vanilla extract, and whisked eggs. Stir until well blended.

Pour the cake mixture onto the prepared baking sheet, spreading it into an even layer.

Bake for 25-30 minutes. A toothpick inserted in the center should come out clean when done.

Once baked, remove from the oven and allow it to cool completely.

In a medium bowl, combine heavy cream, granulated sugar, and vanilla. Beat on high speed until stiff peaks form.

Gently fold the remaining ½ can of raspberry pie filling into the whipped cream.

Spread the whipped cream mixture over the cooled cake and sprinkle with coarsely chopped fresh raspberries.

Cut into bars and savor every delicious bite!