Raspberries have a delicious tartness that enhances the flavors of lemon and sweet cake.
Thaw raspberries in a small bowl. Add sugar and water, mix and set aside. (If you buy raspberries in syrup, you can skip this step).
Use a table knife to loosen the cake from its pan. Turn the cake on its side, and slice horizontally to make two layers.
Put the bottom layer back into the cake pan. Spoon the pie filling onto the bottom layer. Place the top cake layer over the filling.
Chill the filled cake, in its, pan, until ready to serve.
Use a large spoon to scoop out cake servings from pan. Spoon raspberry syrup over cake. Serve.