Line 3 (9-inch) round pans with parchment; spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans o wire racks; cool completely.
Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add COOL WHIP; stir until blended.
Microwave jam and orange juice in microwaveable bowl on MEDIUM (50%) 30 sec., stir until blended.
Place 1 cake layer on plate; spread with 1/3 of the cream cheese mixture, then half of the jam mixture. Repeat. Cover with remaining cake layer; spread with remaining cream cheese mixture. Top with fresh raspberries.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.