Custard Cake with Raspberry Sauce

1 (18.25 ounce) box yellow cake mix
1 egg
1/2 cup margarine

Mix these ingredients and press into a lightly greased 9 x 13-inch pan.

Topping:
8 ounces cream cheese
3 eggs
4 cups confectioners' sugar
1 bottle Smucker's Raspberry Sauce

Combine cream cheese, eggs and confectioners' sugar. Mix well and pour over top of cake mixture and bake at 350 degrees F for 45 to 50 minutes. To test for doneness, the top will be set when touched and lightly brown.

Sprinkle with confectioners' sugar then swirl raspberry sauce over the top.