Preheat the oven to 325°F and liberally grease a 9 x 13-inch baking dish. Line 2 baking sheets with parchment paper and set aside.

Whisk together the cake mix, water, eggs, and melted butter.

Pour the batter `into the prepared baking dish and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out free of crumbs. Let the cake cool to room temperature.

Once cooled, break up the cake with your hands and place it in a large mixing bowl. Add the frosting and stir with a fork to combine.

Gently fold in ¼ cup of the freeze-dried raspberries.

Scoop out even-sized mounds of the cake mixture using a small 1-tablespoon cookie scoop, placing them on the prepared baking sheet.

Gently squeeze the balls to make them more compact. Then, roll them in the palm of your hand to smooth them out and form perfect circles. Place them back on the parchment-lined baking sheets and freeze them for 1 hour. This will make it easier to dip and coat them.

Place 2 pieces of the vanilla almond bark in a bowl and set aside.

Place 4 or 5 pieces of vanilla almond bark into a second bowl. Microwave on high in 30-second increments until the candy coating has melted.

Add the gel food color into the bowl, one drop at a time, stirring and adding more until the desired shade is achieved.

Place the cake ball on a fork and dip it into the melted candy, tapping off the excess coating. Then, place the cake ball on the parchment-lined baking sheet and allow it to dry. Repeat with the remaining cake balls, melting more vanilla almond bark and adding more food coloring as needed.

Once all the cake balls have been coated, heat the 2 pieces of vanilla almond bark until melted. Place the melted candy in a piping bag, drizzle lines across the top of the cake balls, and immediately sprinkle freeze-dried raspberries over the still-wet drizzle.

Allow to dry before enjoying.