Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
Cake topping: In a large bowl, beat butter with sugar until light and fluff.

Beat in eggs, 1 at a time, then vanilla.
In separate bowl, whisk together flour, baking powder and salt.
Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
Scrape evenly ove