Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking dish.

In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix using the electric mixer on medium speed for 2 minutes until well combined.

Pour the cake batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow cake to cool completely in the pan on a wire rack.

While the cake is cooling, prepare the raspberry sauce. In a medium saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the raspberries break down and the mixture is syrupy. Set aside to cool.

Once the cake is cool, use a skewer or fork to poke holes all over the surface of the cake, spaced about 1 inch apart.

Pour the raspberry sauce evenly over the top of the cake, ensuring the sauce seeps into the holes. Allow the cake to absorb the sauce for at least 30 minutes.

For the white chocolate ganache, place the chopped white chocolate in a mixing bowl. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the white chocolate and let it sit for 2 minutes. Whisk until smooth and add in the vanilla extract.

Pour the white chocolate ganache over the cake, spreading it evenly. Refrigerate the cake for at least 1 hour to set before serving.

Before serving, you can top with whipped cream and garnish with extra fresh raspberries if desired.