Raspberry Cinnamon Roll Poke Cake

Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

Unroll dough (do not separate into rolls) into dish. Fold in half horizontally. Press into dish.

Bake 25 to 27 minutes or until browned, firm and completely baked in center. Let stand 5 minutes. Poke all over with handle of fork, skewer or single chopstick.

Place liqueur in small bowl. In 1-quart saucepan, melt jam and butter over medium heat. Remove pan from heat; carefully add liqueur. Return to heat; cook 30 to 90 seconds, stirring constantly, until thickened. Pour over cake; let stand 5 minutes. Transfer cinnamon roll icing to 1-quart resealable food-storage plastic bag; cut off tiny piece of one corner, and pipe icing decoratively on top of cake.