Lemon Raspberry Dump Cake – Bright, Fruity, and Effortless

At Eminent Recipes, every dish is inspired by a love for simple, comforting food made for real life. This Lemon Raspberry Dump Cake reflects that philosophy perfectly—easy to prepare, made with familiar ingredients, and full of bright, nostalgic flavor. It’s the kind of dessert you can throw together on a busy evening or serve proudly at a family gathering, proving that homemade treats don’t need to be complicated to be special.

Why You’ll Love This Recipe

This Lemon Raspberry Dump Cake is everything a home baker wants when time is limited but flavor still matters. Designed for real life, this easy lemon raspberry dump cake comes together quickly using pantry staples and a simple cake mix, making it ideal for busy weeknights or last-minute guests. With no mixing bowls and minimal cleanup, this lemon raspberry dump cake with cake mix delivers old fashioned comfort without the effort.

The balance of bright lemon and sweet raspberries creates a dessert that feels fresh yet familiar. Whether you prefer an old fashioned lemon raspberry dump cake or enjoy adding sour cream for a richer texture, this recipe is easy to customize. It’s family-friendly, crowd-pleasing, and works just as well for casual dinners as it does for special occasions.

If you love lemon raspberry cake flavors but want something simpler, this easy lemon raspberry dump cake is the perfect solution. It bakes into a golden, buttery topping with a jammy center, giving you a reliable, comforting dessert every time.

Ingredients for This Recipe

The ingredients for this Lemon Raspberry Dump Cake are simple, approachable, and chosen to deliver maximum flavor with minimal effort. Raspberry pie filling creates a rich, fruity base that turns soft and jammy as it bakes, while lemon cake mix adds bright citrus notes and a tender crumb. Melted butter helps the dry mix bake into a golden, slightly crisp topping that defines an old fashioned lemon raspberry dump cake. For those who enjoy extra richness, sour cream adds moisture and balance, making this easy lemon raspberry dump cake even more indulgent. Fresh raspberries enhance the fruit flavor, and lemon zest intensifies the citrus aroma, giving this lemon raspberry dump cake with cake mix a bakery-style finish without extra work.

🛒 Ingredients:

2 cans raspberry pie filling (21 oz each)
1 box lemon cake mix
¾ cup unsalted butter, melted
Zest of 1 lemon

Optional Add-Ins:

½ cup sour cream
1 cup fresh raspberries
1 teaspoon vanilla extract
Powdered sugar, for dusting

How to Make This Recipe

Making this Lemon Raspberry Dump Cake is all about layering, not mixing, which is what makes it such a reliable and stress-free dessert. The raspberry pie filling forms the fruity base, while the lemon cake mix creates a soft, citrus-flavored topping as it bakes. Melted butter is key—it allows the dry cake mix to bake evenly into a golden crust. This method is what gives an easy lemon raspberry dump cake its classic texture. Whether you’re aiming for an old fashioned lemon raspberry dump cake or a modern lemon raspberry dump cake with cake mix, following these simple steps ensures consistent results every time.

🛒 Steps:

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish
Spread raspberry pie filling evenly across the bottom of the dish
Add fresh raspberries or dollops of sour cream for a richer lemon raspberry dump cake, if desired
Sprinkle the lemon cake mix evenly over the fruit layer without stirring
Drizzle melted butter slowly over the cake mix to cover as much surface as possible
Add lemon zest for extra citrus flavor in this easy lemon raspberry dump cake
Bake uncovered for 40–45 minutes until bubbly and golden
Cool slightly before serving for the best texture and flavor

Expert Cooking Tips

Mastering this Lemon Raspberry Dump Cake comes down to understanding how each component behaves during baking. Raspberry pie filling thickens as it heats, creating a glossy, fruit-forward base, while the lemon cake mix absorbs melted butter to form a golden topping. For the best easy lemon raspberry dump cake, evenly distributing the butter is essential—dry patches can prevent proper browning. If you prefer an old fashioned lemon raspberry dump cake texture, allow the dessert to rest after baking so the layers can set. These expert tips help ensure your lemon raspberry dump cake with cake mix turns out consistent, flavorful, and bakery-worthy every time.

💡 Expert Tips:

Use room-temperature butter when melting for smoother distribution
Drizzle butter slowly to fully moisten the lemon cake mix
Add sour cream in small spoonfuls for a richer lemon raspberry dump cake
Sprinkle lemon zest evenly to boost citrus aroma
Bake uncovered to achieve a crisp, golden topping
Let the dump cake rest 10–15 minutes before serving
Serve warm with whipped cream or vanilla ice cream

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This Lemon Raspberry Dump Cake is the perfect example of how simple ingredients can create a memorable dessert. With its bright lemon flavor, sweet raspberry filling, and effortless dump-and-bake method, this easy lemon raspberry dump cake fits seamlessly into busy schedules while still feeling homemade. Whether you prefer an old fashioned lemon raspberry dump cake or enjoy customizing it with sour cream or fresh fruit, this lemon raspberry dump cake with cake mix delivers consistent, comforting results. It’s a family-friendly recipe that works for casual weeknights, holidays, and special occasions, making it one you’ll return to again and again.

Lemon Raspberry Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

A bright, buttery dessert made with sweet-tart raspberries and zesty lemon cake mix—all layered and baked without mixing. This easy lemon raspberry dump cake delivers old-fashioned comfort with modern convenience, perfect for potlucks, holidays, or a quick weeknight treat.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9×13-inch baking dish):

For the Cake:

• 2 cans (21 oz each) raspberry pie filling

• 1 box lemon cake mix

• ¾ cup (1½ sticks) unsalted butter, melted

• Zest of 1 lemon (optional, for extra flavor)

Optional Add-Ins (Choose One or More):

• ½ cup sour cream (for a creamier texture)

• 1 cup fresh raspberries

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting after baking

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Instructions

📝 Instructions:

Step 1: Prep Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Add Fruit Layer
Spread raspberry pie filling evenly across the bottom of the dish. Sprinkle fresh raspberries on top if using.

Step 3: Add Cake Mix
Evenly sprinkle the dry lemon cake mix over the raspberry layer. Do not stir.

Step 4: Add Butter
Drizzle melted butter evenly over the cake mix, covering as much surface as possible. Sprinkle lemon zest on top if desired.

Step 5: Bake
Bake uncovered for 40–45 minutes, until the top is golden and bubbly around the edges.

 

Step 6: Cool & Serve
Let cool for 10–15 minutes. Dust with powdered sugar or serve warm with vanilla ice cream or whipped cream.

Notes

• Old-Fashioned Flavor: Use real butter and lemon zest for that classic bakery taste.
• Creamy Version: Add dollops of sour cream over the raspberry layer before adding cake mix.
• Extra Crunch: Sprinkle sliced almonds or white chocolate chips on top before baking.
• Make Ahead: Can be baked earlier in the day and reheated before serving.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Dessert / Dump Cake
• Method: Baked
• Cuisine: American