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.
Ingredients
🛒 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
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