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Lemon-Raspberry Cream Cheese Cobbler Dump Cake

lemon-raspberry cream cheese cobbler dump cake Dessert
Lemon-Raspberry Cream Cheese Cobbler Dump Cake
  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 12

Forget everything you’ve ever thought about dump cakes. This cobbler-style dump cake is a total game changer and is pretty enough for any party. With fresh raspberries and cream cheese sprinkled throughout lemon cake mix, it’s simple, seasonal and sensational. Recipe by Tablespoon.com.

Ingredients

  • 6 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1 package (8 oz/250 g) cold cream cheese, cut into 1/2-inch cubes
  • 1 box Betty Crocker™ Super Moist™ lemon cake mix
  • 3/4 cup butter, melted
  • 2 tablespoons icing sugar

Steps

  • 1
    Heat oven to 350°F. Toss frozen raspberries with granulated sugar and spread evenly in bottom of 13x9-inch pan. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible.
  • 2
    Bake 50 to 60 minutes or until top of cake is light golden brown and bubbling on edges. Cool 10 minutes. Sprinkle with icing sugar just before serving. Serve warm.

  • Serve cake à la mode with vanilla ice cream or with lightly sweetened whipped cream, if desired.
  • Store cake tightly covered in refrigerator up to 2 days

Nutrition Facts

Serving Size: 12
Calories
420
% Daily Value
Total Fat
20g
Saturated Fat
12g
Trans Fat
0.5g
Cholesterol
50mg
Sodium
420mg
Total Carbs
56g
Dietary Fiber
8g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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