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Lemon-Raspberry Cream Cheese Cobbler Dump Cake

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  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 12
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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. And while we don’t like to judge, if you don’t serve this with ice cream, you’re doing it wrong.
Updated Mar 14, 2018
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  • 6 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes
  • 1 box Betty Crocker™ Delights Super Moist™ Lemon Cake Mix
  • 3/4 cup butter, melted
  • 2 tablespoons powdered sugar


  • 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 powdered sugar just before serving. Serve warm.

Expert Tips

  • tip 1
    Serve cake à la mode with vanilla ice cream or with lightly sweetened whipped cream, if desired.
  • tip 2
    Store cake tightly covered in refrigerator up to 2 days.

Nutrition Information

No nutrition information available for this recipe
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