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Lemon-Raspberry Cream Cheese Cobbler Dump Cake

Name: Lemon-Raspberry Cream Cheese Cobbler Dump Cake
Prep time: 10 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 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™ Super Moist™ lemon cake mix; 3/4 cup butter, melted; 2 tablespoons powdered sugar

3 Ratings

3 Comments

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. And while we don’t like to judge, if you don’t serve this with ice cream, you’re doing it wrong. MORE+ LESS-

By Tablespoon Kitchens

Updated March 14, 2018

Ingredients

cups frozen raspberries

1/2

cup granulated sugar

package (8 oz) cold cream cheese, cut into 1/2-inch cubes

box Betty Crocker™ Super Moist™ lemon cake mix

3/4

cup butter, melted

tablespoons powdered sugar

Steps

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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.

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Expert Tips

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.