Lemon Raspberry Cream Dump Cake
Lemon Raspberry Cream Dump Cake is a delightful, no-fuss dessert that captures the essence of summer with its vibrant lemon and raspberry flavors. This easy-to-make cake combines a luscious creamy base with bursts of tart raspberries, making it the perfect treat for picnics, barbecues, or cozy evenings at home. With minimal prep time and maximum flavor impact, this cake will impress your guests and satisfy your sweet tooth without any complicated steps.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh or frozen raspberries, thawed if frozen
- 1 cup whipped topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a large baking dish.
- In a mixing bowl, combine lemon cake mix, melted butter, eggs, sour cream, and half of the raspberries. Stir until just blended.
- Pour the mixture into the greased baking dish and top with remaining raspberries.
- Bake for 30-35 minutes or until golden brown on top.
- Allow to cool slightly before topping with whipped topping and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg