Lemon-Raspberry Dump Cake This super-easy and fun lemon-raspberry dump cake tastes like a cobbler, but with cake instead of a biscuit topping. Raspberries and lemon work well together, but any berry would work well here.


10 mins


50 mins




  • 3 cups fresh raspberries (about 18 ounces)
  • 3 tablespoons seedless raspberry jam
  • 1 (15.87-ounce) box organic vanilla cake mix
  • ½ cup reduced-fat milk
  • ¼ cup canola oil
  • ¼ cup unsalted butter, melted
  • 1 tablespoon grated lemon zest
  • ¼ cup lemon juice
  • 2 large eggs
  • Unsweetened whipped cream or confectioners’ sugar (optional)


    Step 1

    Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Combine raspberries and jam in the prepared dish; spread in an even layer.

    Step 2

    Whisk cake mix, milk, oil, butter, lemon zest, lemon juice and eggs in a medium bowl until well blended. Pour the batter over the berry mixture and spread evenly.

    Step 3

    Bake until golden on top and firm to the touch, 30 to 40 minutes. Let cool for 10 minutes. If desired, top with whipped cream or confectioners’ sugar.

Nutrition Facts

Serving Size: 1 piece Per Serving: 252 calories; protein 4g; carbohydrates 41g; dietary fiber 4g; sugars 24g; added sugar 20g; fat 10g; saturated fat 3g; mono fat 4g; poly fat 2g; cholesterol 42mg; vitamin a iu 194IU; vitamin c 11mg; vitamin d iu 12IU; vitamin e iu 2IU; folate 12mg; vitamin k 6mg; sodium 223mg; calcium 29mg; iron 4mg; magnesium 9mg; phosphorus 37mg; potassium 80mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 3mcg.


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