Lemon-Raspberry Dump Cake

Name: Lemon-Raspberry Dump Cake
Cook time: 50 min
Total time: 50 min
Cuisine: American
Ingredients: 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)

Instructions

Cook:50min

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.

Updated at: Sat, 01 Apr 2023 12:10:33 GMT