Introduction
This Lemon Raspberry Cream Cheese Dump Cake is the perfect combination of zesty lemon, sweet raspberries, and rich cream cheese. A simple yet indulgent dessert that requires minimal effort but delivers a deliciously comforting treat. It’s the perfect balance of tart, sweet, and creamy – and your taste buds will thank you!
Ingredients
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Set aside.
- Spread the fresh raspberries evenly across the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the raspberries, spreading it gently to cover them.
- In another bowl, combine the lemon cake mix, melted butter, water, vanilla extract, and salt. Stir until just combined; do not overmix.
- Pour the cake batter over the cream cheese layer in the baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar.
Variation
- Berry Swap: Try substituting the raspberries with other berries like blueberries, blackberries, or even a mixed berry blend. Each brings its own unique flavor, so you can tailor the dessert to your favorite fruit or whatever’s in season.
- Cake Mix Flavor Twist: While lemon is zesty and fresh, you can also try vanilla, white, or even strawberry cake mix for a totally different but equally delicious flavor profile. Each one changes the personality of the dessert while keeping the creamy goodness intact.
- Add a Crunchy Topping: Sprinkle some chopped pecans, sliced almonds, or crushed graham crackers over the top before baking. This adds a satisfying crunch and a nice contrast to the soft, creamy layers below.
Cooking Notes
- Cream Cheese Texture: Make sure your cream cheese is fully softened before mixing it with powdered sugar. Cold cream cheese can create lumps, making it harder to spread evenly over the raspberries. Room temperature cream cheese blends like a dream.
- Frozen vs. Fresh Berries: If using frozen raspberries, be sure to thaw and drain them well to prevent excess moisture from making the cake soggy. Fresh berries tend to hold their shape better and offer a brighter flavor pop.
- Don’t Overmix the Batter: When combining the cake mix with the wet ingredients, stir just until the dry mix is moistened. Overmixing can lead to a dense texture instead of the light, fluffy finish we want in this dump cake.
Serving Suggestions
- With Whipped Cream or Ice Cream: Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm cake beautifully and makes it even more indulgent.
- Add a Citrus Zing: Garnish each slice with a little fresh lemon zest or a drizzle of lemon glaze to enhance the lemony brightness of the cake and balance the sweetness.
- Serve in Mason Jars for a Fun Twist: For a cute presentation at parties or picnics, scoop individual servings into small mason jars and top with berries and cream. It’s portable, pretty, and always a hit.
Tips
- Use High-Quality Cake Mix: A good-quality cake mix makes a difference in both flavor and texture. Go for one that’s rich and moist – it’ll elevate the entire dessert.
- Let It Rest Before Cutting: Allow the cake to sit for at least 10-15 minutes after baking. This helps the layers settle and makes it easier to slice cleanly without the creamy layer oozing out too much.
- Make It Ahead: This dump cake can be baked a day in advance and stored covered in the fridge. The flavors meld together even more overnight, and it reheats well in the microwave or oven for a quick dessert fix.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
- Can I use low-fat cream cheese instead of regular?
Yes, you can use low-fat cream cheese, but the texture may be slightly less rich and creamy. For the best flavor and consistency, full-fat cream cheese is ideal, but lighter versions still work beautifully if you’re watching calories. - Can I make this cake gluten-free?
Absolutely! Just swap the regular lemon cake mix with a gluten-free version. Most major brands offer a gluten-free lemon or vanilla cake mix that works just as well in this recipe. - Do I have to use raspberries?
Not at all! This recipe is flexible—blueberries, strawberries, or blackberries are all great options. You can even mix them together for a vibrant, berry-packed variation. - How should I store leftovers?
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15–20 seconds, or enjoy it chilled straight from the fridge—it’s delicious either way!
Conclusion
Lemon Raspberry Cream Cheese Dump Cake is the definition of effortless indulgence. Whether you’re baking it for a family gathering, brunch, or just a cozy night in, it’s a no-fuss dessert that delivers big flavor with minimal work. Tart berries, luscious cream cheese, and a buttery cake topping make this sweet treat one you’ll come back to again and again. Give it a try—you just might find your new favorite dessert.
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Lemon Raspberry Cream Cheese Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Raspberry Cream Cheese Dump Cake is the perfect combination of zesty lemon, sweet raspberries, and rich cream cheese. A simple yet indulgent dessert that requires minimal effort but delivers a deliciously comforting treat. It’s the perfect balance of tart, sweet, and creamy – and your taste buds will thank you!
Ingredients
Scale
- 1 box lemon cake mix
- 1 (8 oz) package cream cheese, softened
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Set aside.
- Spread the fresh raspberries evenly across the bottom of the prepared baking dish.
- Pour the cream cheese mixture over the raspberries, spreading it gently to cover them.
- In another bowl, combine the lemon cake mix, melted butter, water, vanilla extract, and salt. Stir until just combined; do not overmix.
- Pour the cake batter over the cream cheese layer in the baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar.
Notes
- For an extra burst of flavor, consider adding a bit of lemon zest to the cream cheese mixture.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can also swap out the raspberries for other berries such as blueberries or blackberries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: lemon cake, cream cheese, raspberry, easy dessert, dump cake, berry dessert
