cups frozen raspberries
package (8 oz) cold cream cheese, cut into 1/2-inch cubes
box Betty Crocker™ Super Moist™ lemon cake mix
tablespoons powdered sugar
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.
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.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.