Unusual recipes

Lemon-Raspberry Cream Cheese Cobbler Dump Cake

Lemon-Raspberry Cream Cheese Cobbler Dump Cake

Forget everything you’ve ever thought about dump cakes. And while we don’t like to judge, if you don’t serve this with ice cream, you’re doing it wrong.MORE+LESS-

6

cups frozen raspberries

1

package (8 oz) cold cream cheese, cut into 1/2-inch cubes

1

box Betty Crocker™ Super Moist™ lemon cake mix

2

tablespoons powdered sugar

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  • 1

    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.

  • 2

    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.

Expert Tips

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
420mg
17%
Potassium
230mg
7%
Total Carbohydrate
56g
19%
Dietary Fiber
8g
34%
Sugars
32g
Protein
3g
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
8%
8%
Exchanges:

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.


Watch the video: Triple Berry Cream Cheese Cobble Dump Cake (October 2021).