Buttery Lemon Raspberry Dump Cake

If you ask me, dump cakes are one of the best dessert shortcuts ever created.

This raspberry version brings together sweet fruit and buttery cake mix in the easiest way possible. The bright berries bubble up through golden crumbs as it bakes, creating layers of comfort in every bite.

It’s made by literally dumping a few simple ingredients into a pan – fresh raspberries on the bottom, topped with dry cake mix and pats of butter. The oven does all the work from there.

It’s the kind of no-fuss dessert that’s perfect for busy weeknights or when unexpected company drops by, and it always hits the spot.

What Kind of Raspberries Should I Use?

Both fresh and frozen raspberries work perfectly in this dump cake, so you can choose based on what’s available and budget-friendly. Fresh raspberries are great when they’re in season during summer months, but they can be pretty expensive during off-seasons. If you’re using frozen berries, you don’t even need to thaw them first – just dump them right into your baking dish while they’re still frozen. For fresh raspberries, look for plump, bright berries that aren’t mushy or moldy, and give them a gentle rinse just before using. Keep in mind that frozen raspberries are typically picked at peak ripeness, so they’re a reliable choice year-round and often more affordable than fresh ones.

Options for Substitutions

This easy dump cake is super adaptable! Here are some simple swaps you can try:

• Raspberries: Don’t have raspberries? You can use other berries like blackberries, blueberries, or even a mixed berry blend. Just keep the amount at 6 cups. If using strawberries, slice them first.
• Gelatin mix: Feel free to mix and match flavors! Strawberry or cherry gelatin works great with raspberries. You can use regular or sugar-free versions based on your preference.
• Lemon cake mix: Yellow cake mix, white cake mix, or even vanilla cake mix will work just fine here. Just avoid chocolate or heavily flavored varieties that might clash with the berries.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil as alternatives. If using coconut oil, make sure it’s melted and use the same amount.
• Water: For extra flavor, try replacing half the water with apple juice or white grape juice – this adds a nice touch of natural sweetness to the cake.

Watch Out for These Mistakes While Baking

The biggest mistake when making raspberry dump cake is using too much liquid, which can result in a soupy dessert – if using frozen raspberries, make sure to thaw and drain them well before adding to your baking dish.

Temperature control is crucial: melted butter that’s too hot can start cooking the cake mix prematurely, so let it cool slightly before drizzling, and always spread the cake mix evenly to avoid dry, powdery patches in your finished dessert.

A common error is opening the oven door too frequently while baking, which causes temperature fluctuations and uneven cooking – resist the urge to peek and instead rely on the heavenly smell that will fill your kitchen when it’s almost done.

For the best texture, let the dump cake rest for 15-20 minutes after baking, allowing the fruit layer to set and making it much easier to serve without falling apart.

What to Serve With Raspberry Dump Cake?

This sweet and fruity dump cake practically begs for a scoop of vanilla ice cream on top – the warm cake and cold ice cream combo is just unbeatable! If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even Cool Whip works great too. For a special breakfast or brunch serving, try it with a cup of hot coffee or tea, and maybe add some fresh berries on the side for extra fruit flavor. Since this dessert is on the sweeter side, I like to serve smaller portions, especially after a bigger meal.

Storage Instructions

Keep Fresh: This yummy raspberry dump cake stays good in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container. The cake might get a bit more moist over time, but that’s just part of its charm! I actually think it tastes even better the next day when all the flavors have had time to mingle.

Freeze: Want to save some for later? Cut the cake into portions and freeze them in a freezer-safe container for up to 3 months. Just place some parchment paper between the layers to prevent them from sticking together. It’s super handy when you need a quick dessert!

Serve Again: When you’re ready to enjoy your frozen dump cake, let it thaw overnight in the fridge. To bring back some of that fresh-baked warmth, pop individual servings in the microwave for about 20-30 seconds. Add a scoop of vanilla ice cream on top, and it’ll taste just like it’s fresh from the oven!

Preparation Time	10-15 minutes
Cooking Time	55-60 minutes
Total Time	65-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 12-15 g
• Fat: 70-80 g
• Carbohydrates: 210-230 g

Ingredients

• 6 cups raspberries (can be fresh or frozen)
• 3-ounce package of gelatin mix (raspberry or lemon flavor, sugar-free option available)
• One 13.25-ounce box of lemon cake mix
• 1 cup water
• 1/2 cup butter, melted

Step 1: Prepare and Preheat the Oven

Begin by preheating your oven to 350°F (175°C).

This ensures your dessert will cook evenly once it’s placed inside.

Step 2: Layer the Raspberries and Sprinkle Jello Mix

In a baking pan, lay the raspberries evenly across the bottom.

Next, sprinkle the dry jello mix uniformly over the raspberries.

This will provide flavor and sweetness to your dessert.

Step 3: Add Cake Mix and Water

Following the jello, evenly sprinkle the dry cake mix over the jello-covered raspberries.

Carefully drizzle water over the top of the dry cake mix.

Be sure not to stir; this layering process is key to achieving the perfect texture.

Step 4: Top with Butter and Bake

Melt the butter and pour it over the entire layered mixture, covering as evenly as possible.

Place the pan in the preheated oven and bake for 55-60 minutes, or until the fruit is bubbly and the top is slightly golden.

Step 5: Serve Your Dessert

Once done, remove the dessert from the oven and let it cool slightly.

You can serve it warm or let it cool completely.

For an extra treat, top with whipped cream if desired.

Enjoy!