Description
This Lemon Cream Cheese Dump Cake with Raspberry Swirl is an easy and impressive dessert, balancing tangy lemon, creamy sweetness, and fresh raspberry flavor. It’s perfect for potlucks or satisfying a sweet craving.
Ingredients
Scale
- 440g (15.5oz) lemon cake mix
- 225g (8oz) cream cheese, softened
- 115g (½ cup + 2 Tbsp) granulated sugar
- 115g (½ cup) unsalted butter, melted
- 2 large eggs
- 120ml (½ cup) whole milk
- 1 tsp vanilla extract
- 150g (1 cup) fresh raspberries
- 1 tsp fresh lemon juice
- 1 tsp cornstarch + 1 tsp water
- 30g (2 Tbsp) sliced almonds, toasted
- Powdered sugar (for dusting)
Instructions
- Preheat & Prep: Preheat oven to 180°C (350°F) and grease a 23cm (9-inch) springform pan.
- Make Raspberry Swirl: Cook raspberries, 30g sugar, and lemon juice until softened.
- Thicken Swirl: Stir in cornstarch slurry and simmer until glossy.
- Cream Cheese Base: Blend cream cheese, 115g sugar, butter, eggs, milk, and vanilla.
- Combine with Mix: Gently fold in lemon cake mix until moistened.
- First Layer & Swirl: Spread half the batter, add raspberry sauce, and swirl.
- Second Layer & Swirl: Layer remaining batter, add sauce, and swirl again.
- Bake: Bake for 35-40 minutes, until golden and a toothpick comes out clean.
- Cool: Cool in pan for 10 minutes, then on a wire rack.
- Finish: Dust with powdered sugar and sprinkle with almonds.
Notes
For best results, avoid overmixing the batter to prevent a tough cake. Toasting the almonds enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: lemon,raspberry,dump cake,cream cheese,easy dessert,baking,cake,fruit,sweet