Lemon Cream Cheese Dump Cake With Raspberry Swirl

Looking for a dessert that’s both impressive and incredibly easy to make? This Lemon Cream Cheese Dump Cake with Raspberry Swirl is your answer! It’s the perfect balance of tangy lemon, creamy sweetness, and a beautiful burst of fresh raspberry flavor. This recipe skips the fuss of traditional baking, utilizing a cake mix as a base for a moist, decadent treat. It’s ideal for potlucks, birthdays, or simply satisfying a sweet craving. Get ready to wow your friends and family with minimal effort!

What You’ll Need

Lemon Cake Mix (440 g / 15.5 oz): We’re starting with a box of lemon cake mix – this forms the foundation of our cake, providing that bright, citrusy flavor. Choose a brand you trust for consistent results.
Cream Cheese (225 g / 8 oz), Softened: Full-fat cream cheese is essential for a rich, creamy texture. Make sure it’s properly softened to ensure it blends smoothly into the batter, avoiding any lumps.
Granulated Sugar (115 g / ½ cup + 30g / 2 Tbsp): We use granulated sugar in two parts. The first portion sweetens the cream cheese layer, while the second enhances the raspberry swirl.
Unsalted Butter (115 g / ½ cup), Melted: Melted butter adds moisture and tenderness to the cake. Using unsalted butter allows you to control the overall saltiness of the dessert.
Large Eggs (2): Eggs bind the ingredients together and contribute to the cake’s structure and richness.
Whole Milk (120 ml / ½ cup): Milk adds moisture and helps create a smooth, pourable batter. Whole milk provides the best flavor and texture.
Alcohol-Free Vanilla Extract (1 tsp): A touch of vanilla extract enhances the overall flavor profile, adding warmth and complexity.
Fresh Raspberries (150 g / 1 cup): Fresh raspberries are the star of the swirl! Their tartness complements the lemon beautifully. Frozen raspberries can be used in a pinch, but fresh are preferred for the best flavor and texture.
Fresh Lemon Juice (1 tsp): A squeeze of fresh lemon juice brightens the raspberry sauce and balances the sweetness.
Cornstarch (1 tsp) + Water (1 tsp): This creates a slurry that thickens the raspberry sauce, giving it a lovely glossy texture.
Sliced Almonds (30 g / 2 Tbsp), Toasted: Toasted sliced almonds add a delightful crunch and nutty flavor to the finished cake. Toasting them brings out their natural aroma.
Powdered Sugar: For dusting, adding a touch of sweetness and a beautiful finishing touch.

Substitutions & Variations

While this recipe is fantastic as is, feel free to make a few adjustments to suit your preferences:

Cake Mix: You can experiment with other cake mix flavors, such as vanilla or white cake, but the lemon flavor is key to this recipe.
Raspberries: If raspberries aren’t in season, you can use frozen raspberries (thawed and drained). Blackberries or a mixed berry blend would also work well.
Nuts: Pecans or walnuts can be substituted for the almonds.

Let’s Bake: Detailed Step-by-Step Instructions

Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. While the oven heats, thoroughly grease a 23cm (9-inch) springform pan. Greasing prevents the cake from sticking, making removal effortless. A springform pan is ideal as it allows for easy release without damaging the delicate cake.
Craft the Raspberry Swirl: In a small saucepan, combine the fresh raspberries, 30g of granulated sugar, and 1 tsp of fresh lemon juice. Cook over medium heat, stirring frequently. The goal is to gently break down the raspberries and release their fragrant juices, which should take about 4 minutes.
Thicken the Swirl: Once the raspberry mixture is fragrant and the berries have softened, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water). This slurry acts as a thickening agent. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce becomes glossy and has a desirable consistency. Remove from heat and allow to cool slightly before using.
Cream Cheese Base: In a large mixing bowl, combine the softened cream cheese, 115g of granulated sugar, melted butter, eggs, milk, and vanilla extract. Use a whisk to blend these ingredients until the mixture is incredibly smooth and fully incorporated. Ensure there are no lumps of cream cheese remaining for a perfectly textured cake.
Combine with Cake Mix: Gently add the entire box of lemon cake mix to the cream cheese mixture. Using a folding technique (rather than vigorous mixing), carefully combine the ingredients just until the dry cake mix is moistened. Avoid overmixing! Overmixing can develop the gluten in the cake mix, resulting in a tough cake.
First Layer & Swirl: Spread half of the batter evenly across the bottom of the prepared springform pan. Then, carefully drop spoonfuls of half of the cooled raspberry sauce over the batter. Using a thin knife or skewer, gently swirl the raspberry sauce into the batter to create a beautiful marbled effect. Don’t over-swirl; you want distinct ribbons of raspberry.
Second Layer & Swirl: Layer the remaining batter over the first layer, ensuring it’s evenly distributed. Repeat the process with the remaining raspberry sauce, dropping spoonfuls over the batter and swirling to create another striking ribbon effect throughout the cake.
Bake to Golden Perfection: Place the springform pan in the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted near the center comes out clean. A few pink streaks from the raspberry swirl are perfectly acceptable and add to the visual appeal.
Cooling Process: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set slightly before removing it from the springform. After 10 minutes, release the springform ring and transfer the cake to a wire rack to cool completely.
Final Touches: Once the cake is completely cool, lightly dust the top with powdered sugar. Scatter the toasted almond slices over the powdered sugar for added texture and flavor. If desired, drizzle any remaining raspberry glaze in a thin line across the slices for a visually appealing contrast.

The Science Behind the ‘Dump Cake’ Magic

Dump cakes, despite their casual name, rely on a clever bit of baking science. The high fat content from the butter and cream cheese, combined with the sugar, creates a tender crumb. The cake mix provides structure, while the minimal mixing prevents gluten development, ensuring a soft texture. The raspberry swirl adds moisture and a burst of flavor, complementing the tartness of the lemon. It’s a remarkably efficient method for a stunning dessert!

Raspberry & Lemon: A Flavor Harmony

The pairing of raspberry and lemon is a classic for a reason. The bright, zesty acidity of lemon cuts through the sweetness of the raspberries, creating a balanced and refreshing flavor profile. This combination isn’t just delicious; it’s also visually appealing, with the vibrant red of the raspberries contrasting beautifully with the pale yellow of the lemon cake. The addition of lemon juice to the raspberry swirl enhances this flavor harmony.

Tips for the Perfect Swirl

Achieving a beautiful raspberry swirl is easier than you think! The key is to not overmix. You want distinct ribbons of raspberry, not a homogenous pink batter. Use a thin knife or skewer and gently drag it through the batter in a swirling motion. Vary the direction of your swirls for a more organic and visually interesting pattern. Cooling the raspberry sauce slightly before swirling also helps prevent it from sinking completely to the bottom of the cake.

Storing Your Lemon Raspberry Dream

Leftover Lemon Cream Cheese Dump Cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerating, allow the cake to come to room temperature before serving for the best flavor and texture. The cake also freezes well; wrap tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can! If using frozen raspberries, there’s no need to thaw them first. Just add them directly to the saucepan with the sugar and lemon juice. You may need to cook them for a slightly longer time to break them down.

Can I substitute the lemon cake mix?

While lemon cake mix is ideal for this recipe, you could experiment with other flavors like vanilla or white cake mix. However, the lemon flavor is a key component of the overall taste, so keep that in mind.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan, but it will be more difficult to remove the cake without damaging it. Grease the pan very thoroughly and line the bottom with parchment paper to help with removal.

Enjoy this delightful Lemon Cream Cheese Dump Cake with Raspberry Swirl! It’s a simple yet impressive dessert that’s perfect for any occasion. Don’t forget to save this recipe to your Pinterest board for later!