Lemon-Raspberry Cream Cheese Cobbler Dump Cake

Name: Lemon-Raspberry Cream Cheese Cobbler Dump Cake
Prep time: 10 min
Total time: 1 min
Ingredients: 6 cups frozen raspberries; 1/2 cup granulated sugar; 1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes; 1 box Betty Crocker™ Super Moist™ lemon cake mix; 3/4 cup butter, melted; 2 tablespoons powdered sugar

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Prep Time: 10 minutes

Total: 1 hours, 20 minutes

Servings: 12

Author : Tablespoon Kitchens

Lemon-Raspberry Cream Cheese Cobbler Dump Cake

Ingredients

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6 cups frozen raspberries1/2 cup granulated sugar1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes1 box Betty Crocker™ Super Moist™ lemon cake mix3/4 cup butter, melted2 tablespoons powdered sugar

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Instructions

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Step 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.

Step 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.