Razzleberry lemon cake (Dump Cake)

By á-50520

Ingredients

• 3 to 4 cups fresh raspberries or mixed berries
• 12 ounces diet lemon-lime soda
• 1 package raspberry gelatin
• 1 package lemon cake mix
• 1/2 cup butter, melted

Preparation

Step 1

Preheat oven to 350 degrees. Spray 13" x 9" baking pan with nonstick cooking spray. Spread raspberries in bottom of prepared pan.

Pour soda over raspberries. Sprinkle with dry gelatin. Top with dry cake mix, carefully spreading over fruit layer with for. Do not mix.

Drizzle butter over cake mix, covering as much as possible. Bake 45 to 60 minutes or until top is golden and cake is set. Cool 15 to 30 minutes. Serve warm.