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Raspberry Lemon Cake

By

Dump Cake -- Black Raspberries would be good in this.

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Ingredients

  • 2 Pkg. (12 oz. each) Frozen Raspberries, thawed and drained
  • 2/3 Cup Sugar
  • 1 Lemon, grated peel
  • 1 Lemon Cake Mix
  • 3/4 Cup (1 1/2 sticks) Butter, cut into thin slices

Details

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 13" x 9" baking pan with nonstick cooking spray. Spread raspberries in prepared pan. Sprinkle with sugar; toss to coat. Sprinkle with lemon peel. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Bake 50-55 minutes or until toothpick inserted near the center comes out clean. Cool at least 15 minutes before serving.

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