Razzleberry Lemon Dump Cake

Razzleberry Lemon Dump Cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3-4

    Cups Fresh Raspberries

  • 1

    Can (12 oz.) Lemon Lime Soda

  • 1

    Pkg. (4-serving size) Raspberry Gelatin

  • 1

    Pkg. Lemon Cake Mix

  • ½

    Cup (1 stick) Butter, melted


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 fork. Do not mix. Drizzle butter over cake mix, covering as much as possible. Bake 45-60 minutes or until top is golden and cake is set. Cool 15-30 minutes. Serve warm.


Facebook Conversations