Dump cakes have been around for decades. I first made a dump cake in the 70’s called Judy’s Dump Cake, and although I never figured out who Judy was, we enjoyed it. Since then, hundreds of versions have emerged. Basically a dump cake consists of premade filling with or without additional toppings, covered by a dry cake mix and drizzled with butter. Those who have extra time cut the butter into thin slices and arrange them on top of the cake mix. The cake is then baked and served warm or cold, with or without whipped cream or ice cream. Easy concept. The following Lemon Raspberry Dump Cake has a few extra ingredients and is good enough for company. I like to make it when there are fresh raspberries, but you can use frozen if you like. You can also vary the berries, i.e., blackberries, blueberries, strawberries (although they aren’t as good baked), boysenberries, etc. The white chocolate and cream cheese elevate this dessert to a higher level.

This dessert can be served warm or at room temperature. Refrigerate leftovers.

16 Servings

1 15 oz. can lemon pie filling, or larger if you have it
2 pints fresh raspberries
1 cup white chocolate chips
1 8 oz. package cream cheese
1 15.25 ounce lemon cake mix
1/2 cup melted butter

1. Preheat oven to 350°.
2. Spread the pie filling over the bottom of a 9" x 13" shallow glass baking dish.
3. Sprinkle with the raspberries, then the white chocolate chips.
4. Cut the cream cheese into chunks and scatter over the chips.
5. Sprinkle the cake mix evenly over all.
6. Drizzle the butter evenly over the cake mix.
7. Bake 50-60 minutes or until the top is golden. Remove from the oven, let sit 15 minutes, then serve.

Amount Per Serving
Calories 324 Calories from Fat 159
Percent Total Calories From:
Fat 49% Protein 2% Carb. 49%

Nutrient Amount per % Daily
Serving Value
Total Fat 18 g 27%
Saturated Fat 10 g 48%
Cholesterol 34 mg 11%
Sodium 310 mg 13%
Total Carbohydrate 40 g 13%
Dietary Fiber 1 g 4%
Sugars 18 g
Protein 2 g

Vitamin A 9% Vitamin C 13% Calcium 0% Iron 4%