Lemon Raspberry Ooey Gooey Cake
Enjoying a rich lemon raspberry ooey-gooey cake has never been easier or more delicious!
Servings: 8
Calories: 668kcal
Ingredients
- 1 package (15.25 ounce) lemon cake mix
- 1/2 cup (113g) butter, melted
- 4 large eggs, divided
- 1 package (8-ounce) cream cheese, softened
- 2 cups confectioners' sugar
- 1 cup raspberries
- 1/4 cup lemon juice
- confectioners' sugar for dusting
Instructions
- Preheat oven to 350°F.
- Lightly grease (use the butter & flour method or GOOP or pan release) a 9x13 baking pan.
- In a large bowl, combine cake mix, butter, and 1 egg.
- Press mixture into the bottom of the prepared pan. It will be very thick.
- In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
- Gradually beat in confectioners' sugar until combined.
- Gently stir in the lemon juice and fold in the raspberries by hand.
- Pour mixture over cake mixture; bake for 35 to 40 minutes, or until center is just about set. (It should still be jiggly. An inserted toothpick should appear wet.)
- Cool before cutting.
- Garnish with a dusting of confectioners' sugar.
Nutrition
Calories: 668kcal