Enjoying a rich lemon raspberry ooey-gooey cake has never been easier or more delicious!
Preheat oven to 350°F.
Lightly grease (use the butter & flour method or GOOP or pan release) a 9x13 baking pan.
Press mixture into the bottom of the prepared pan. It will be very thick.
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.)