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Lemon Raspberry Ooey Gooey Cake

Enjoying a rich lemon raspberry ooey-gooey cake has never been easier or more delicious!

Course Dessert
Cuisine American
Keyword lemon raspberry ooey gooey cake, ooey gooey cake
Prep Time 10 minutes
Cook Time 48 minutes
Resting Time 15 minutes
Total Time 58 minutes
Servings 8
Calories 668 kcal
Author Amanda Rettke-iambaker.net


  • 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


  1. Preheat oven to 350°F.

  2. Lightly grease (use the butter & flour method or GOOP or pan release) a 9x13 baking pan.

  3. In a large bowl, combine cake mix, butter, and 1 egg.
  4. Press mixture into the bottom of the prepared pan. It will be very thick.

  5. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
  6. Gradually beat in confectioners' sugar until combined.
  7. Gently stir in the lemon juice and fold in the raspberries by hand.

  8. 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.)

  9. Cool before cutting.
  10. Garnish with a dusting of confectioners' sugar.