Lemon Raspberry Ooey Gooey Cake
Enjoying a rich lemon raspberry ooey-gooey cake has never been easier or more delicious!
Prep Time10 minutes mins
Cook Time48 minutes mins
Resting Time15 minutes mins
Total Time58 minutes mins
Course: Dessert
Cuisine: American
Keyword: lemon raspberry ooey gooey cake, ooey gooey cake
Servings: 8
Calories: 668kcal
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
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.
Calories: 668kcal