2 bags (12oz each) frozen raspberries, thawed and drained
1/3 cup sugar
zest of 1 lemon
1 box lemon cake mix
3/4 cup (1 1/2 sticks) butter, cut into thin slices
Spray a 13x9 baking dish with cooking spray.
Toss raspberries with sugar until coated/absorbed. Spread into the baking dish.
Sprinkle with lemon zest.
Add dry cake mix and spread evenly over the berries.
Top with the butter slices, covering as much cake mix as possible.
Bake at 350 for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Comments
Post a Comment