Name: Lemon-Raspberry Dump Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups fresh raspberries (about 18 ounces); 3 tablespoons seedless raspberry jam; 1 (15.87-ounce) box organic vanilla cake mix; 0.5 cup reduced-fat milk; 0.25 cup canola oil; 0.25 cup unsalted butter, melted; 1 tablespoon grated lemon zest; 0.25 cup lemon juice; 2 large eggs; Unsweetened whipped cream or confectioners' sugar (optional)

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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