3 cups fresh raspberries
1/2 cup sugar
1/2 teaspoon ground ginger
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup butter, melted
Vanilla ice cream, if desired
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.