Raspberry Dump Cake
When your raspberry plants are pumping out berries or you find fresh berries at a great price, I have an easy dessert for you: Raspberry Dump Cake. This dessert is a delicious way to use up those berries. Everyone loves it, especially on potluck tables.
Dump cakes are some of the easiest desserts to make. There’s no mixing!
You basically dump and bake. Well there is a little more to it than that, you’re actually layering the ingredients. Essentially the layers are fruit of your choice, jello of your choice, cake mix, water, and butter.
The butter layer can be melted and poured on. Or you can slice a stick of butter and layer it over the top of everything. I melt the butter. Other recipes I’ve seen have sliced butter. Either way works, do it however you please.
One more note: the fruit in most dump cakes can be fresh or frozen. This is my favorite way to enjoy summer fruit, which I put away in the summer all winter long, especially rhubarb for a rhubarb dump cake. I don’t often like to use canned fruit or pie filling but I do make an exception for caramel apple dump cake.
What you need to make this Raspberry Dump Cake
I love recipes where I don’t need anything special. While this recipe does call for a couple key ingredients these are things you can just keep right in the pantry. Yes, even the berries can be kept in the freezer, which in our house is considered a pantry.
- raspberries, fresh or frozen
- raspberry jello, or try lemon for a fresh and zesty flavor combo
- lemon cake mix
- water
- butter
Simple right? And so easy to be prepared for a party or potluck.
How To Store A Dump Cake
Dump cakes don’t last too long once you’ve served them up. But if you do have leftovers, they can be stored covered at room temperature. Just be aware that once it’s baked, the topping will start to get softer. There’s nothing wrong with it once it gets soft.
After a day at room temperature, this dessert should be covered and refrigerated. But I don’t see it lasting much longer than a day.
Raspberry Recipes We Love
I think raspberries are my favorite summer berry. We make this raspberry pretzel salad and this raspberry buckle when the berries are in season. This raspberry iced tea is beautiful to look at and delicious to sip in the summertime when berries are abundant.
If you like this, will you share it? If you made this, will you rate it?
Raspberry Dump Cake
Equipment
- 9×13 inch baking pan
Ingredients
- 6 cups raspberries fresh or frozen
- 3 ounce box of jello raspberry or lemon, can also use sugar free1
- 13.25 ounce lemon cake mix 1 box
- 1 cup water
- 1/2 cup melted butter
Instructions
- preheat the oven to 350°
- lay the raspberries in the bottom of the pan
- sprinkle with dry jello mix
- sprinkle with dry cake mix
- drizzle the water over the top of the dry cake mix, do not stir it
- pour the butter over the top of everything
- bake in the preheated oven for 55-60 minutes or until the fruit is bubbly
- serve warm or cool, with whipped cream if desired
