Description
This Raspberry Dump Cake combines tart raspberries and a buttery cake topping for a simple, yet irresistible dessert perfect for any occasion.
Ingredients
Scale
- 2 cups fresh or frozen raspberries
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup water
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Raspberries: If using fresh raspberries, rinse gently under cold water and pat dry. For frozen raspberries, add them straight from the freezer into the baking dish.
- Layer It Up: Spread the raspberries evenly across the bottom of the prepared baking dish. Sprinkle half of the granulated sugar over the raspberries for added sweetness.
- Add Cake Mix: Evenly pour the dry yellow cake mix over the raspberry layer without mixing it in.
- Drizzle Butter: Pour melted unsalted butter evenly over the cake mix layer to create a golden crust while baking.
- Bake and Serve: Bake for about 45-50 minutes until golden brown and bubbly around the edges. Allow to cool slightly before serving warm, optionally topped with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Substitute raspberries with blueberries, peaches, or cherries for a twist on flavor. Add a sprinkle of cinnamon or nutmeg for an extra touch of warmth.