Description
This bright and luscious raspberry dump cake combines sweet raspberries, vanilla cake mix, and butter for a golden, buttery cobbler-style dessert that’s ready in under 40 minutes.
Ingredients
13.25 oz vanilla cake mix (Betty Crocker or similar)
42 oz raspberry pie filling (two 21-oz cans or homemade)
½ cup melted butter (8 tbsp or 113g)
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with nonstick spray.
3. Pour raspberry pie filling into the dish and spread evenly.
4. In a bowl, mix dry cake mix and melted butter until crumbly.
5. Sprinkle the crumble mixture evenly over the fruit.
6. Bake for 30 minutes or until golden brown and bubbly.
7. Cool for 10 minutes before serving.
8. Serve warm with whipped cream or ice cream.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat before serving for best flavor. Try adding nuts or chocolate chips for variation.
- Prep Time: 5
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 37g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg