Description
Enjoy the simplicity of this delightful Raspberry Dump Cake, featuring tart raspberries and a crumbly cake topping—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
- 1/4 cup water
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease an average-sized baking dish.
- Prepare Your Raspberries: If using fresh raspberries, rinse them gently under cold water and pat dry. If using frozen raspberries, allow them to thaw slightly.
- Layer Your Ingredients: Spread the raspberries evenly across the bottom of the prepared baking dish. Sprinkle the granulated sugar over them.
- Mix the Cake Batter: In a large bowl, combine the cake mix and melted butter. Stir until crumbly; no need for a smooth batter.
- Combine and Bake: Spoon the crumbled cake mix over the layer of raspberries, leaving some gaps for crispy edges. Drizzle water over the top, then bake for 45-50 minutes until golden brown and bubbly.
- Cool and Serve: Remove from the oven and let it cool slightly before serving warm or at room temperature.
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 305
- Sugar: 17g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For variations, consider using blueberries or peaches instead of raspberries. Add a splash of vanilla extract to enhance flavor. Serve with whipped cream or vanilla ice cream for extra indulgence.