3-Ingredient Raspberry Dump Cake
This raspberry dump cake is one of the easiest desserts you can make. A buttery, golden topping melts into jammy raspberries, and all you need is a box of cake mix, some butter, and canned pie filling.
There is no mixing, no layering, and no fuss. Just dump everything into a pan and let the oven do the work.
Why This Dump Cake Works
The magic is in the contrast. You get a crisp, almost cookie-like top from the buttery cake mix, while underneath the raspberries bubble into a thick, tart sauce. Every bite has that interplay.
No mixer, zero bowls to wash, and barely any hands-on time. I keep this in my back pocket for nights when I want a warm dessert without any heavy lifting.
Ingredients
- 2 (21-ounce) cans raspberry pie filling: grab the regular kind, not extra-fruit. Or use 6 cups of fresh raspberries tossed with 1/4 cup sugar and 1 tablespoon cornstarch.
- 1 box (15.25 ounces) yellow cake mix: any brand works. White or lemon cake mix are good swaps.
- 3/4 cup (1 1/2 sticks) unsalted butter: cold, straight from the fridge. Salted butter is fine, just drop any added salt.
Variations / Substitutions
- Swap the fruit filling: cherry, blueberry, or peach are all excellent. A mix of raspberry and blueberry is especially nice.
- Add lemon zest: stir a teaspoon of finely grated lemon zest into the raspberries before baking.
- Go nutty: scatter 1/2 cup chopped pecans or sliced almonds over the dry cake mix before adding the butter.
- Dairy-free option: use a plant-based butter stick, not a spread. The texture holds up well.
If you want a different fruit, try a classic peach dump cake.
How To Make Raspberry Dump Cake
Step 1: Layer the Raspberries
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Pour the 2 cans of raspberry pie filling into the dish and spread it evenly with a spatula.
If you are using fresh raspberries, toss the 6 cups of fruit with the 1/4 cup sugar and 1 tablespoon cornstarch right in the dish, then spread them flat. The fruit layer should cover the bottom completely.
Step 2: Sprinkle the Cake Mix
Sprinkle the entire box of dry yellow cake mix over the raspberries. Use a fork to break up any large clumps, but do not stir or press the powder into the fruit.
The dry mix will look like a pale, dusty blanket sitting on top of the bright red filling. That separation is what gives the dessert its layers.
Step 3: Drizzle with Butter
Cut the cold 3/4 cup butter into thin pats or use a box grater to shred it directly over the cake mix. Spread the pieces as evenly as you can.
You do not have to cover every square inch; small gaps are fine. As the butter melts in the oven, it will pool and spread, cooking the cake mix into a golden crust.
Step 4: Bake Until Golden and Bubbly
Slide the dish into the oven and bake for 45 to 50 minutes. You are looking for a deep golden brown top and raspberry juices that are bubbling vigorously around the edges.
Let the dump cake cool for 10 minutes on a wire rack so the juices settle. Spoon it into bowls while it is still warm, and add a scoop of vanilla ice cream if you like.
Tips for the Best Dump Cake
- Cold butter is key. Room-temperature butter melts too fast and can leave the topping greasy instead of crisp.
- Grate it for even coverage. A box grater over the dry mix gives you thin shreds that melt uniformly and reduce powdery spots.
- Tent with foil if needed. If the top is browning too quickly before the center bubbles, lay a sheet of foil loosely over the dish for the last 15 minutes.
- Stick to light-colored pans. Dark metal or glass can over-brown the bottom. A light metal or ceramic dish gives you an even bake.
- Do not stir once the butter is on. Letting the layers sit undisturbed is what creates the magic contrast.
You can scale the recipe for smaller pans. Here is a quick guide:
| Pan size | Cake mix | Butter | Cook time |
|---|---|---|---|
| 9 x 13 inches | 1 box (15.25 oz) | 3/4 cup (1.5 sticks) | 45 – 50 mins |
| 8 x 8 inches | 1 cup (half a box) | 6 tbsp | 35 – 40 mins |
Storing Leftovers
- Refrigerate: Cover the cooled dump cake tightly and store in the fridge for up to 4 days.
- Reheating: Warm individual portions in a 300°F oven for 15 minutes to re-crisp the top. Skip the microwave, which makes the topping soft and chewy.
What To Serve With Raspberry Dump Cake
A scoop of vanilla ice cream is the classic partner. The cold creaminess softens the tart raspberries and buttery crust in just the right way. For a lighter finish, a dollop of lightly sweetened whipped cream works beautifully. Heavy cream poured straight over the warm cake is another simple, satisfying option.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a high-quality gluten-free cake mix blend, like King Arthur or Pillsbury. The topping will be a bit crumblier, but the dessert still holds together well.
Why is my dump cake dry and powdery in spots?
This happens when the butter does not cover the cake mix evenly. Grating the butter helps a lot. If you still see dry flour after baking, spoon some of the warm fruit sauce from the bottom over those patches before serving.
Can I use less butter?
You can cut back to 1/2 cup (1 stick), but the crust will be less crisp and you may see dry spots. The 3/4 cup amount hits the sweet spot for even browning and texture.
Do I really not need to mix anything?
No mixing. The dry cake mix stays on top, and the melting butter cooks it into a crust. Stirring would turn the whole thing into a wet batter and you would lose the layered effect entirely.
Raspberry Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread raspberry pie filling evenly in the dish.
- Sprinkle the dry cake mix over the raspberries, breaking up any large clumps with a fork. Do not stir.
- Cut the cold butter into thin slices or grate it over the cake mix, distributing it as evenly as possible.
- Bake for 45 to 50 minutes until the top is deep golden and the fruit is bubbling. Cool 10 minutes, then serve warm.
