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Raspberry Dump Cake

Raspberry Dump Cake Recipe

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 351
Ingredients Method Notes

Ingredients
  

  • 2 (21 oz) cans raspberry pie filling
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Spread raspberry pie filling evenly in the dish.
  2. Sprinkle the dry cake mix over the raspberries, breaking up any large clumps with a fork. Do not stir.
  3. Cut the cold butter into thin slices or grate it over the cake mix, distributing it as evenly as possible.
  4. Bake for 45 to 50 minutes until the top is deep golden and the fruit is bubbling. Cool 10 minutes, then serve warm.

Notes

The dump cake is best the day it is baked, while the top is still crisp. If you want to make it ahead, assemble the dish and refrigerate it unbaked for up to 8 hours, then bake as directed straight from the fridge (add 5 minutes to the oven time).