Description
Tart cranberries and sweet raspberries combine under a buttery cake topping to create a vibrant, flavorful dessert. The mix of tart and sweet makes this dump cake ideal for holidays, brunch, or a comforting weeknight dessert.
Ingredients
🛒 Ingredients:
2 cups fresh or frozen cranberries
2 cups fresh or frozen raspberries
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract (optional)
¼–½ cup sugar (optional, depending on tartness of berries)
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Fruit Layer: Spread cranberries and raspberries evenly in the dish. Sprinkle sugar and drizzle vanilla extract over the berries if desired.
Add Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 35–40 minutes until the topping is golden and the berries are bubbly.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or ice cream if desired.
Notes
- Frozen berries can be used without thawing; add 5 extra minutes to baking time.
- For extra flavor, sprinkle ½ teaspoon orange zest over the berries before adding the cake mix.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American