Description
Perfectly portioned and bursting with fresh berries, these mini dump cakes are quick to assemble and bake. Soft, sweet, and slightly tart, they make a perfect dessert for parties, brunches, or anytime you crave a single-serve fruit treat.
Ingredients
🛒 Ingredients:
2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries; fresh or frozen)
1 box (15 oz) yellow or white cake mix
1 can (14 oz) sweetened condensed milk
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
24 mini muffin liners
Optional: 2 tbsp sugar for extra sweetness
Optional Topping:
Whipped cream
Powdered sugar
Extra berries
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Line a mini muffin tin with paper liners.
Prepare Base: Divide berries evenly among the muffin cups. Sprinkle lightly with sugar if desired.
Mix Cake Layer: In a medium bowl, combine sweetened condensed milk, melted butter, and vanilla. Sprinkle in cake mix and fold gently until just combined — the batter should remain a bit lumpy.
Fill Muffin Cups: Spoon batter over the berries in each muffin liner, covering the fruit almost entirely.
Bake: Bake for 12–15 minutes until the tops are golden and set.
Cool & Serve: Let cool slightly, then top with whipped cream, powdered sugar, or extra berries. Serve warm or at room temperature.
Notes
- Berry Variations: Use a single berry type, like all blueberries, for a simpler flavor profile.
- Vegan Option: Use plant-based butter and sweetened condensed coconut milk.
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American