Q: Can I use frozen berries instead of fresh fruit?

A: Yes! Using frozen berries with sugar cookie mix works perfectly and helps prevent excess moisture, keeping your mini sugar cookie dump cake bites recipe from becoming soggy.

Q: What type of sugar cookie mix should I use?

A: Any standard mix works, but dessert recipes using Betty Crocker sugar cookie mix are especially reliable. For fruity variations, try sugar cookie mix and blueberries or a peach cobbler using sugar cookie mix and canned peaches.

Q: Can I make different fruit versions?

A: Absolutely. You can make a sugar cookie apple cobbler, a blackberry dump cake, or even drizzle blueberry cake with cream cheese icing. Add a cookie topping for cobbler for extra texture and flavor.

Q: How should I store these dessert bites?

A: Store mini sugar cookie dump cake bites recipe in an airtight container at room temperature for up to three days, or refrigerate for up to a week. They can also be frozen for longer storage.

Mini Sugar Cookie Dump Cake Bites Recipe

Description

These adorable mini desserts combine the buttery sweetness of sugar cookies with the ease of a dump cake — all baked into perfectly portioned bites! Soft in the center with a golden top and a touch of frosting or sprinkles, they’re ideal for parties, cookie trays, or edible gifts.

Ingredients

Scale

🛒 Ingredients:

Cake Base:

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
¼ cup rainbow or holiday sprinkles

Optional Topping:

Vanilla frosting (store-bought or homemade)
Extra sprinkles for garnish

Instructions

📝 Instructions:

Preheat Oven: Preheat to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
Mix Layers: In a large bowl, combine sweetened condensed milk, melted butter, and vanilla. Stir in dry cake mix until partially combined (a few streaks are fine). Fold in sprinkles.
Fill Muffin Tins: Scoop about 1 ½ tablespoons of batter into each mini muffin cup — fill about ¾ full.
Bake: Bake for 12–15 minutes, until tops are golden and edges are slightly crisp.
Cool & Decorate: Let cool completely. Top each bite with a small swirl of frosting and a few sprinkles.
Serve: Serve at room temperature for soft, cookie-like bites.

Notes

Make It Vegan: Use plant-based butter and vegan condensed milk (like coconut-based).
Add Texture: Mix in ¼ cup mini white chocolate chips for a bakery-style twist.
Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: American