This vegan Raspberry Almond Dump Cake is the perfect blend of simplicity and comfort. Inspired by the cozy, family-friendly style of Eminent Recipes, this dessert delivers a burst of raspberry sweetness with a nutty almond crunch—all in one easy, one-pot bake. It’s quick to prepare, fully customizable, and ideal for busy weeknights or special occasions. Whether you’re craving a warm vegan treat or a crowd-pleasing dessert, this Raspberry Almond Dump Cake always delights.
Why You’ll Love This Recipe
You’ll adore this Raspberry Almond Dump Cake for its simple preparation and incredible flavor. Bursting with juicy raspberries and a delicate almond crunch, this dessert delivers that perfect homemade comfort everyone craves. The best part? This Raspberry Almond Dump Cake takes just minutes to assemble—no mixing bowls or complicated steps required. Simply layer the ingredients, bake until golden, and enjoy a warm, gooey, fruit-filled treat that’s as beautiful as it is delicious.
This easy Raspberry Almond Dump Cake is ideal for busy weeknights, holidays, or whenever you need a quick, crowd-pleasing dessert. The combination of tangy raspberries and nutty almonds creates an irresistible balance of flavors, while the buttery cake topping adds the perfect touch of sweetness. Whether you’re making it with a cake mix or from scratch, this Raspberry Almond Dump Cake always comes out soft, flavorful, and satisfying. Serve it warm with dairy-free whipped cream or a scoop of vanilla ice cream for a truly unforgettable dessert experience.
Ingredients for This Recipe
The secret to a perfect Raspberry Almond Dump Cake lies in the balance of sweet, tart, and nutty flavors. Fresh or frozen raspberries provide the bright fruitiness at the heart of this dessert, while a hint of almond extract deepens the aroma and enhances the natural berry sweetness. The cake mix forms a soft, golden crust that perfectly complements the juicy filling underneath. Melted butter binds everything together, creating that irresistible gooey texture that makes this Raspberry Almond Dump Cake so comforting. Finally, sliced almonds add a lovely crunch and a toasty finish that elevates the flavor and presentation.
Each ingredient works harmoniously to deliver a rich, home-baked taste with minimal effort. Whether you’re preparing it for a cozy evening or a family gathering, this Raspberry Almond Dump Cake ensures a bakery-quality dessert in under an hour.
🛒 Ingredients:
— 4 cups raspberries (fresh or frozen)
— ½ cup sugar (optional, adjust to sweetness of berries)
— 1 teaspoon almond extract
— 1 box yellow or white cake mix (15 oz)
— ½ cup (1 stick) unsalted butter, melted
— ¼ cup sliced almonds (plus extra for garnish)
How to Make This Recipe
Making this Raspberry Almond Dump Cake couldn’t be easier—it’s all about layering simple ingredients for maximum flavor. The juicy raspberries create a naturally sweet and tart base, while the almond extract enhances the fruit’s brightness and adds a warm, nutty aroma. The cake mix acts as the magic topping, turning golden and slightly crisp as it bakes, sealing in all the raspberry goodness below. Melted butter seeps through the layers, blending with the cake mix to form a soft, rich crumble topping. Finally, the sliced almonds add a light crunch and a beautiful finish that makes this Raspberry Almond Dump Cake both delicious and elegant.
This recipe is ideal for beginners or anyone craving a quick dessert without sacrificing flavor. Whether you’re using fresh or frozen raspberries, the result is always a perfectly gooey, buttery, and fruity treat that highlights the best of this classic Raspberry Almond Dump Cake.
🛒 Step-by-Step Instructions:
— Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
— Spread raspberries evenly across the bottom of the dish.
— Sprinkle sugar over the berries, then drizzle almond extract for flavor.
— Evenly sprinkle the dry cake mix on top of the berries—do not stir.
— Pour melted butter over the cake mix, covering as much surface as possible.
— Top with sliced almonds for added crunch.
— Bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
— Let cool slightly before serving warm with whipped cream or ice cream.
Expert Cooking Tips
Perfecting your Raspberry Almond Dump Cake is all about paying attention to the little details that make a big difference. The raspberries are the heart of this dessert—choose ripe, juicy berries for the best natural sweetness and flavor. If using frozen raspberries, don’t thaw them before baking; this helps preserve their texture and prevents the Raspberry Almond Dump Cake from becoming soggy. Almond extract is essential for that signature nutty aroma, so measure carefully to balance flavor without overpowering the fruit. The cake mix provides structure and sweetness, while melted butter gives the topping its irresistible golden crunch. Sliced almonds finish the dessert beautifully, offering texture and visual appeal that make this Raspberry Almond Dump Cake bakery-worthy.
For an extra layer of indulgence, try adding a sprinkle of lemon zest to the raspberry base or drizzle a light almond glaze once baked. These small touches enhance both taste and presentation while keeping the recipe effortlessly simple.
💡 Expert Tips:
— Use cold butter for extra crunch if you prefer a crumbly topping.
— Always bake until the edges bubble—this ensures the raspberries are fully cooked.
— Add a pinch of salt to the cake mix to enhance flavor balance.
— For a vegan Raspberry Almond Dump Cake, substitute plant-based butter.
— Serve warm with a scoop of vanilla or almond ice cream for a perfect finish.
FAQs
What is the biggest mistake to avoid when making a Raspberry Almond Dump Cake?
The most common mistake is not distributing the melted butter evenly over the cake mix. Uneven butter can lead to dry spots in your Raspberry Almond Dump Cake, so pour slowly and cover as much surface as possible.
Why do they call it dump cake?
It’s called a dump cake because you literally “dump” the ingredients—fruit, cake mix, and butter—into a pan and bake. This makes the Raspberry Almond Dump Cake incredibly quick and easy.
What is a Raspberry Almond Dump Cake made of?
This dessert is made of juicy raspberries, almond extract, a simple cake mix, melted butter, and sliced almonds. The combination creates a soft, gooey center with a crisp, golden topping.
Can you use fresh fruit in a dump cake?
Yes! Fresh raspberries are perfect, but frozen berries work just as well. Using fresh fruit keeps your Raspberry Almond Dump Cake vibrant and flavorful, and it’s especially great during berry season.
Are there variations for a vegan Raspberry Almond Dump Cake?
Absolutely. Use plant-based butter and ensure your cake mix doesn’t contain eggs or dairy. You’ll still get the same delicious flavor and gooey texture.
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This Raspberry Almond Dump Cake is the ultimate easy dessert for any occasion. With juicy raspberries, nutty almond flavor, and a golden, buttery cake topping, it’s a crowd-pleasing treat that’s quick to assemble and bake. Whether you’re making a weeknight dessert, a holiday centerpiece, or a vegan-friendly version, this Raspberry Almond Dump Cake delivers irresistible flavor with minimal effort. Serve it warm with a scoop of ice cream or a dollop of whipped cream and enjoy a simple, comforting, and unforgettable dessert.
Print
Raspberry Almond Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This delicious dessert blends tart raspberries with buttery cake and a hint of almond flavor. The result? A warm, golden dessert with a crisp topping and juicy berry center — perfect for pairing with vanilla ice cream or whipped cream.
Ingredients
🛒 Ingredients:
4 cups raspberries (fresh or frozen)
½ cup sugar (optional, adjust to sweetness of berries)
1 teaspoon almond extract
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
¼ cup sliced almonds (plus extra for garnish)
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Fruit Layer: Spread raspberries evenly in the dish. Sprinkle with sugar (if desired) and drizzle almond extract over the berries.
Add Cake Mix: Evenly sprinkle dry cake mix over the raspberries. Do not stir.
Add Butter & Almonds: Drizzle melted butter evenly over the cake mix. Sprinkle sliced almonds on top.
Bake: Bake uncovered for 35–40 minutes, until the topping is golden and the berries are bubbling.
Cool & Serve: Cool slightly before serving. Top with whipped cream, ice cream, or a drizzle of almond glaze if desired.
Notes
- Frozen raspberries can be used directly — just add 5 extra minutes to bake time.
- For extra richness, sprinkle a handful of white chocolate chips before baking.
- Lightly toast almonds before adding for a deeper nutty flavor.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American