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