If you’re looking for a Raspberry Dump Cake with Oat Topping that’s quick, easy, and family-friendly, you’ve come to the right place. This recipe is perfect for busy weeknights or special occasions, offering a comforting, customizable dessert that everyone will love. With a simple one-pan method, fresh or frozen berries, and a crunchy oat topping, it’s a balanced, effortless treat that brings warmth and sweetness to any table.
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Why You’ll Love This Recipe
The Raspberry Dump Cake with Oat Topping is a perfect blend of simplicity, flavor, and comfort, making it a must-have dessert in your recipe collection. First, it’s incredibly quick and easy—no complicated mixing or multiple bowls required. Just “dump” the ingredients into a pan, sprinkle the oat topping, and bake. Despite its simplicity, the results are impressively delicious, with juicy raspberries beneath a golden, buttery, and slightly crunchy oat layer.
This dessert is also family-friendly. Kids and adults alike love the sweet, fruity filling paired with a crisp topping. You can easily customize it by using fresh or frozen berries, adding a hint of cinnamon or nutmeg, or serving it with whipped cream or ice cream.
Additionally, it’s a versatile recipe suitable for busy weeknights, potlucks, or special occasions. The one-pan method minimizes cleanup while maximizing flavor, making it an effortless yet satisfying dessert. With this recipe, you get comfort, convenience, and a crowd-pleasing treat in one simple dish.
Ingredients for This Recipe
To make a delicious Raspberry Dump Cake with Oat Topping, you’ll need a few simple ingredients that combine for maximum flavor with minimal effort. Start with 4 cups of fresh or frozen raspberries (about 16 oz), which give the cake its bright, tangy sweetness. To balance the tartness of the berries, add ½ cup granulated sugar, adjusting to taste depending on how sweet your fruit is. 2 teaspoons of cornstarch help thicken the juicy berry layer, while 1 teaspoon of lemon juice enhances the natural berry flavor.
For the cake base, you’ll use 1 box of yellow or white cake mix (15 oz) paired with ½ cup melted unsalted butter, creating a soft, golden topping. The oat topping is made from ½ cup rolled oats, ½ cup brown sugar, and ½ teaspoon cinnamon for a sweet, slightly spiced crunch. Optional ¼ cup chopped almonds, pecans, or walnuts add extra texture and a nutty flavor.
With these simple ingredients, you can make a comforting, family-friendly dessert that’s perfect for any occasion.
How to Make This Recipe
Making a Raspberry Dump Cake with Oat Topping is delightfully simple. Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Next, layer the raspberries evenly in the prepared dish. Sprinkle ½ cup granulated sugar, 2 teaspoons cornstarch, and 1 teaspoon lemon juice over the berries to enhance sweetness and thicken the filling.
Then, evenly sprinkle the dry cake mix over the berry layer. Drizzle the ½ cup melted butter across the top to help create a golden, crisp topping as it bakes.
For the oat topping, combine ½ cup rolled oats, ½ cup brown sugar, ½ teaspoon cinnamon, and optional ¼ cup chopped nuts. Sprinkle this mixture evenly over the cake mix.
Bake for 35–40 minutes, or until the top is golden brown and the fruit is bubbly. Allow the cake to cool slightly before serving. For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream.
This easy, one-pan dessert is perfect for busy weeknights or special occasions, requiring minimal effort for maximum flavor.
Expert Cooking Tips
To make the best Raspberry Dump Cake with Oat Topping, follow these expert tips for perfect results every time. First, don’t thaw frozen berries before using—they release just the right amount of juice as they bake, keeping the cake moist without turning it soggy. For fresh berries, gently rinse and pat them dry to prevent excess moisture from affecting the cake texture.
When adding the oat topping, spread it evenly across the cake mix to ensure every bite has a balanced crunch. For extra flavor, consider toasting nuts before adding them to the topping, or mix in a pinch of cinnamon or nutmeg for warmth and depth.
If you prefer a sweeter dessert, drizzle a simple glaze over the baked cake or serve with vanilla ice cream or whipped cream.
Finally, this recipe is highly customizable. Swap raspberries for blueberries, blackberries, or a frozen mixed berry blend for variety. The one-pan method keeps cleanup easy, making this cake perfect for weeknight treats, potlucks, or special occasions.
FAQs
Can you add oatmeal to a dump cake?
Yes! Oatmeal makes a delicious, crunchy topping that complements the soft, juicy berries perfectly. It adds texture and a nutty flavor, making the dessert more satisfying.
Can you put frosting on a dump cake?
Absolutely. A light glaze, cream cheese frosting, or even a drizzle of chocolate enhances the sweetness and adds extra indulgence without overpowering the fruit.
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work beautifully in this recipe. No need to thaw—they’ll bake perfectly, creating a juicy, flavorful filling.
Why do they call it a dump cake?
The name comes from the simplicity of preparation. You literally “dump” the ingredients into a pan—no mixing bowls or complex steps are required.
Can I customize this recipe?
Definitely! Swap berries, add nuts, or sprinkle cinnamon for flavor variations. It’s perfect for busy weeknights or special occasions.
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The Raspberry Dump Cake with Oat Topping is a simple, delicious dessert that combines juicy berries, a soft cake layer, and a crunchy oat topping. Perfect for busy weeknights, family gatherings, or special occasions, this one-pan recipe requires minimal effort for maximum flavor. Whether using fresh or frozen raspberries, adding nuts, or serving with ice cream, it’s versatile, comforting, and crowd-pleasing. With this easy recipe, you can enjoy a homemade dessert that looks and tastes impressive without the fuss.
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Raspberry Dump Cake with Oat Topping
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This raspberry dump cake combines sweet-tart raspberries with a buttery cake mix base and a golden oat streusel topping. It’s an easy dessert that feels like a cross between cobbler and crisp—perfect for summer gatherings, Valentine’s Day, or whenever you’re craving a fruity treat.
Ingredients
🛒 Ingredients:
4 cups fresh or frozen raspberries (about 16 oz)
½ cup granulated sugar (adjust to berry sweetness)
2 teaspoons cornstarch (helps thicken berry juices)
1 teaspoon lemon juice
1 box yellow or white cake mix (about 15 oz)
½ cup (1 stick) unsalted butter, melted
½ cup rolled oats
½ cup brown sugar
½ teaspoon cinnamon
¼ cup chopped almonds, pecans, or walnuts (optional)
Instructions
📝 Instructions:
- Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Raspberry Layer: In a large bowl, toss raspberries with sugar, cornstarch, and lemon juice. Spread evenly in the prepared dish.
- Add Cake Mix: Sprinkle the dry cake mix evenly over the berries. Do not stir.
- Make Oat Topping: In a medium bowl, mix oats, brown sugar, cinnamon, and nuts (if using). Stir in melted butter until crumbly.
- Top and Bake: Sprinkle oat mixture evenly over the cake mix.
- Bake for 40–50 minutes, until topping is golden and berries are bubbly.
- Serve: Cool for at least 15 minutes before serving.
- Best served warm with vanilla ice cream or whipped cream.
Notes
📝 Notes & Tips:
- Berry Options: Mix raspberries with blackberries, blueberries, or strawberries for a “mixed berry” version.
- Extra Tang: Add a spoonful of raspberry jam to the berry base for stronger flavor.
- Make it Nut-Free: Skip the nuts and just use oats for the topping.
- Storage: Cover and refrigerate leftovers up to 4 days. Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American