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
Scale
🛒 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