Mixed Berry Dump Cake “Jersey Girl Knows Best”

8 Servings
1 hr 5 min

Get your berry fix with this easy and simple dump cake recipe! Have you ever made a dump cake before?! Me either! Ha! It sounds interesting doesn’t it?! Well get your boxed cake mix ready and your sweet tooth! Are you ready?! Let’s do this!

I sprayed the pan, added the sugar and corn starch. Toss to coat!

I actually had a fresh lemon on hand, but the store lemon juice it good too!

Now the strangest part. “ Dump” in dry cake mix! I know, it’s weird and not mixed, but the butter will melt down and moisten the dry cake mix.

I used softened cubed unsalted butter, but I’ve seen recipes where they add melted butter on top. I may try that the next time I make a dump cake to see the difference while it is baking.

It is most definitely sweet, there is no way to get around the sugar content in the cake mix unless you made your own. My picky eater loved it though..so… I yours did too!

You can watch the full video tutorial on my YouTube Channel! I have so many more recipes to share with you! Don’t forget to Like, Subscribe & Turn On Your Notifications! 👩🏻‍🍳

Mixed Berry Dump Cake “Jersey Girl Knows Best”

Recipe details

  • 8  Servings
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients


  • Nonstick cooking spray, for the baking dish
  • 4 cups frozen mixed berries (See Note)
  • 2 Tbsp. sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • One 15.25-ounce box white or yellow cake mix
  • 8 tablespoons unsalted butter, cut into cubes
  • Vanilla Bean ice cream, for serving

Instructions


Nonstick cooking spray, for the baking dish
4 cups frozen mixed berries
2 Tbsp. sugar
2 tablespoons cornstarch or clear jel
1 tablespoon fresh lemon juice
One 15.25-ounce box white cake mix
8 tablespoons unsalted butter, cut into cubes
Vanilla ice cream, for serving

Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
Combine the mixed berries, sugar, cornstarch, lemon juice in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer, gently pushing down to get the mix into each nook and cranny. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and place into the oven. Check the top in about 40 minutes to see if all the dry cake mix was moistened by the butter. If not, spread the melted butter over those areas. Check the cake in another 5 minutes to see if the berries are bubbling. It may take a total of 1 hour. Remove the foil and continue baking for 5 minutes more and the cake should be golden brown.
Let the cake cool slightly before scooping and serving with vanilla ice cream.

Combine the berries, sugar, cornstarch, lemon juice in a medium bowl. Toss to coat the berries. Pour the mixture into the greased baking dish, then spread the cake mix over the top in an even layer. Scatter the butter cubes over the top. Cover the baking dish with aluminum foil and bake until the top is puffed and golden and the fruit is bubbling, about 40 minutes. Remove the foil and continue baking for 5 minutes more.
Let the cake cool slightly before serving with a scoop of vanilla bean ice cream.

Tips

  • I cut the frozen strawberries in half.

Jersey Girl Knows Best
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