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Berry Dump Cake

A delightful dessert with a medley of fresh berries topped with a buttery cake crust, easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Berry Layer
  • 2 cups blueberries Use fresh or thawed frozen
  • 1 cup strawberries, chopped Fresh strawberries are preferred
  • 1 cup raspberries Use fresh or thawed frozen
  • 1/2 cup cherries, pitted and halved Fresh or thawed frozen
For the Cake Topping
  • 1 box yellow cake mix (15.25 ounces) Use any brand of yellow cake mix
  • 3/4 cup unsalted butter, cold and diced Chill in the refrigerator before dicing
  • to taste whipped cream, for topping Optional for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9x13-inch baking dish with non-stick spray.
  3. Spread the blueberries, strawberries, raspberries, and cherries evenly across the bottom of the baking dish.
  4. Evenly sprinkle the dry cake mix over the fruit.
  5. Distribute the cold, diced butter evenly over the cake mix.
Baking
  1. Bake in the preheated oven for 50-60 minutes, until the top is golden brown and the edges are bubbling.
  2. Let cool for a few moments before serving.
Serving
  1. Serve warm topped with whipped cream if desired.

Notes

Keep an eye on the cake during the last 10 minutes of baking to achieve a perfect golden top. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for a week.