Mixed Berry Dump Cake
Our Mixed Berry Dump Cake is delicious and perfect for summer. The streamlined prep means you can get back outside and soak up the summer sun sooner. Flavor-wise, it reminds us of a seasonal pie, with sweet-tart berries, a touch of lemon and a cakey, crumbly layer on top. But what really makes it summer-worthy is how well it pairs with ice cream.
Recipe adapted from: Food Network
Recipe adapted from: Food Network
Recipe - PLYMOUTH (+Wines & Spirits)
Mixed Berry Dump Cake
Prep Time10 Minutes
Servings6
Cook Time45 Minutes
Ingredients
Cooking spray
1 ½ cups hulled and quartered strawberries
1 ½ cups blueberries
¾ cup blackberries
¾ cup raspberries
¼ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 box vanilla cake mix
½ cup unsalted butter, diced
1 pint vanilla ice cream, for serving
Directions
- Heat the oven to 350 F. Spray a 2-quart baking dish with cooking spray.
- In a medium bowl, combine the berries, sugar, cornstarch, lemon juice and vanilla. Toss to coat the berries.
- Pour the berries and their juices into the prepared baking dish, evenly spread the dry cake mix over the fruit and scatter the diced butter on top. Cover the baking dish with aluminum foil.
- Bake until the top is puffed and golden and the fruit is bubbling, 40 to 45 minutes. Remove the foil and bake for 5 minutes more.
- Let the cake cool for 5 minutes, scoop the cake into bowls and serve with vanilla ice cream. The cake can be covered with plastic wrap and stored in a dry, cool place for up to 3 days.
10 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Pam with Flour Baking Cooking Spray, 5 Ounce
$4.99$1.00/oz
Driscoll's Strawberries, 16 Ounce
2/$7 Huge Deal
$3.50 was $5.99$0.22/oz
Driscoll's Blueberries, 1 Pint
$5.99$5.99/pt
Driscoll's Blackberries, 6 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.58/oz
Driscoll's Raspberries, 6 Ounce
$4.99$0.83/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Duncan Hines Classic White Cake Mix, 15.25 Ounce
$2.99$0.20/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
L&B Tahitian Vanilla Ice Cream, 16 Ounce
Deal
$6.99 was $7.99$0.44/oz
Directions
- Heat the oven to 350 F. Spray a 2-quart baking dish with cooking spray.
- In a medium bowl, combine the berries, sugar, cornstarch, lemon juice and vanilla. Toss to coat the berries.
- Pour the berries and their juices into the prepared baking dish, evenly spread the dry cake mix over the fruit and scatter the diced butter on top. Cover the baking dish with aluminum foil.
- Bake until the top is puffed and golden and the fruit is bubbling, 40 to 45 minutes. Remove the foil and bake for 5 minutes more.
- Let the cake cool for 5 minutes, scoop the cake into bowls and serve with vanilla ice cream. The cake can be covered with plastic wrap and stored in a dry, cool place for up to 3 days.