Print Recipe

Easy Raspberry Dump Cake

This Easy Raspberry Dump Cake will remind you of summer raspberry dreams!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: The Frugal Girls


  • 15.25 oz. Betty Crocker Vanilla Cake Mix {11 box}
  • 42 oz. Raspberry Pie Filling {2 cans 21 oz. each}
  • 1/2 cup Butter melted {8 Tbsp or 113 grams}


  • Preheat oven to 350 degrees.
  • Spray inside of glass or ceramic 9×13 Casserole Dish with non-stick cooking spray
  • Empty cans of Raspberry Pie Filling into bottom of baking dish, and spread out evenly.
  • In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
  • Pour cake/butter crumble mixture over raspberries in baking dish, and spread out evenly.
  • Bake for 30 minutes, or until sides are hot and bubbly.
  • Serve topped with Whip Cream and fresh raspberries if available. ENJOY!!