Raspberry Dump Cake
This bright and luscious Raspberry Dump Cake Recipe is what sun-kissed Summer dreams are made of! With sweet raspberries, and a buttery crumble cobbler topping, it will be love at first bite!
Servings: 8
Ingredients
- 13.25 oz. Betty Crocker Vanilla Cake Mix box
- 42 oz. Raspberry Pie Filling (use 2 cans, 21 oz. each, OR use homemade Raspberry Pie filling)
- 1/2 cup melted Butter (8 Tbsp or 113 grams)
Instructions
- 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 or Vanilla Ice cream, and ENJOY!!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
