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Mulberry Dump Cake

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This mulberry dump cake is an easy, comforting dessert with a rich jammy berry filling and a buttery golden cake topping. Perfect served warm with vanilla ice cream or whipped cream for family dinners, potlucks, or summer gatherings.

Ingredients

4 cups mulberries, fresh or frozen

3/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 box (15.25 oz) yellow cake mix

1/2 cup unsalted butter, melted

1/2 cup milk

1/2 teaspoon cinnamon (optional)

Pinch of salt

1/2 cup chopped pecans or walnuts (optional)

1/2 teaspoon almond extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, gently combine the mulberries, sugar, lemon juice, and vanilla extract until evenly coated.
  3. Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
  4. Sprinkle the dry yellow cake mix evenly over the mulberries without stirring.
  5. Drizzle the melted butter evenly over the cake mix, then slowly pour the milk across the surface to moisten it.
  6. If desired, sprinkle cinnamon, chopped nuts, or almond extract over the top for extra flavor.
  7. Bake for 45 to 55 minutes until the topping is golden brown and the berry filling is bubbling around the edges.
  8. Let the dump cake cool for 10 to 15 minutes before serving warm.

Notes

Fresh or frozen mulberries both work well in this recipe.

If using frozen berries, there is no need to thaw them first.

Add lemon zest for a brighter berry flavor.

White cake mix or butter pecan cake mix can be substituted for yellow cake mix.

Rolled oats or shredded coconut can be added for extra texture.

Store leftovers covered in the refrigerator for up to 3 days.

Freeze portions in airtight containers for up to 2 months.

Serve warm with vanilla ice cream, whipped cream, or yogurt.

Nutrition

Find it online: https://chocolatecoveredamy.com/mulberry-dump-cake/