The Best Raspberry Dump Cake is a sweet, buttery, and fruity dessert that’s as easy to make as it is delicious. With just three ingredients—raspberry pie filling, cake mix, and butter—you can create a dessert that tastes like it came straight from a bakery. Each bite combines a warm, jammy raspberry filling with a golden, crumbly topping that melts in your mouth. Perfect for any occasion, this simple dump cake recipe will become a fast favorite for its flavor, texture, and no-fuss method.
Why This Dump Cake Is So Popular
Simple Ingredients, Big Payoff
What makes this recipe truly irresistible is its simplicity. You only need a box of vanilla cake mix, raspberry pie filling, and melted butter. No mixers, no eggs, and no complicated steps—just layer, bake, and enjoy. The butter creates a crisp, golden crust while the raspberries bubble beneath, creating the perfect balance of sweet and tart.
Perfect for Any Occasion
This cake fits every event, from casual family dinners to summer barbecues. It’s elegant enough to serve at a party yet easy enough to throw together at the last minute. For another quick and creamy dessert, try this lemon cream cheese dump cake, which follows the same easy process with a bright citrus twist.
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Best Raspberry Dump Cake
Description
An easy, buttery raspberry dump cake made with just three ingredients—raspberry pie filling, vanilla cake mix, and butter. Sweet, tart, and irresistibly simple.
Ingredients
42 oz raspberry pie filling (two 21 oz cans)
13.25 oz vanilla cake mix
½ cup (1 stick) melted butter
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread raspberry pie filling evenly across the bottom of the dish.
3. In a bowl, mix dry cake mix with melted butter until crumbly.
4. Sprinkle crumble mixture evenly over the raspberry layer.
5. Bake for 30 minutes or until golden brown and bubbly.
6. Cool for 10 minutes before serving.
7. Serve warm with vanilla ice cream or whipped cream.
Notes
For a flavor boost, add almond extract or chocolate chips. Store covered in the fridge for up to 4 days and reheat before serving for best texture.
Building the Perfect Layers
The Raspberry Filling
Start by preheating your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray, then spread two cans of raspberry pie filling evenly along the bottom. The filling’s natural sweetness and tart edge create the perfect base for the buttery topping to melt into.
The Buttery Cake Crumble
In a bowl, combine your dry vanilla cake mix with melted butter. Stir just until crumbly. You’ll want small, even crumbles that spread easily. This texture ensures even browning and a perfect balance between crisp and soft.
Layering and Baking
Assemble the Cake
Spread the crumble mixture evenly over the raspberry filling. Avoid pressing it down too firmly; you want the crumble to stay light and airy. The butter will continue to coat the cake mix as it bakes, creating a golden crust.
Bake to Golden Perfection
Place the dish in the oven and bake for 30 minutes. The cake is ready when the edges bubble and the top turns golden brown. The smell of raspberries and butter fills your kitchen, signaling that something delicious is about to happen.
Serving Suggestions
Best Ways to Serve
Let the cake cool for about 10 minutes before serving. This allows the raspberry filling to thicken slightly. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm fruit and cold cream is pure bliss.
Beautiful Presentation
For a professional touch, garnish each serving with fresh raspberries or a light dusting of powdered sugar. The bright red color pops beautifully against the golden crumble, making it look as good as it tastes.
Tips for the Perfect Texture
Use Real Butter
Butter is the key to the perfect crumbly topping. Avoid substitutes like margarine, as they won’t produce the same golden crispness or rich flavor.
Keep an Eye on the Oven
Every oven is slightly different, so start checking around the 25-minute mark. The edges should be bubbling, and the topping should look golden brown—not too dark.
Fun Variations
Raspberry Almond Dump Cake
Add ½ teaspoon of almond extract to the melted butter before mixing it with the cake mix. The almond flavor pairs beautifully with raspberries and gives the dessert a bakery-quality taste.
Chocolate Raspberry Version
For a decadent twist, use chocolate cake mix instead of vanilla. The combination of chocolate and raspberries is timeless and makes this dessert feel extra indulgent.
FAQs
Can I use fresh raspberries instead of pie filling?
Yes. Combine 4 cups of fresh raspberries with ½ cup sugar and 1 tablespoon cornstarch, then cook until thickened before using as the base.
Can I substitute the cake mix flavor?
Absolutely. White, yellow, or chocolate cake mix all work beautifully. Each gives the dessert a slightly different flavor profile.
Can I make this ahead of time?
Yes. Bake it a few hours before serving, then reheat at 325°F for 10 minutes before serving to refresh the buttery topping.
How do I store leftovers?
Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 seconds or enjoy cold.
Conclusion
The Best Raspberry Dump Cake is the perfect mix of sweet, buttery, and fruity flavors—all with minimal effort. Its rich, jammy filling and golden, crumbly top make it a comfort dessert that never fails to impress. Whether served warm with ice cream or chilled the next day, this easy dump cake is proof that simple recipes can be absolutely spectacular. Once you make it, it’ll become a family favorite for life.