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.