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Classic Mixed Berry Dump Cake

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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12
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This berry-loaded beauty gets its name from its ease of preparation. All you need to do is dump a few simple ingredients into a 13x9 baking dish and pop it in the oven for a mindless treat that’s ready in no time. The fresh blueberries and raspberries give this cake a sweet, summery flavor and a touch of lemon juice and grated lemon peel give it a nice burst of citrus. Serve with a scoop of vanilla ice cream and you’ll have yourself a warm-weather dessert that’s guaranteed to please all season long.
Updated Mar 9, 2020
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  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Spread berries evenly in bottom of pan. In small bowl, mix sugar, ginger and lemon peel; sprinkle over berries. Drizzle lemon juice over top.
  • 3
    Top with dry cake mix; gently shake pan to distribute evenly
  • 4
    Pour melted butter over top, tilting pan to cover as much of the top with butter as possible. Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving. Top individual servings with ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
  • tip 2
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.


Nutrition Facts are not available for this recipe
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