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Classic Mixed Berry Dump Cake

Prep 15 min
Total 1 hr 20 min
Servings 12

Bursting with fresh blueberries and raspberries and brightened with lemon juice, this traditional dump cake will become a summer staple. MORE+ LESS-

By Betty Crocker Kitchens

February 8, 2018

Ingredients

cups fresh blueberries

cups fresh raspberries

1/2

cup sugar

1/2

teaspoon ground ginger

teaspoon grated lemon peel

tablespoons fresh lemon juice

box Betty Crocker™ Super Moist™ yellow cake mix

3/4

cup butter, melted

Vanilla ice cream, if desired

Steps

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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. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
3

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.

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Expert Tips

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.
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.

Nutrition Information

Nutrition Facts

Serving Size: 1 Servings

Calories: 310
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 350mg; 15%
Potassium: 105mg; 3%
Total Carbohydrate: 47g; 16%
Dietary Fiber 3g 12% Sugars 29g
Protein: 1g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 10%; 10%
Calcium: 8%; 8%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;