Mulberry Dump Cake

A sweet and simple dessert that captures the essence of summer using frozen or fresh mulberries, creating a delightful layered cake with a golden crust and gooey filling.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Fruit Base

4 cups mulberries (fresh or frozen) If using frozen mulberries, no need to thaw.
3/4 cup granulated sugar Balances well with the tartness of the berries.
1 tablespoon lemon juice Brightens up the flavors.
1 teaspoon vanilla extract A warm aromatic touch.

Cake Layer

1 box yellow cake mix (15.25 oz) Foundation for this easy recipe.
1/2 cup unsalted butter, melted Adds great richness.
1/2 cup milk Helps form the perfect topping texture.
1/2 teaspoon cinnamon (optional) For a warm, cozy aroma.
Pinch salt Enhances overall flavor.

Optional Toppings

1/2 cup chopped pecans or walnuts (optional) Adds delightful crunch!
1/2 teaspoon almond extract (optional) A lovely nutty addition.

Method

Preparation

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, gently combine the mulberries, sugar, lemon juice, and vanilla extract.
Spoon the mulberry mixture into the prepared baking dish, spreading it into an even layer.

Assembly

Sprinkle the yellow cake mix evenly over the mulberries without stirring.
Drizzle the melted butter evenly across the cake mix and slowly pour the milk over the top.
Optionally, sprinkle cinnamon, nuts, or almond extract for added flavor.

Baking

Place the dish in the oven and bake for 45 to 55 minutes until the top is golden brown.
Allow the cake to cool for 10 to 15 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. This recipe can be doubled for larger gatherings.