Have you ever craved a warm, bubbly dessert but the thought of mixing, measuring, and a mountain of dirty dishes makes you want to just eat a cookie instead?
You need a dessert that practically makes itself. A dessert so easy, the name literally tells you what to do: dump stuff in a pan.
This Triple Berry Dump Cake is your answer. It’s the hero of last-minute potlucks and lazy Sunday afternoons. You get all the credit for a homemade dessert with almost zero effort.
What You’ll Need
This recipe uses simple ingredients you might already have. Don’t worry about being exact, this cake is very forgiving.
- 1 bag (16 ounces) frozen mixed berries (like raspberries, blueberries, and blackberries)
- 1 box (15.25 ounces) yellow or white cake mix
- 1/2 cup unsalted butter, cold
- 1 tablespoon white sugar (optional, for extra sweetness)
Tools Required
You don’t need any fancy gadgets for this one.
- 9×13 inch baking dish
- Spatula
- Box grater or a knife
How to Make Triple Berry Dump Cake
This is the easiest part. Just follow these simple steps.
Step 1: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.
Step 2: Dump the frozen berries into the bottom of the dish. Spread them out into an even layer with your spatula.
Step 3: If you like things a little sweeter, sprinkle the optional white sugar over the berries.
Step 4: Open the box of cake mix and sprinkle the dry mix evenly over the top of the berries. Do not stir it. Just pat it down gently.
Step 5: Take your cold butter and slice it into very thin pats. You can also use a box grater to grate the frozen butter.
Step 6: Place the butter slices or shavings all over the top of the cake mix. Try to cover as much of the surface as you can.
Step 7: Bake for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and the berry juices are bubbling around the edges.
Step 8: Let it cool for at least 15 minutes before serving. This part is important because the filling is very hot and needs time to set up.
Pro Tips from My Kitchen
After making this cake dozens of times, I’ve learned a few things. These little tricks make a big difference.
-
Don’t Stir!
I know it feels wrong, but you must resist the urge to stir the layers. The magic happens when the butter melts down into the dry cake mix and combines with the fruit juices from below. Stirring ruins this process. -
Use Cold Butter.
Melted butter tends to create pools, leaving you with dry patches of cake mix. Using very thin slices of cold butter or grated frozen butter gives you much better coverage. This means every bite has that perfect buttery, crunchy topping. -
Add Some Crunch.
For an even better texture, sprinkle a handful of chopped pecans, walnuts, or even some old-fashioned oats on top before baking. It adds a nice crunch that goes great with the soft fruit. -
Give It a Rest.
When it comes out of the oven, the fruit filling is like lava. Letting it rest for 15-20 minutes allows it to cool and thicken slightly. This makes it easier to scoop and serve without it turning into a soupy mess.
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it.
| Ingredient | Swap With | Notes |
|---|---|---|
| Mixed Berries | Peaches, Cherries | Canned or frozen |
| Yellow Cake Mix | White, Spice, Lemon | Any flavor works |
| Butter | Vegan Butter | For a vegan option |
| Nuts | Oats, Coconut | For extra texture |
Making It Work for Different Diets
You can easily adjust this cake to fit your needs.
| Diet | What to Change | How to Do It |
|---|---|---|
| Gluten-Free | Cake Mix | Use a gluten-free yellow cake mix. |
| Dairy-Free/Vegan | Butter & Cake Mix | Use vegan butter sticks. Check cake mix for dairy. |
| Lower Sugar | Sugar & Berries | Skip the extra sugar. Use tart berries. |
Meal Pairings and Serving Ideas
This dump cake is the perfect end to almost any meal. It’s great after a backyard BBQ or a simple weeknight roast chicken dinner.
The best way to serve it is warm. A scoop of vanilla ice cream on top is a classic for a reason. The cold cream melts into the warm, bubbly fruit. Whipped cream or a dollop of plain yogurt also works well.
| Topping | Why It Works |
|---|---|
| Vanilla Ice Cream | Classic cold and warm combo |
| Whipped Cream | Light and airy contrast |
| Cool Whip | Quick and easy topping |
| Plain Yogurt | Adds a nice tangy flavor |
Leftovers and Storage
If you have any leftovers, they are easy to store.
Simply cover the baking dish with plastic wrap or a lid. You can also move the leftovers to an airtight container.
Store it in the refrigerator for up to 4 days.
To reheat, you can pop a serving in the microwave for about 30-45 seconds. You can also reheat it in the oven at 350°F for about 10 minutes to get the top crispy again.
Frequently Asked Questions
Q1. Do I have to use frozen berries?
Ans: No, you can use fresh berries. You might need to add a couple of tablespoons of water or juice to the pan if your berries aren’t very juicy. The baking time might be a little shorter.
Q2. My topping has dry spots. What did I do wrong?
Ans: This usually happens when the butter doesn’t cover enough of the cake mix. Next time, try slicing your butter thinner or grating it while it’s frozen to get a more even layer.
Q3. Can I use a different kind of fruit?
Ans: Absolutely. Canned peaches, pineapple, or cherry pie filling work great. Just be sure to drain some of the heavy syrup from canned fruit so it’s not too wet.
Q4. Can I assemble this ahead of time?
Ans: I wouldn’t recommend it. Assembling it and letting it sit can make the cake mix topping gummy. It’s so fast to put together that it’s best to do it right before you bake it.
Wrapping Up
This Triple Berry Dump Cake is proof that amazing desserts don’t need to be complicated. With just a few ingredients and even fewer steps, you can have a warm, delicious treat ready for any occasion.
Give it a try the next time you need a dessert in a hurry.
I’d love to hear how it turns out for you. Leave a comment below and let me know if you tried any fun variations
