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A close-up of a serving of blueberry dump cake with a crumbly golden crust and juicy berry filling on a white plate.

Easy Berry Dump Cake, No Mixing!

Author: Jessica Haggard
Juicy mixed berries bubble up jammy and warm under a golden, buttery cake topping in this berry dump cake, no mixing bowl required. Dump, layer, and bake your way to a rustic dessert that always looks like you tried harder than you did.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Desserts
Cuisine American
Servings 8
Calories 478 kcal

Ingredients
 
 

  • 4 cups mixed berries fresh or frozen
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 box yellow cake mix
  • ¾ cup unsalted butter melted

Instructions
 

  • Preheat your oven to 350 °F and get out a 10-inch cast iron skillet or round baking dish. A well-seasoned cast iron skillet does not need to be greased, but you should lightly grease the baking dish with butter or nonstick spray.
  • Spread the berries in an even layer across the bottom of the dish. If you're using frozen berries, no need to thaw them first; just break up any clumps so they're evenly distributed.
    A cast iron pan filled with an assortment of frozen mixed berries, including blackberries, raspberries, and blueberries, covered in a light layer of frost.
  • Sprinkle the sugar and lemon juice over the berries as evenly as you can. This is what turns the berries into that glossy, jammy layer underneath the topping.
    A hand holds a small bowl of liquid over a pan filled with blackberries coated in sugar.
  • Sprinkle the dry cake mix over the berries in an even layer, all the way to the edges of the dish. Resist the urge to stir it in; the whole point of a dump cake is those distinct layers.
    A bowl of flour next to a bowl of mixed berries topped with sugar, viewed from above.
  • Drizzle the melted butter over the cake mix, making sure to coat as much of the dry mix as possible. Any spots left dry won't crisp up right, so go slowly and circle back over any patches you missed.
    A bowl of melted butter next to a pile of flour on a dark surface, showing ingredients ready to be combined for baking.
  • Bake for 40 to 45 minutes. You're looking for the top to turn deep golden brown and the berry juices to be bubbling up around the edges of the dish; that's how you know it's ready.
    A serving of vanilla ice cream topped with blueberry crumble dessert on a white plate.

Notes

Any spot left dry by the butter won't crisp, go back over the top a second time before baking.
Done when the top is deep golden and juices are bubbling at the edges, not by the clock alone.
Can also be made in a 9x13-inch baking dish; check for doneness a few minutes early.
Serve: Serve warm with vanilla ice cream or whipped cream, best enjoyed the day it's made.
Store: Refrigerate covered up to 3 days, or freeze up to 2 months; thaw and reheat before serving.

Nutrition

Serving: 1gCalories: 478kcalCarbohydrates: 75gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 474mgPotassium: 80mgFiber: 3gSugar: 47gVitamin A: 568IUVitamin C: 3mgCalcium: 148mgIron: 1mg
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