This raspberry dump cake is the kind of dessert you pull together when guests are already on their way and you still want the house to smell like you planned ahead. It’s a Midwestern potluck classic: a simple combination of canned raspberry pie filling, dry yellow cake mix, and melted butter that bakes into a jammy, bubbling fruit layer under a crisp, golden top. No mixers, no bowls to wash—everything comes together right in a clear glass casserole dish, just like the ones so many grandmothers relied on for last-minute company desserts.
Freshly baked raspberry dump cake in a glass casserole dish
Freshly baked raspberry dump cake in a glass casserole dish
Serve this raspberry dump cake warm, scooped straight from the glass casserole dish so the deep red fruit and golden crumbs are visible. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream softens the crunchy top and contrasts nicely with the tart raspberries. Coffee or black tea are natural pairings, but a lightly chilled rosé or sparkling wine also works if you’re leaning into dessert as a casual, end-of-evening treat. It’s rich enough to stand alone—no need for extra sides—so think of it as the sweet finish to a simple soup-and-salad or roast chicken dinner.
Raspberry Dump Cake
Servings: 8
Ingredients
2 cans (21 ounces each) raspberry pie filling
1 box (15.25 ounces) yellow cake mix (dry, unprepared)
1/2 cup (1 stick, 8 tablespoons) unsalted butter, melted
Nonstick cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch clear glass baking dish with nonstick spray or a thin coat of butter. The glass dish lets you see the deep red fruit bubbling under the golden topping as it bakes, just like the old-school versions.
Greased glass baking dish with raspberry filling ready to spread
Greased glass baking dish with raspberry filling ready to spread
Pour both cans of raspberry pie filling into the prepared baking dish. Use a spatula to spread the filling into an even layer, making sure it reaches all the corners so every portion has a jammy middle.
Sprinkle the dry yellow cake mix evenly over the raspberry filling. Do not mix. Gently shake the dish or tap it on the counter to help the cake mix settle into an even layer, covering the fruit from edge to edge.
Slowly drizzle the melted butter evenly over the surface of the dry cake mix. Aim to moisten as much of the cake mix as possible; focus on the corners and any dry patches you can see. It’s fine if a few small dry spots remain—those often bake into extra-crispy bits.
Dry cake mix and melted butter layered over raspberry filling
Dry cake mix and melted butter layered over raspberry filling
Place the baking dish on the center rack of the preheated oven. Bake for 35 to 45 minutes, or until the top is deeply golden brown, crisp in spots, and the raspberry filling is bubbling up around the edges. The center should look set, not dusty with dry cake mix.
Remove the dish from the oven and let the dump cake cool on a heat-safe surface for at least 15 to 20 minutes. This short rest lets the jammy middle thicken slightly while keeping the top crisp.
Warm serving of raspberry dump cake with vanilla ice cream
Warm serving of raspberry dump cake with vanilla ice cream
Serve warm, scooping down through the crisp topping to the bubbling raspberry layer. If you like, add vanilla ice cream or whipped cream on top. Store any leftovers, cooled to room temperature, covered in the refrigerator for up to 3 days; rewarm individual portions gently in the microwave or a low oven.
Variations & Tips
To keep this recipe stress-free but still adaptable, start with the same basic method and swap where it makes sense. For a mixed-berry version, replace one can of raspberry pie filling with cherry or blueberry pie filling; the baking time stays the same, but the flavor deepens and the color becomes even more jewel-like through the glass dish.
If you prefer a slightly less sweet dessert, look for a pie filling labeled “no sugar added” or stir a squeeze of fresh lemon juice into the filling before adding the cake mix. You can also add texture to the topping by sprinkling 1/2 cup of chopped nuts (such as sliced almonds or pecans) or 1/3 cup of unsweetened shredded coconut over the dry cake mix before drizzling on the butter.
Ingredient variation setup with berries, nuts, and coconut
Ingredient variation setup with berries, nuts, and coconut
For a more pronounced buttery, crunchy top, increase the melted butter to 3/4 cup, understanding that the dessert will be richer and slightly more indulgent.
Food safety tips: Always make sure the dump cake cools briefly before serving; the fruit layer can be extremely hot and may cause burns if eaten straight from the oven. Because this dessert contains fruit and butter, store leftovers covered in the refrigerator rather than at room temperature, and discard any portion that has sat out for more than 2 hours at typical room temperatures (or 1 hour if your kitchen is unusually warm). Reheat only what you plan to eat, and avoid reheating multiple times to keep quality and safety in check.