Raspberry Dump Cake Recipes
RASPBERRY CAKE
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE RASPBERRY DUMP CAKE
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F.
- Pour your pie fillings into a 9x13-inch pan, mix them together, then spread them out so it covers the bottom of the pan.
- Sprinkle cake mix over the pie filling.
- Drizzle melted butter over top of the cake mix.
- Bake for 30 to 40 minutes or until the top is golden brown.
BLUEBERRY DUMP CAKE
By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.
Provided by Debbie
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
- Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 32.8 g, Cholesterol 14.1 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 225.4 mg, Sugar 21.2 g
RASPBERRY DUMP CAKE
Easy to make and so delicious. Serve warm with ice cream or cold with whipped cream. This is a great Valentine's Day cake.
Provided by Anita Hoffman
Categories Fruit Desserts
Time 1h
Number Of Ingredients 6
Steps:
- 1. Dump all ingredients, in layers, in order as given, into 9 X 13 inch baking pan. Do not mix anything.
- 2. Bake at 350 degrees for 55 minutes. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.
CHOCOLATE RASPBERRY DUMP CAKE RECIPE - (4/5)
Provided by Lsweetnell
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the cake mix, pudding mix, milk, and cocoa powder. Stir until combined. Pour 1/2 the mixture into a greased 9 x 13 baking pan. Spread raspberry pie filling evenly on top of 1/2 the cake batter. Spread remaining cake batter over pie filling. Bake in preheated oven, 350, for about 35 minutes, or until cooked through. Remove from oven and allow to cool completely. Warm up the hot fudge and lightly drizzle desired amount on top of cake. Serve!! Can serve with ice cream or whipped cream.
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