1. Can I use fresh berries instead of frozen for this recipe?

While frozen mixed berries are ideal because they create a juicy, sweet berry sauce, you can use fresh berries as well. However, fresh berries may not release as much liquid, which could result in a drier texture for the dessert. To compensate, you can add a bit of water or fruit juice to ensure the topping doesn't dry out.

2. How do I store leftovers of the Berry Crisp Dump Cake?

After serving, any leftover Berry Crisp Dump Cake can be stored in an airtight container or wrapped tightly with plastic wrap. Keep it in the fridge for up to 3 days. When you're ready to enjoy it again, simply microwave individual portions to reheat.

3. Can I make this recipe dairy-free or vegan?

Yes, you can make a dairy-free or vegan version of this dump cake! Substitute the butter with a non-dairy butter or coconut oil. For the cake mix, use a dairy-free version to ensure it's completely vegan-friendly. You can also top it with dairy-free ice cream for the perfect finish.

Berry Crisp Dump Cake: The Easiest Dessert You Can Make

Description

Berry Crisp Dump Cake is a delicious and easy dessert made with just five simple ingredients. Frozen mixed berries are topped with a buttery, crumbly cake mix and oatmeal topping for a warm, sweet treat that everyone will love.

Ingredients

Scale

2 bags (12-15 oz each) frozen mixed berries
1 box (15.25 oz) French vanilla cake mix
1/2 cup old-fashioned oats
1/2 cup chopped walnuts
1/2 cup (1 stick) salted butter, melted

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Instructions

Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
Dump the frozen mixed berries (no need to thaw them) into the bottom of the prepared pan and spread evenly.
In a mixing bowl, combine the dry cake mix, oats, chopped walnuts, and melted butter until you form thick crumbles.
Sprinkle the topping mixture evenly over the frozen berries.
Bake for 50-55 minutes or until the topping is golden brown and the berries are bubbling and “saucy”.
Serve warm with a scoop of vanilla ice cream.

Notes

For a gluten-free version, use a gluten-free cake mix and make sure the oats are certified gluten-free.
If you’re allergic to walnuts, substitute with pecans, almonds, or omit the nuts entirely.
If using fresh berries, add a bit of fruit juice or water to ensure the topping doesn’t dry out.
This recipe can be made ahead; store leftovers in an airtight container for up to 3 days and reheat individual servings in the microwave.

Prep Time: 5 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 343 kcal
Sugar: 26g
Sodium: 377mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 49g
Fiber: 4g
Protein: 4g
Cholesterol: 25mg