Mixed Berry and Almond Dump Cake
Using fresh berries and just a handful of ingredients, you can enjoy this wonderfully nostalgic dessert in about an hour or so. It’s easy to make, perfect for summer, and of course it’s delicious to eat!
Prep Time:
10 minutes
Cook Time:
55 minutes
Serves:
12
Perfect for:
BBQ and Tailgates
Birthday Parties
Family Style
Park Picnics
Potluck Standouts
Summer Treats
Ingredients
- 1/2 Cup sugar
- Zest of one lemon
- 1 Tsp. vanilla extract
- 1/2 Tsp. almond extract
- 6 Cups mixed Driscoll’s Blackberries, Blueberries, and Raspberries
- 2 Tablespoons fresh lemon juice
- 1 box (15.25 or 16.25 ounce) white or yellow cake mix
- 1 Cup sliced almonds
- 3/4 Cup (1 ½ sticks) unsalted butter, evenly sliced
Directions
- PREHEAT oven to 350˚F
- COAT with cooking spray a 9-inch by 13-inch baking dish or BUTTER and DUST lightly with flour.
- PLACE 1/2 cup sugar in to a small bowl.
- ADD zest of 1 lemon.
- ADD 1 teaspoon vanilla extract.
- ADD 1/2 teaspoon almond extract.
- STIR with a fork until mixture is evenly blended.
- SET ASIDE sugar mixture.
- PLACE 6 cups mixed berries into prepared baking dish.
- SPRINKLE sugar mixture over berries.
- DRIZZLE 2 tablespoons fresh lemon juice over berries.
- STIR to COAT berries evenly.
- SPRINKLE 1 box cake mix evenly over berry mixture.
- SCATTER 1 cup sliced almonds evenly over berry mixture.
- DISTRIBUTE 3/4 cup butter slices evenly on top of berry mixture and ENSURE entire pan is covered with butter slices.
- BAKE until top is golden brown and berries are bubbling, 45 – 55 minutes.
- SERVE warm or at room temperature with vanilla ice cream or fresh whipped cream.
