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.
