Mulberry Dump Cake
A delightful dessert that combines sweet mulberries with a golden cake layer, creating a simple yet flavorful treat.
Ingredients
Main Ingredients
- 2 cups fresh or frozen mulberries If using frozen, let them thaw slightly.
- 1 tablespoon lemon juice Enhances flavor of mulberries.
- 1 box yellow cake mix Can be substituted with gluten-free cake mix.
- ½ cup butter, melted Substitute with plant-based butter for a vegan version.
- 1 cup water Or substitute with non-dairy milk for a vegan version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
- In a mixing bowl, add the mulberries and lemon juice. Gently toss to coat.
- Spread the mulberry mixture evenly in a greased 9×13 inch baking dish.
Assembly
- Sprinkle the dry yellow cake mix evenly over the mulberries. Do not stir.
- Drizzle the melted butter over the cake mix, ensuring most of the dry mix is covered.
- Pour 1 cup of water over the entire dish.
Baking
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the mulberries are bubbling.
- Let the cake cool for a few minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for extra indulgence. Store leftovers in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to 2 months.