Description
This Strawberry Blueberry Dump Cake is my go-to cozy dessert when I want something warm, fruity, and effortless. Juicy strawberries and blueberries bake into a jammy filling under a buttery, golden cake topping—no mixing bowls full of batter, no stress. Serve it warm with vanilla ice cream or whipped cream for the most comforting, crowd-pleasing treat.
Ingredients
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 2 cups (300 g) fresh blueberries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 box (15.25 oz / 432 g) yellow or vanilla cake mix
- 3/4 cup (170 g) unsalted butter, melted
- 2 tbsp brown sugar (optional, for extra caramel flavor)
- Pinch of salt (optional, especially if using unsalted butter)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Add the sliced strawberries and blueberries to a bowl. Sprinkle in the granulated sugar, add the lemon juice and vanilla, then gently toss until the berries look glossy and slightly juicy.
- Pour the berry mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry cake mix evenly over the berries. Do not stir—just level it gently so it covers the fruit.
- Slowly drizzle the melted butter over the entire surface of the cake mix. Try to moisten as much of the dry mix as possible. If you see a few dry patches, lightly tap them with a spoon to help the butter soak in (still no stirring).
- If using, sprinkle the brown sugar over the top for a deeper, caramel-like finish.
- Bake for 45–55 minutes, until the top turns golden and the berry filling bubbles around the edges.
- Let the cake rest for 15 minutes before serving so the filling thickens slightly.
- Scoop into bowls and serve warm with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Notes
Fresh berries give the brightest flavor, but frozen berries work too—use them straight from frozen and add 5–10 minutes of baking time. If you like a thicker filling, stir 1–2 teaspoons of cornstarch into the sugar before tossing with the berries. For extra crunch, sprinkle 1/2 cup chopped almonds or pecans over the buttered cake mix before baking. Store leftovers covered in the fridge for up to 4 days; reheat single servings in the microwave (30–45 seconds) or warm the pan in a 325°F (160°C) oven for 10–15 minutes. Freeze tightly wrapped portions for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of pan)
- Calories: 380
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg