Gluten-Free Classic Mixed Berry Dump Cake
A beautifully simple dessert that transforms fresh blueberries and raspberries into a bubbling, golden-topped treat with minimal effort. The berries are tossed with sugar, warming ginger, and bright lemon zest before being topped with cake mix and melted butter. As it bakes, the fruit juices meld with the cake to create a cobbler-like texture with crispy edges and tender pockets throughout. Perfect for summer gatherings, potlucks, or weeknight desserts when you want homemade taste without the fuss. The addition of fresh ginger and lemon this beyond typical dump cake recipes.
Ingredients
- 3 cups fresh blueberries
- 3 cups fresh raspberries
- ½ cup sugar
- ½ teaspoon ground ginger
- 1 teaspoon grated lemon peel
- 2 tablespoons fresh lemon juice
- 1 box Betty Crocker Super Moist Yellow Cake Mixwhite cake mix1:1preference
slightly less sweet flavor
- ¾ cup butter, melted
- vanilla ice cream
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch pan with cooking spray
- 2
Spread berries evenly in bottom of prepared pan
- 3
Mix sugar, ginger and lemon peel in small bowl and sprinkle over berries
- 4
Drizzle lemon juice over berry mixture
- 5
Top with dry cake mix and gently shake pan to distribute evenly
- 6
Pour melted butter over top, tilting pan to cover as much surface as possible
- 7
Bake 45 to 50 minutes until top is light golden brown, mostly dry and bubbly around edges
- 8
Cool 15 minutes before serving
- 9
Top individual servings with ice cream if desired
Tips
Use a mix of berry sizes for varied texture - larger berries hold their shape while smaller ones break down into jammy pockets
Tilt the pan in multiple directions when adding melted butter to ensure even coverage and prevent dry spots
Let cool the full 15 minutes to allow juices to thicken slightly and prevent a soupy texture when serving
Good to Know
Cover and refrigerate up to 3 days - texture softens but flavors develop
Can assemble up to 4 hours ahead, cover and refrigerate, then bake as directed
Serve warm or at room temperature with vanilla ice cream or whipped cream
Common Mistakes
Don't skip shaking the pan after adding cake mix to avoid uneven coverage
Avoid overbaking or the top becomes too crispy and the fruit dries out
Don't cut into it too early or juices will run everywhere
Substitutions
Dairy-Free Swaps
General Alternatives
slightly less sweet flavor
thaw and drain excess liquid first
FAQ
Can I use frozen berries instead of fresh?
Yes, but thaw and drain excess liquid first to prevent a watery cake. Frozen berries may break down more during baking.
What if I don't have a 13x9 pan?
Use a similar sized baking dish - the depth should be about 2 inches. Adjust baking time slightly if using a different shape.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. The texture becomes softer but still delicious served cold or rewarmed.