You won’t believe how simple this Berry Dump Cake is—just a few minutes to layer a few basic ingredients in a baking dish and you’re set. This recipe has blown up online because it’s incredibly tasty while being so, so easy.
You NEED to Try this Berry Dump Cake!
This Berry Dump Cake is one of the easiest and most satisfying desserts I make. It’s become a family favorite for good reason—simple ingredients, minimal effort, and a result that tastes like you spent hours in the kitchen.
If you want an effortless dessert that still impresses, this is the recipe to try.
It’s My Most Viral Dessert Recipe
This berry dump cake went viral for a reason: it’s unbelievably good for being so simple. Thousands of readers have shared photos and rave reviews, and it’s consistently one of the most-requested recipes I hear about.
It’s Even in My New Cookbook
This dump cake was so popular it earned a spot in my cookbook, Celebrating Every Day. Readers kept asking for it, and I’m happy to say it’s included.
Ingredients to Make this Easy Dump Cake
All you need is a handful of pantry staples: frozen strawberries and blueberries, a little sugar, optional lemon juice, a box of white cake mix, and butter. Serve warm or at room temperature with vanilla ice cream for the best experience.
How to Make a Berry Dump Cake
To assemble: spread the frozen strawberries and blueberries in a 9×13 baking dish, sprinkle with sugar and optional lemon juice, then evenly cover the fruit with dry white cake mix. Top with thin slices of butter and bake until the top is golden and bubbling. Let it cool a bit, then serve with vanilla ice cream.
A Cake Alternative for Pie People
If someone in your household prefers pie over cake, this dessert bridges the gap—juicy fruit filling with a tender cake-like topping. It gives you the best of both worlds and tends to win over pie lovers quickly.
Dump Cake Ingredient Variations
Try these simple swaps and additions to make the recipe your own:
Fruit:
- Different Berry Combinations: Swap or add raspberries, blackberries, or a mixed-berry bag. Equal parts strawberries and blueberries work well.
- Other Fruits: Use frozen peaches, cherries, or a stone-fruit mix for a non-berry version. Taste and adjust sugar to suit the fruit’s sweetness.
- Canned Pie Filling: For an even faster option, substitute two 20–21 oz cans of berry pie filling. Reduce added sugar, since pie filling is already sweetened.
Cake Mix:
- Yellow Cake Mix: Use for a richer, slightly more buttery flavor.
- Lemon Cake Mix: Bright and complementary to the berries.
- Spice Cake: Try with apples or pears for a cozy, warm-flavored dessert.
Flavor Enhancements:
Add a teaspoon of vanilla or almond extract to the fruit, a pinch of cinnamon or nutmeg, citrus zest for brightness, or chopped nuts on top for texture. For a deeper, nutty note, brown the butter briefly before slicing it—just don’t let it burn.
Use the strawberries and blueberries straight from the freezer—no thawing needed. Frozen fruit helps prevent the dessert from getting watery and makes the recipe faster to assemble. Just layer them frozen, add sugar and cake mix, and bake.
Yes—thawed berries work, but drain any excess liquid first to avoid a soggy texture. Frozen fruit is ideal, but thawed berries will still taste great when handled properly.
Best Way to Store Berry Dump Cake
Cool the dump cake completely to room temperature, then cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for 3–5 days. Enjoy chilled, at room temperature, or gently reheated in the microwave.
This dessert is quick, reliable, and delicious—perfect for weeknights, potlucks, or whenever you want an easy fruit dessert. Serve with vanilla ice cream for the classic finish.
Watch Me Make This Recipe
Berry Dump Cake {My Viral Recipe}
Equipment
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9X13 baking dish
Ingredients
- 3 cups frozen strawberries (about 16 ounces)
- 3 cups frozen blueberries (about 16 ounces)
- 1/2 cup sugar
- 2 tbsp lemon juice (optional)
- 1 box white cake mix (14.5 ounce)
- 3/4 cup unsalted butter
- vanilla ice cream for serving
Instructions
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Preheat the oven to 350F.
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In a 9×13 baking dish, add the frozen strawberries and blueberries and spread into an even layer.
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Sprinkle the sugar and optional lemon juice evenly over the berries.
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Evenly sprinkle the dry white cake mix over the fruit.
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Place thin slices of butter evenly over the cake mix so the topping browns and becomes tender while baking.
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Bake for 45–50 minutes, or until the top is golden brown in spots and the fruit is bubbling around the edges.
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Let the cake cool to room temperature before serving. To speed cooling, place briefly in the fridge or freezer. It can be served warm, at room temperature, or chilled, and also keeps overnight.
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Serve with a scoop of vanilla ice cream and enjoy.
