Description
A simple yet delicious dump cake featuring tangy lemon and sweet mixed berries, topped with a golden buttery crust. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- For the cake:
- 1 (15.25 oz) box lemon cake mix
- 1 (21 oz) can blueberry pie filling
- 1 (21 oz) can strawberry pie filling
- 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
- For the topping:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp lemon zest
- Optional garnish:
- Whipped cream or vanilla ice cream
- Fresh mint leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the blueberry and strawberry pie fillings evenly in the bottom of the dish.
- Sprinkle fresh mixed berries over the pie fillings.
- Evenly pour the dry lemon cake mix over the berries (do not stir).
- In a small bowl, mix melted butter, sugar, and lemon zest. Drizzle over the cake mix.
- Bake for 40-45 minutes or until the top is golden brown and bubbly.
- Let cool for 10 minutes before serving. Garnish with whipped cream or ice cream if desired.
Notes
For a crispier topping, broil for 1-2 minutes at the end. Store leftovers covered in the refrigerator for up to 3 days.