Raspberry Dump Cake is a very quick and flavourful recipe that will be enjoyed by young and old alike. Grab some raspberry pie filling and a gluten free cake mix and get ready to bake!

This easy dessert is a traditional dump cake that can be enjoyed by those that cannot have gluten.

It is a nice light dessert that yields 12 servings.

You can dress up Raspberry Dump Cake with some whipped cream or some ice cream if you choose.

Serve it for afternoon tea or it is a great recipe choice for after a heavier dinner.  We like it best when still warm or reheated in the microwave.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Raspberry Dump Cake I sprayed a 9″ x 13″ pan with cooking spray.

Next I spread the raspberry pie filling out evenly in the prepared pan.

Then I sprinkled some frozen raspberries on top of the pie filling.

I also sprinkled some semi-sweet chocolate chips on top of the raspberries for an extra treat.

Then I opened up a gluten free cake mix.

Next I put the gluten free yellow cake mix on top of the raspberries.

I spread the cake mix out evenly.

I thinly sliced up some butter.

Then I covered the cake mix with the slices of butter.

I sprinkled some brown sugar on top of the butter slices.

Then I also sprinkled on some more semi-sweet chocolate chips.

Next I baked the cake in a preheated 350F oven for 45  minutes or until a toothpick inserted in the center of the cake came out clean.

After removing the cake from the oven I allowed it to cool for a few minutes before serving.

Serve it up while it is still warm.  I like to reheat leftovers a bit in the microwave before serving.

Eat it plain or top it off with a dollop of whipped cream or ice cream.  

You will enjoy every bite of this light and easy dessert!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Raspberry Dump Cake:

• 1 can (540ml) raspberry pie filling
• 400g package frozen raspberries
• 270g package semi-sweet chocolate chips, divided
• 425g gluten free yellow cake mix
• 3/4 cup butter
• 1/2 cup brown sugar

How to Make Raspberry Dump Cake:

1. Preheat oven to 350F and grease a 9″ x 13″ baking pan.
2. Spread the raspberry pie filling out evenly in the prepared pan.
3. Sprinkle the frozen raspberries on top.
4. Sprinkle 1/2 the chocolate chips on top of the raspberries.
5. Spread the gluten free cake mix out on top.
6. Slice the butter into thin strips.
7. Place the strips of butter out over the cake mix.
8. Sprinkle with brown sugar and remaining chocolate chips.
9. Place in the preheated 350F oven for 45 minutes.
10. Remove cake from oven and allow to cool for a few minutes before serving.
11. Serve warm with ice cream or whipped topping if you prefer.
12. Enjoy!

FAQS:

What should I serve with raspberry dump cake?

Raspberry dump cake pairs wonderfully with several sides and accompaniments. Here are some suggestions:

1. Whipped Cream: Light and airy, it complements the sweetness and tartness of the raspberry dump cake.
2. Vanilla Ice Cream: The creamy texture and mild flavor of vanilla ice cream balance the fruity and sweet notes of the cake.
3. Fresh Berries: A mix of fresh raspberries, blueberries, and strawberries adds a refreshing and juicy element.
4. Lemon Curd: A dollop of tangy lemon curd can enhance the fruity flavors and add a zesty contrast.
5. Custard: Warm or cold custard can provide a smooth and creamy counterpoint to the cake’s texture.
6. Mascarpone: Slightly sweetened mascarpone cheese offers a rich and creamy complement.
7. Mint Garnish: Fresh mint leaves can add a refreshing herbal note and a pop of color.

These options can elevate the dessert and make it even more delightful for your guests.

How should I store raspberry dump cake?

To store raspberry dump cake, follow these steps:

For Short-Term Storage:

1. Room Temperature: If you plan to eat the cake within a day or two, you can cover it with plastic wrap or store it in an airtight container at room temperature. This helps maintain the texture and flavor.
2. Refrigeration: For longer storage (up to a week), place the covered cake in the refrigerator. Ensure it’s wrapped well or in an airtight container to prevent it from drying out or absorbing other refrigerator odors.

For Long-Term Storage:

1. Freezing: If you need to store the cake for an extended period (up to 3 months), wrap individual portions or the entire cake tightly in plastic wrap and then in aluminum foil. Place the wrapped cake in a freezer-safe bag or container.
2. Thawing: When ready to eat, thaw the cake in the refrigerator overnight. You can then reheat it in the oven at a low temperature (about 300°F or 150°C) for 10-15 minutes to restore some of its original texture.

Proper storage will help maintain the cake’s flavor and texture, ensuring you can enjoy it even days or weeks after it’s made.