Delicious Mulberry Dump Cake

Why make this recipe

Mulberry Dump Cake is a wonderfully easy and delicious dessert that brings together the natural sweetness of mulberries and the comforting texture of cake. This recipe is perfect for a family gathering or a simple weeknight treat. The best part? It requires minimal effort and uses just a few simple ingredients. Plus, it can be made with fresh or frozen mulberries, making it a versatile choice throughout the seasons.

How to make Delicious Mulberry Dump Cake

Ingredients :

• 4 cups mulberries fresh or frozen
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter melted
• 1/2 cup milk
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 teaspoon almond extract (optional)

Directions :

1. Preheat your oven to 350°F (175°C). This ensures your cake will bake evenly from the start.
2. In a large mixing bowl, combine the mulberries, granulated sugar, lemon juice, and vanilla extract. Gently fold to mix without crushing the berries. Let this mixture sit for about 10 minutes so the sugar can draw out the juices from the berries.
3. While the berries rest, prepare a 9×13 inch baking dish by spraying it lightly with non-stick cooking spray. This will help prevent sticking, making it easier to serve.
4. Once the berry mixture is ready, pour it evenly into the prepared baking dish, spreading it out with a spatula for uniform coverage.
5. In a separate bowl, combine the yellow cake mix, melted butter, milk, and optional cinnamon. Stir until just combined; a few lumps are okay. Overmixing can result in a denser cake.
6. Carefully spoon the cake batter over the mulberry layer, trying to cover as much of the fruit as possible. It doesn’t have to be perfect; the batter will spread as it bakes.
7. If using, sprinkle the chopped nuts over the top of the batter. This adds a lovely crunch and contrast to the cake.
8. Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking, which can dry out the cake.
9. Once baked, remove the cake from the oven and allow it to cool for at least 10 minutes. This cooling period helps the layers settle, making it easier to serve.
10. Serve warm or at room temperature, and enjoy the delightful contrast of textures and flavors!

How to serve Delicious Mulberry Dump Cake

This cake is best served warm, straight from the oven, or at room temperature. You can add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra indulgent treat. It also pairs well with a cup of coffee or tea.

How to store Delicious Mulberry Dump Cake

If you have any leftovers, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can also refrigerate it for up to a week. Just be sure to bring it back to room temperature or warm it slightly before serving again.

Tips to make Delicious Mulberry Dump Cake

• Don’t overmix the cake batter; a few lumps are fine. Overmixing can result in a dense texture.
• If you prefer a sweeter cake, feel free to adjust the sugar in the mulberry mixture to taste.
• You can also try adding spices like nutmeg or ginger for a warm flavor twist.

Variation (if any)

You can easily switch out the mulberries for other fruits like blueberries, raspberries, or cherries. Just adjust the sugar based on the sweetness of the fruit you choose. Mix and match according to what’s in season or your taste preference!

FAQs

Can I use frozen mulberries for this recipe?
Yes, frozen mulberries work great! Just make sure to thaw and drain them before mixing with the sugar.

How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.

Can I make this recipe ahead of time?
Yes, you can prepare the berry mixture ahead of time and store it in the fridge. Just bake the cake layer when you’re ready to serve!

Mulberry Dump Cake

A wonderfully easy and delicious dessert that highlights the natural sweetness of mulberries, perfect for any gathering or simple weeknight treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 9 pieces

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Berry Layer

• 4 cups mulberries, fresh or frozen
• 3/4 cup granulated sugar Adjust to taste for sweetness.
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Cake Layer

• 1 box yellow cake mix (15.25 oz)
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1/2 teaspoon cinnamon (optional) For extra flavor.
• Pinch salt
• 1/2 cup chopped pecans or walnuts (optional) Adds crunch and contrast.
• 1/2 teaspoon almond extract (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mulberries, granulated sugar, lemon juice, and vanilla extract. Gently fold to mix without crushing the berries. Let sit for about 10 minutes.
3. Prepare a 9x13 inch baking dish by spraying it lightly with non-stick cooking spray.

Assembly

1. Pour the berry mixture into the prepared baking dish, spreading it out with a spatula.
2. In a separate bowl, combine the yellow cake mix, melted butter, milk, and optional cinnamon. Stir until just combined; a few lumps are okay.
3. Spoon the cake batter over the mulberry layer, trying to cover as much of the fruit as possible.
4. If using, sprinkle the chopped nuts over the top of the batter.

Baking

1. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
2. Remove from the oven and allow to cool for at least 10 minutes before serving.

Notes

Best served warm. Can be topped with vanilla ice cream or whipped cream. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.