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Mulberry Dump Cake

A wonderfully easy and delicious dessert that highlights the natural sweetness of mulberries, perfect for any gathering or simple weeknight treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.