Berry Puff Pastry Dump Cake
This Berry Puff Pastry Dump Cake is the effortless love child of a fancy French pastry and a lazy Sunday afternoon. Flaky, buttery puff pastry hugs a juicy, sweet berry filling, making you look like a baking genius with barely any effort.
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
Ingredients
- 1 package puff pastry sheets thawed (because ain’t nobody got time for homemade)
- 4 cups mixed berries strawberries, blueberries, raspberries, and blackberries—basically whatever looks good at the store
- 1 cup granulated sugar sweeten those berries up like a summer romance
- 1/4 cup cornstarch so things don’t turn into a berry swamp
- 1 teaspoon vanilla extract for that little extra je ne sais quoi
- 1/4 cup butter melted (because butter is life)
Instructions
- Preheat your oven to 375°F (190°C). This is a necessary evil, but it’ll be worth it.
- Take one puff pastry sheet and plop it into a greased 9x13-inch baking dish. No need to be precise—this is rustic elegance.
- In a large bowl, mix your berries, sugar, cornstarch, and vanilla extract. Stir it all up like you’re a potions master.
- Dump (yes, literally) that sweet, juicy berry mixture onto the puff pastry. Spread it out so no berry feels left out.
- Take the second puff pastry sheet and lovingly drape it over the berries like a warm, buttery blanket. For a fancy effect, cut the puff pastry into strips and create a lattice design over the berries.
- Brush the top with melted butter (because golden, flaky goodness doesn’t just happen on its own).
- Bake for 40-45 minutes or until your house smells like a fancy bakery and the top is gloriously golden brown.
- Let it cool slightly—because molten berry lava is real, and we don’t need third-degree burns. Then serve and bask in the compliments.
Notes
Click here for the Diva's Elegant Enhancements!
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 5gFiber: 4gSugar: 25g
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