Croissant Raspberry Vanilla Dump Cake
This Croissant Raspberry Vanilla Dump Cake is the perfect blend of flaky croissants, juicy raspberries, and creamy vanilla goodness—all topped off with a buttery, golden finish. It's like a lazy Sunday brunch and a fancy dessert had a delicious love child, and the best part? You barely have to lift a finger.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 large croissants torn into pieces
- 2 cups fresh or frozen raspberries
- 1 21-ounce can vanilla pie filling
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of butter or non-stick spray.
- Take those lovely croissants and tear them into bite-sized pieces. Scatter them evenly in the prepared baking dish, pretending you're some sort of pastry Picasso.
- Pour the raspberries over the croissant pieces, making sure to distribute them evenly. If a few escape into your mouth, no one needs to know.
- In a small bowl, mix the vanilla pie filling and the melted butter until smooth and gloriously shiny. Pour this over the croissants and berries, using a spatula to make sure everything is covered in that sweet, buttery goodness.
- Sprinkle the granulated sugar over the top, because we all know a little extra sweetness never hurt anyone.
- Pop the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and your kitchen smells like heaven.
- Let the cake cool for about 10 minutes before digging in—unless you’re into burning your tongue in the name of dessert.
Notes
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 360kcalCarbohydrates: 45gProtein: 5gFat: 20gFiber: 3gSugar: 32g
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