Hostess Ding Dongs Dump Cake
This Hostess Ding Dongs Dump Cake is the ultimate mashup of childhood snack cake dreams and grown-up dessert goals. With layers of gooey raspberries, devil’s food cake, and those beloved chocolate treats, it’s indulgence at its finest!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 Hostess Ding Dongs cut into chunks—you can sneak one if you want
- 1 21-ounce can raspberry pie filling
- 1 15-ounce can raspberries in syrup undrained
- 1 box devil’s food cake mix because, duh, we’re getting devilish here
- 1 cup butter melted—liquid gold, my friend
Instructions
- Preheat your oven to 350°F (or 175°C if you're fancy like that).
- Spread that raspberry pie filling and raspberries (with all the syrupy goodness) evenly in your trusty 9x13-inch baking dish. You know the one—the pan that's survived every family holiday.
- Sprinkle those Ding Dong chunks over the fruit like you're decorating a chocolate dream.
- Grab your dry devil’s food cake mix and just let it rain over the top. No need to be gentle, we're dumping, not sifting!
- Drizzle that glorious melted butter over the whole thing like you’re an artist finishing a masterpiece.
- Pop it in the oven for 45-50 minutes, or until the top looks golden brown and bubbling with gooey deliciousness.
- Let it cool just enough so you don’t burn your mouth (because you know you want to dig in right away). Extra points if you drizzle chocolate sauce on top—because why not go full throttle on the chocolate?
Notes
Click here for the Diva's Terrific Tweaks!
Nutrition
Calories: 460kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 45mgSodium: 380mgFiber: 3gSugar: 45g
Tried this recipe?Let us know how it was!