Mini Raspberry White Chocolate Dump Cakes
These Mini Raspberry White Chocolate Dump Cakes are proof that great things come in small packages! With rich raspberry filling, sweet white chocolate, and buttery goodness, they’re a dessert that’s as easy as it is delicious.
Equipment
- 1 12-cup muffin tin or 12 small ramekins
Ingredients
- 1 can raspberry pie filling
- 1 box white cake mix because we don’t have time to sift flour, people!
- 1 cup white chocolate chips
- ½ cup unsalted butter sliced thin, because this is where the magic happens
Instructions
- Preheat that oven to 350°F (175°C). I know, waiting for it to heat up is torture, but trust me—it's worth it.
- Get out your muffin tin. You know, the one that sits at the back of your cupboard looking forlorn. Divide the raspberry pie filling into the cups like you’re sharing the last piece of cake between 12 friends. Be generous!
- Next up, sprinkle that white cake mix like you’re throwing confetti at a party—celebration is key here.
- Toss in some white chocolate chips because balance is overrated, and we’re here for decadence.
- Finish with a small slice of butter on each cake. The butter’s like a tiny crown on top, and you better believe these cakes deserve to be royalty.
- Bake for 25-30 minutes or until the tops are golden and bubbly. If your house starts smelling like a dream, you’re on the right track.
Notes
Yield: 12 mini dump cakes
Click here for the Diva's Terrific Tweaks!
Nutrition
Calories: 230kcalCarbohydrates: 34gProtein: 2gFat: 11gFiber: 1gSugar: 24g
Tried this recipe?Let us know how it was!