Raspberry Pie Dump Cake

This Raspberry Pie Dump Cake is a sweet, tangy, and buttery dessert that's ridiculously easy to make. With minimal effort and maximum flavor, you'll have everyone thinking you're a kitchen wizard!

5 from 1 vote

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Prep Time 5

Cook Time 45

Course Dessert

Cuisine American

Servings Servings

Calories 335 kcal

Equipment

1 9" x 13" baking dish or pan

Ingredients

1 box white cake mix because ain't nobody got time for scratch
2 cans raspberry pie filling cheat code for instant fruity goodness
1/2 cup unsalted butter melted (butter makes everything better)
1 teaspoon almond extract the secret sauce
1/4 cup sliced almonds optional, but adds that "I tried" touch

Instructions

Preheat your oven to 350°F (or 175°C if you’re fancy). Grease a 9x13 inch baking dish because no one likes a sticky situation.
Spread that raspberry pie filling like you own the place, right into the dish.
Sprinkle the cake mix evenly on top. You’re halfway to glory!
Drizzle the melted butter over the cake mix like a dessert artist. If you’re feeling extra, sprinkle those sliced almonds on top.
Pop it in the oven and let it bake for 45-50 minutes. When it's golden and bubbly, you know it's ready to rock.
Cool slightly (if you can wait) and dig in! Get ready for compliments like "Wow, you made this?"

Notes

Click here for the Diva's Sweet Suggestions!

Nutrition

Calories: 335kcalCarbohydrates: 53gProtein: 2gFat: 13g

Keyword Raspberry Pie Dump Cake, Raspberry Pie Dump Cake Recipe