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–+ Servings

Raspberry White Chocolate Dump Cake

Whip up a Raspberry White Chocolate Dump Cake with minimaleffort and maximum flavor! Just dump the ingredients in a dish, bake, and voila—dessert herostatus achieved!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 320 kcal

Equipment

  • 1 9" x 13" baking dish or pan

Ingredients
  

  • 2 cups fresh or frozen raspberries no judgment if they’ve been hibernating in your freezer since the last ice age
  • 1 box white cake mix the lazier, the better
  • 1 cup white chocolate chips because why stop at just raspberries?
  • 1/2 cup melted butter let’s not pretend we’re counting calories here
  • 1 12-ounce can lemon-lime soda the bubbly kind, not the flat stuff you found at the back of your pantry

Instructions
 

  • Preheat the Oven: Crank it up to 350°F (175°C). Time to get this cake party started!
  • Spread those raspberries evenly in a greased 9x13-inch baking dish. They’re the bedrock of this dessert marvel.
  • Sprinkle the white cake mix over the raspberries. No mixing, just sprinkle. It’s called a dump cake for a reason!
  • Scatter those white chocolate chips on top. Don’t skimp. This is what dreams are made of.
  • Drizzle the melted butter over the top. Think Jackson Pollock, but tastier.
  • Pour the lemon-lime soda over the top. Yes, soda. No, we’re not kidding. It’s the secret sauce.
  • Pop it in the oven for 45-50 minutes until it’s golden and bubbly. Resist the urge to dive in face-first.

Notes

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Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 2gFat: 14gFiber: 3gSugar: 28g
Keyword Raspberry White Chocolate Dump Cake, Raspberry White Chocolate Dump Cake Recipe
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