Lemon Berry Dump Cake
Introducing my very own Lemonberry Dump Cake! Prepared from scratch in 20 minutes and then baked to a hot, bubbly finish with fresh strawberries and raspberries.
Dump cakes have always been a family favorite around here. When I launched this blog and began transitioning my recipes to use wholesome, natural ingredients, I wanted to capture the vibrant flavors of summer. My mind went straight to zesty lemons and juicy fresh berries, so I created this Lemon Berry Dump Cake! It’s loaded with fresh, seasonal ingredients and is ridiculously easy to make. Perfect for feeding a crowd, this dessert will have everyone coming back for seconds. I hope you love it as much as we do!
What is a dump cake?
A dump cake is the ultimate easy dessert. You literally just “dump” all the ingredients into a baking dish and bake it—no fancy steps, no fuss! Traditionally, dump cakes use canned pie filling and boxed cake mix, but I’ve swapped those out for fresh, homemade ingredients. Not only is this version better for you, but the flavor is out of this world. You’ll never look at a store-bought cake mix the same way again!
What’s in the Homemade Cake Mix?
The homemade cake mix is super simple and made with basic pantry staples:
- All-Purpose Flour: You can swap this for cake flour if you prefer, but regular flour works just fine.
- Powdered Buttermilk: This is the secret ingredient! It adds a creamy, tangy flavor to the cake. If you’re not a fan of buttermilk, you can substitute powdered milk, but I recommend keeping that tang for the best flavor.
- Sugar: It’s a cake, so you’ll need a good amount of sugar. I like to use a mix of white and brown sugar to give it more depth.
- Baking Powder: While it’s not essential, it helps the topping get a nice rise and fluffiness when baked.
- Salt
- Lemon Zest: This is where the magic happens! The zest adds a bright, citrusy punch that pairs perfectly with the sweetness of the berries.
How To Make the Fruit Filling
Making your own pie filling is incredibly easy and way tastier than anything canned. Here’s how:
- Mash Fresh Berries: Start by mashing your fresh berries with a bit of water.
- Boil the Mixture: Bring it to a boil for about 3 minutes to release all those natural juices.
- Strain the Juice: Strain the juice into a bowl, pressing down on the berries to get as much liquid as possible. You should end up with about 1 1/2 cups—add water if needed.
- Thicken the Filling: Add cornstarch, sugar, lemon juice, and vanilla to the juice, then simmer until the mixture thickens up and turns opaque.
- Add Fresh Berries & Herbs: Stir in sliced fresh berries and a touch of chopped rosemary for extra depth. Let it cool before layering it into the Lemon Berry Dump Cake.
Does It Really Take That Much Butter?
Yes, it really does! The butter is what makes the topping golden and crisp while keeping the cake moist and delicious. If you don’t use enough butter, you might end up with dry patches that taste like flour. Don’t stress though—if that happens, just drizzle some of the extra fruit juice over those spots, and no one will even notice!
This Lemon Berry Dump Cake is a simple, crowd-pleasing dessert that will impress your guests without requiring a lot of effort. The fresh lemon and berry flavors make it the perfect treat for any summer gathering!
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Lemon Berry Dump Cake
Ingredients
- ¾ cup mashed strawberries
- ¾ cup mashed raspberries
- ¾ cup water
- 1 cup white sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups fresh sliced strawberries
- 2 cups fresh raspberries
- 1 tbsp fresh rosemary leaves
Cake Mix
- 2¼ cups all-purpose flour
- ½ cup powdered buttermilk
- 1½ cups sugar
- 3½ tsp baking powder
- 1 tsp salt
- 1 tbsp lemon zest (1 lemon worth)
- ¾ cup butter
Instructions
- Add ¾ cup mashed strawberries, ¾ cup mashed raspberries and ¾ cup water to a large saucepan. Bring to a boil and boil for 3 minutes.
- Strain juice from cooked strawberries into a bowl and then add enough water to make 1½ cups of juice. Discard pulp.
- In a large saucepan combine the juice, 1 cup white sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, 1 tsp vanilla extract and ¼ tsp salt. Bring to a boil and stir constantly until it becomes translucent and thick, about 3-5 minutes. Remove from heat and cool slightly.
- Stir 2 cups fresh raspberries, 2 cups fresh sliced strawberries and 1 tbsp fresh rosemary leaves into the sauce. Pour into the bottom of a 9×11 casserole dish.
- Make Cake Mix: In a medium bowl, combine 2¼ cups all-purpose flour, ½ cup powdered buttermilk, 1½ cups sugar, 3½ tsp baking powder, 1 tsp salt and the 1 tbsp lemon zest.
- Pour cake mix over the top of the fruit.
- Drop ¾ cup butter by the 1/2 tablespoon full on the top of the cake, spreading it out as much as possible.
- Bake at 350℉ for 45 minutes, until the top is brown and bubbly.
- Allow to cool. Sauce will thicken upon cooling. Serve with homemade ice cream or whipped cream.
My favorite dump cake ever! It’s all made from scratch. I hope you love it as much as we do.