This dump cake is so easy to make and tastes delicious. I love to serve it warm with some ice cream or homemade whipped cream. This is truly one of my all-time favorite dump cakes.
· 15-18 oz. white or yellow cake mix
· 2 (21 oz.) cans of raspberry pie filling
· ½ c. melted butter
Preheat your oven to 350 degrees.
Take the cans of raspberry pie filling and pour them into a 9”x13” cake pan. Pour the dry cake mix on top of the pie filling. Finally, pour the melted butter onto the dry cake mix. There is no need to stir or mix things up. Bake for 50-60 minutes. The cake is done with the top is golden brown and it is bubbly.
You can use a dark chocolate cake mix for a different flavor profile and if you have gluten allergies, I have made this with a gluten-free white or yellow cake mix and it turns out great.