Craving a cozy, comforting dessert but short on time? This Berry Crisp Dump Cake recipe is your speedy ticket to sweet satisfaction! Imagine tart, juicy berries bubbling beneath a crunchy, buttery, golden topping—no fancy steps, no fussy tools, just pure deliciousness with so little effort. This is the ultimate lazy-day treat that feels like a hug in dessert form, ideal for busy weeknights, last-minute gatherings, or any moment you want a touch of homemade goodness without the work.
Why You’ll Love This Recipe
- Effortless to Make: Everything comes together right in the baking dish—no mixer, no tedious prep, just dump, mix, bake, and enjoy!
- Delightfully Delicious: Sweet and tangy berries mingle with a French vanilla cake crust, topped with nutty oats and walnuts for crave-worthy texture.
- Family (and Guest) Friendly: Perfect for feeding a crowd or just making an ordinary evening special. Plus, it’s a proven hit with kids and adults alike.
- Flexible Ingredients: Works with what you have on hand, so there’s no need to stress over substitutions. Make it your own with simple swaps!
Ingredients You’ll Need
- Frozen Mixed Berries: The stars of the show—use a mix of strawberries, blueberries, raspberries, and blackberries for a tangy, juicy base. No need to thaw; their frozen-ness helps create that luscious syrup as they bake.
- French Vanilla Cake Mix: This shortcut ingredient adds incredible flavor and keeps the process fuss-free. Any vanilla cake mix works, but French vanilla gives a lovely bakery-style aroma.
- Old-Fashioned Oats: The secret to a classic crisp texture and a hint of wholesome chewiness.
- Chopped Walnuts: For nutty richness and an irresistible crunch, but totally optional if you prefer to go nut-free.
- Salted Butter (Melted): Drives everything together, ensuring the topping bakes up golden, crumbly, and full of flavor. Salted butter adds a tasty savory note.
Tip: A spritz of cooking spray keeps cleanup easy and ensures every scoop of berry crisp slides right out!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Go Nut-Free: Skip the walnuts or swap them for pecans or almonds—or leave them out entirely.
- Add a Citrus Zing: Mix fresh lemon or orange zest into the berries before topping for a bright, tangy note.
- Different Berries: Toss in any combination of frozen berries, or even frozen cherries or peaches, depending on your mood and what’s in your freezer.
- Mix up the Cake Mix: Swap French vanilla for classic yellow or spice cake mix for a fun twist.
How to Make Berry Crisp Dump Cake
Step 1: Prep the Pan and Berries
Preheat your oven to 350°F. Give a 9×13 baking dish a generous spray with nonstick cooking spray. Scatter the frozen mixed berries evenly across the bottom—no thawing needed.
Step 2: Make the Crisp Topping
In a medium bowl, combine the dry cake mix, old-fashioned oats, chopped walnuts, and melted salted butter. Stir everything until thick, crumbly clumps form—aim for a streusel-like consistency.
Step 3: Top and Bake
Sprinkle the crumbly topping evenly over the berries. Don’t worry if it looks a little rustic—imperfection is part of the charm!
Step 4: Bake to Perfection
Bake for 50–55 minutes, until the topping is beautifully golden and the berries are bubbly and saucy around the sides of the pan. The aroma alone will let you know it’s ready.
Step 5: Serve and Savor
Let the crisp cool just until it won’t burn your tongue. Spoon generous helpings into bowls and, if you’re feeling extra, add a scoop of vanilla bean ice cream. The contrast of hot crisp and cold ice cream is pure bliss!
Pro Tips for Making the Recipe
- Don’t Thaw the Berries: Using berries straight from the freezer ensures a thick, jammy sauce with the ideal consistency.
- Even Topping Distribution: Make sure the crisp topping covers the berries in a single, even layer so every bite gets a bit of everything.
- Let It Cool Briefly: If you slice in immediately, it might be soupy; give it 10–15 minutes to set up a bit!
- Customize Crunch: Mix in some coconut flakes or chocolate chips for extra flavor, especially if serving a crowd with a sweet tooth.
How to Serve
Serve this berry crisp dump cake warm, dished up in bowls so you catch all those bubbling berry juices. It’s simply dreamy with a scoop of vanilla ice cream or a dollop of whipped cream. Love a little contrast? Try pairing with a tangy Greek yogurt for breakfast or brunch—no one says dessert can’t start your day!
Make Ahead and Storage
Storing Leftovers
Cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
Freezing
Once cooled, the crisp can be frozen (well wrapped) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Rewarm in a 350°F oven for 15–20 minutes, or microwave individual portions for a quick treat.
FAQs
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Can I use fresh berries instead of frozen?
Absolutely! Fresh berries work beautifully. You may want to add a tablespoon or two of water to help them release more juices—otherwise, simply follow the same method and keep an eye on the bake time, which may decrease slightly.
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Can I make this without nuts?
Definitely. Simply leave out the walnuts, or substitute with sunflower seeds or shredded coconut for texture, especially if serving someone with nut allergies.
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What if I don’t have French vanilla cake mix?
A regular yellow or white cake mix works just as well. The end result will still be sweet, buttery, and satisfying—don’t let the brand or flavor slow you down.
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Can I prepare this ahead of time?
You can assemble the dish (except for the melted butter) a few hours early and stash it in the fridge. When ready to bake, pour over the butter, add the topping, and bake as directed. It’s best enjoyed fresh for maximum crunch, but leftovers will absolutely hold up for the next day.
Final Thoughts
Trust me, you want this Berry Crisp Dump Cake in your weeknight dessert repertoire. It’s a joyful mash-up of cake, crisp, and cobbler, all piled into one irresistible pan—with hardly any fuss. Next time the craving for something sweet strikes, let this simple, crowd-pleasing treat save the day. Happy baking!
Print
Berry Crisp Dump Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy Berry Crisp Dump Cake combines the sweet-tart flavors of frozen mixed berries with a golden, buttery vanilla cake and a crunchy oat-walnut topping. Ready in just one hour with minimal prep, this comforting dessert is perfect for casual gatherings or weeknight treats. Serve it warm with a scoop of vanilla ice cream for the ultimate crowd-pleasing finish.
Ingredients
Berries Base
- 2 bags (12-15 oz each) frozen mixed berries
Crisp Cake Topping
- 1 box (15.25 oz) french vanilla cake mix
- 1/2 cup old-fashioned oats
- 1/2 cup chopped walnuts
- 1/2 cup (1 stick) salted butter, melted
Instructions
- Preheat the Oven – Heat the oven to 350℉ (175℃) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare the Berry Layer – Pour the frozen berries (do not thaw) into the bottom of the prepared pan and spread them out evenly, ensuring the base is covered.
- Mix the Cake Topping – In a mixing bowl, combine the dry vanilla cake mix, old-fashioned oats, chopped walnuts, and melted butter. Stir until the mixture is well combined and thick crumbles form.
- Add the Topping – Evenly sprinkle the prepared cake mix crumble over the frozen berries in the pan, making sure the berry layer is well covered.
- Bake – Bake in the preheated oven for 50–55 minutes, or until the top is golden brown and the berries are bubbling and saucy around the pan’s edges.
- Serve – Allow to cool slightly. Serve warm, ideally with a scoop of vanilla bean ice cream for an indulgent dessert.
Notes
- Do not thaw the frozen berries before baking, as this helps prevent excess liquid.
- Feel free to substitute pecans or almonds for walnuts if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- This dessert is also delicious at room temperature or cold.
- Top with whipped cream for an extra treat if preferred.
Nutrition
- Serving Size: 1/10 of cake
- Calories: 320
- Sugar: 25g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
