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.

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.

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.

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.

Berry Crisp Dump Cake Recipe

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

Units Scale

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

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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