Description
A delightful dump cake featuring juicy mulberries, warm cinnamon, and a buttery cake layer, perfect for any occasion.
Ingredients
Scale
- 4 cups mulberries (fresh or frozen)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat your oven: Set it to 350°F (175°C).
- Prepare the mulberry mixture: In a large mixing bowl, combine the mulberries, granulated sugar, lemon juice, and vanilla extract. Let it sit for 10 minutes.
- Prep the baking dish: Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
- Assemble the fruit layer: Pour the mulberry mixture into the prepared baking dish, spreading gently.
- Make the cake batter: In a separate bowl, whisk together the yellow cake mix, melted butter, milk, and optional cinnamon until combined.
- Layer the batter: Spoon the cake batter evenly over the mulberry layer.
- Optional toppings: Sprinkle the chopped nuts over the cake batter.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes.
- Cool and serve: Let the cake cool for at least 10 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg