White Chocolate Raspberry Dump Cake
Indulge in the delightful White Chocolate Raspberry Dump Cake, where creamy white chocolate meets the tartness of fresh raspberries in one heavenly dessert. This easy-to-make cake requires minimal effort and delivers maximum flavor, making it perfect for any occasion—from family gatherings to festive celebrations. With its gooey center and buttery top, this delectable treat will leave your guests craving more.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) vanilla or yellow cake mix
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk (or almond milk)
- 1 cup white chocolate chips
- 2 cups fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix with melted butter until combined. Add eggs and milk; stir until smooth.
- Gently fold in white chocolate chips and half of the raspberries.
- Pour batter into the prepared dish and evenly distribute remaining raspberries on top.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving warm with optional ice cream or drizzled melted white chocolate.
Nutrition
- Serving Size: 1 piece (100g)
- Calories: 330
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg