Mixed Berry and Almond Dump Cake Driscoll's

Mixed Berry and Almond Dump Cake

  • 100 grams of sugar
  • Zest of one lemon
  • 1 Tsp. vanilla extract
  • 1/2 Tsp. almond extract
  • 840 grams mixed Driscoll’s Blackberries, Blueberries, and Raspberries
  • 2 Tablespoons fresh lemon juice
  • 435 grams of white or yellow cake mix
  • 1 Cup sliced almonds
  • 180 grams of unsalted butter, evenly sliced

1 hour | 12 | dessert

Mixed Berry and Almond Dump Cake Driscoll's

Using fresh berries and just a handful of ingredients, you can enjoy this wonderfully nostalgic dessert in about an hour or so. It’s easy to make, perfect for summer, and of course it’s delicious to eat!


PREHEAT oven to 180˚C
COAT with cooking spray a 23cm by 33cm baking dish or BUTTER and DUST lightly with flour.
PLACE sugar in to a small bowl.
ADD zest of 1 lemon.
ADD 1 teaspoon vanilla extract.
ADD 1/2 teaspoon almond extract.
STIR with a fork until mixture is evenly blended.
SET ASIDE sugar mixture.
PLACE mixed berries into prepared baking dish.
SPRINKLE sugar mixture over berries.
DRIZZLE 2 tablespoons fresh lemon juice over berries.
STIR to COAT berries evenly.
SPRINKLE cake mix evenly over berry mixture.
SCATTER 1 cup sliced almonds evenly over berry mixture.
DISTRIBUTE 3/4 cup butter slices evenly on top of berry mixture and ENSURE entire pan is covered with butter slices.
BAKE until top is golden brown and berries are bubbling, 45 – 55 minutes.
SERVE warm or at room temperature with vanilla ice cream or fresh whipped cream.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.