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

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!

Directions

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.