Are you looking for a Mixed Berry Dump Cake recipe that can be made in a Casserole Crock Pot? This recipe is quick and easy and tastes great!
I grew up picking berries in the back yard, often eating more than would make it into my bucket. Not much has changed! If we are lucky we have enough left to make this awesome dessert.
Mixed Berry Dump Cake
How could you not love dump cakes? Take some fruit or pie filling, whip up a box cake mix, toss on top and cook. Simple as that! I love recipes that look like you fussed a lot but can be tossed together in a flash. This is one of those recipes and making it in the Crock-Pot Casserole Slow Cooker
makes it even more user friendly.
I also love recipes that are easy to substitute ingredients because everyone has a picky eater! I like to play around with the fruit mixtures and that is how I came up with this mixed berry version. I used equal parts blueberries, blackberries and raspberries. Strawberries would also taste great. I used a white cake mix but you could substitute a yellow one if you wanted to. I debated whether to use a raspberry or blueberry jello powder mix and decided on the raspberry. Just like the fruit a strawberry jello powder mix would also be great with this recipe.
This recipe can also be made for the oven. Instead of putting the ingredients into the Crock-Pot Casserole Slow Cooker place them in a 9×13 inch pan and bake in the oven at 350 degrees for 45 minutes or until golden brown.
Looking for another dump cake recipe? Try my Strawberry Rhubarb Dump Cake version by clicking here.
- 2 cups blueberries
- 2 cups raspberries
- 2 cups blackberries
- ½ cup sugar
- 1 pkg (3 oz) raspberry flavored gelatin
- 1 box white cake mix
- 1 cup water
- ⅓ cup butter, melted
- Whipped cream to garnish
- Wash berries and pat dry.
- Place berries into the casserole crock pot baking dish.
- Sprinkle with sugar and flavored gelatin
- Combine cake mix, water and butter with a mixer until blended.
- Pour cake batter over fruit and spread to completely cover the fruit.
- Bake on high for 4 hours or until cake is cooked all the way through.
- Serve warm with whipped cream.