Mulberry Dump Cake with Jammy Berries and Crunchy Crust
A low-fuss mulberry dump cake with a jammy berry base and a craggy, golden, buttery topping—somewhere between cobbler and cake, perfect for scooping warm into bowls.
Equipment
- 8x8 inch (20x20 cm) baking dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
For the jammy mulberry layer
- 500 g fresh mulberries gently rinsed and stemmed (about 4 cups)
- 75 g granulated sugar (1/3 cup)
- 2 tbsp cornstarch (cornflour)
- 2 tbsp lemon juice
- 1 tsp lemon zest optional
- 1 tsp vanilla extract
- 2 tbsp mulberry or mixed berry jam
- 1 pinch fine salt
For the golden dump cake topping
- 1/2 box yellow cake mix dry, straight from the box (about 215 g / 1 3/4 cups)
- 30 g rolled oats optional (1/4 cup)
- 50 g light brown sugar packed (1/4 cup)
- 1/2 tsp ground cinnamon optional
- 115 g unsalted butter melted and slightly cooled (1/2 cup)
- 1 pinch salt especially if cake mix is very sweet
Instructions
- Preheat and prep the pan. Preheat oven to 175°C / 350°F with a rack in the center. Lightly butter or spray an 8x8 inch (20x20 cm) baking dish.
- Make the mulberry base. In a medium bowl, gently toss together the mulberries, sugar, cornstarch, lemon juice, lemon zest (if using), vanilla, jam, and a pinch of salt. Try not to crush the berries too much.
- Spread the fruit in the pan. Scrape the berry mixture into the prepared baking dish and nudge into an even layer.
- Mix the dry topping. In another bowl, whisk together the cake mix, oats (if using), brown sugar, cinnamon (if using), and a pinch of salt.
- Layer the dry mix over the fruit. Sprinkle the dry topping evenly over the mulberries. Lightly smooth so there aren’t tall mounds; don’t press down hard.
- Add the melted butter. Slowly drizzle the melted butter over the entire surface, aiming to moisten as much of the dry mix as possible (especially corners). A few dry patches are fine.
- Bake until bubbling and deeply golden. Bake 35–45 minutes (start checking around 30) until the top is golden and crisp at the edges and the berry layer is vigorously bubbling at the sides. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Cool before serving. Cool on a rack at least 20–30 minutes so the juices thicken and set.
- Serve. Scoop into bowls and top with vanilla ice cream, whipped cream, or yogurt if desired.
Nutrition
Calories: 520kcalCarbohydrates: 78gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 55mgSodium: 520mgPotassium: 260mgFiber: 5gSugar: 48gVitamin A: 700IUVitamin C: 18mgCalcium: 120mgIron: 2.5mg
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