Description
A simple and elegant dump cake with fresh raspberries and almonds.
Ingredients
Scale
- 1 (15 ounce) can raspberry pie filling
- 1 box yellow cake mix
- 1/2 cup sliced almonds
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the raspberry pie filling into a 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pie filling.
- Sprinkle the sliced almonds over the cake mix.
- Drizzle the melted butter over the top.
- Bake for 40-45 minutes, or until golden brown and bubbly.
- Let cool slightly before serving.
Notes
- Serve warm with a scoop of vanilla ice cream.
- You can use fresh raspberries if desired.
- Adjust baking time as needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg