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Raspberry Chocolate Dump Cake
Melissa Hart

Raspberry Chocolate Dump Cake

Tart raspberries keep chocolate cake mix and chips from becoming one flat note. Prepared filling carries the sauce while frozen berries maintain recognizable shapes. The crust looks craggy and brownie-like when done, with deep red filling bubbling at several edges instead of disappearing completely under the chocolate.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each raspberry pie filling
  • 2 cups frozen raspberries
  • 1 box 15.25 oz chocolate cake mix
  • 1 cup semisweet chocolate chips
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the raspberry pie filling in a 9-by-13-inch dish.
  2. Distribute the frozen raspberries over the filling and cover with dry chocolate cake mix.
  3. Scatter chocolate chips across the mix and drizzle melted butter evenly over the surface.
  4. Bake for 48 to 52 minutes until the top is set and raspberry filling bubbles in the center.
  5. Rest 30 minutes before serving.