Raspberry Dump Cake Cobbler
I have another awesome dump cake recipe for you today–just in time for Valentine’s Day. Raspberry Dump Cake Cobbler. This terrific recipe includes red raspberry pie filling, coconut and sliced almonds. It’s so amazing. I prefer using a butter recipe cake mix when I make these dump cakes as they turn out a lot richer than regular cake mix. All I can say is, A-M-A-Z-I-N-G!!! 🙂
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I have made several dump cakes over the years including cherry, peach, a gluten free strawberry, a gluten free with apples, pears & peaches, one with apples & cranberries, and my Texas Cobbler made with blueberry and cherry pie fillings. I even have a Pumpkin Dump Cake with Heath English Toffee Bits! All are so delectable–especially with a scoop of Blue Bell ice cream on top. YES!
I picked up some raspberry pie filling at the store back in the summer when it wasn’t too expensive. I figured I’d find something to make with it. Back in early November I had our care group over on Friday night and I fixed this dessert. It was a hit with everyone especially served with ice cream. You can serve about 13-15 people or more with one batch of this dessert, so it makes plenty.
I love serving dump cakes at potlucks, family reunions, or other large gatherings because everyone always loves them. Plus, the recipes can really feed a lot. They’re great for funeral meals, baby showers, or anytime you have company.
But try one with raspberries, coconut and almonds and you’ll have all your company over the moon. Give this recipe a try for holidays like Valentine’s Day, Easter or Mother’s Day. It’s beautiful, festive and a dessert everyone is sure to enjoy.
Raspberry Dump Cake Cobbler is awesome–whether you serve it ala mode, or not!
This cobbler is wonderful hot out of the oven.
It’s exceptionally good with a scoop of vanilla Blue Bell ice cream, too. At least, that’s the way we enjoyed it. 🙂
Raspberry Dump Cake Cobbler is the perfect dessert for company. Each recipe makes a lot, plus everyone absolutely loves this dump cake recipe.
Here’s what I did.
Pour three cans of red raspberry pie filling into a 9×13″ glass baking dish.
Top with coconut.
Add sliced almonds.
Spread dry cake mix evenly over top. Drizzle with melted butter.
Try to drizzle the butter as evenly over the cake mix as possible.
Bake at 350 for about an hour until mixture bubbles up around the edges.
Every bite of this cobbler will have you drooling.
If you want to wow your friends or family, try making this easy dessert.
Doesn’t Raspberry Dump Cake Cobbler look fantastic? It’s so easy since it uses only 5 ingredients!
Here’s the recipe.
RASPBERRY DUMP CAKE COBBLER
(My own concoction)
Raspberry Dump Cake Cobbler
Equipment
- 1 9x13" glass baking dish
- measuring cups
- 1 nut chopper if nuts are not previously chopped
- 1 wooden spoon
Ingredients
- 63 oz. can red raspberry pie filling (three 21-oz. cans)
- 1 cup coconut
- 1 cup almonds sliced
- 1 box butter recipe yellow cake mix
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Spread pie filling into the bottom of a 9x13” glass baking dish.
- Sprinkle coconut over top.
- Sprinkle almonds over top of the coconut.
- Spread dry cake mix evenly over top of the almonds.
- Melt butter and drizzle as evenly as possible over top of the dry cake mix.
- Bake at 350° approximately 50-60 minutes or until pie filling bubbles up around the sides of the dish and top is lightly browned.
- Serve with ice cream, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Our company raved over this fruity dessert.
If you enjoy raspberries this dessert is heavenly.
Don’t you wish you had a bite right now?
Raspberry Dump Cake Cobbler is terrific for holiday baking too. It’s beautiful, festive and great for crowds.
You may also enjoy these delicious recipes!
Gluten Free Strawberry Dump Cake Cobbler
Gluten Free Apple, Pear and Peach Dump Cake Cobbler
Raspberry Dump Cake Cobbler
Equipment
- 1 9×13" glass baking dish
- measuring cups
- 1 nut chopper if nuts are not previously chopped
- 1 wooden spoon
Ingredients
- 63 oz. can red raspberry pie filling (three 21-oz. cans)
- 1 cup coconut
- 1 cup almonds sliced
- 1 box butter recipe yellow cake mix
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Spread pie filling into the bottom of a 9×13” glass baking dish.
- Sprinkle coconut over top.
- Sprinkle almonds over top of the coconut.
- Spread dry cake mix evenly over top of the almonds.
- Melt butter and drizzle as evenly as possible over top of the dry cake mix.
- Bake at 350° approximately 50-60 minutes or until pie filling bubbles up around the sides of the dish and top is lightly browned.
- Serve with ice cream, if desired.
6 Comments
DarthVater
February 25, 2018 at 4:01 pm
Teresa, thanks so much for the post.Much thanks again. Really Cool.
Teresa
February 26, 2018 at 12:10 pm
🙂
DIANE ROARK
February 15, 2018 at 1:17 pm
Hey Lady,
I hope you are doing well. The raspberry filling is my favorite and I am an easy dump cake qeen. This Raspberry Dump Cake is perfect for me. Thanks for sharing! I had to come check it out.
Many blessings,
Diane
Teresa
February 17, 2018 at 11:16 am
Thanks, Diane. It truly is one of those incredibly EASY, incredibly delicious recipes. Thanks for stopping by.
Tisa
February 13, 2018 at 12:09 am
This looks so good. But could there be a way to make it with frozen or fresh raspberries instead of the canned pie filling?
Thank you Teresa.
Teresa
February 13, 2018 at 11:28 am
Hi, Tisa. Yes you can. I would probably use about 2-lbs. of frozen berries. You will need to mix that with about 1/2 cup flour and 1 to 2 cups sugar. The amount of sugar is going to totally depend on how tart the raspberries are. Instead of layering pie filling on the bottom, place your “homemade” pie filling, then follow the directions for layering the remaining ingredients. This may take a little longer to bake, or not! It’s something you’ll just have to watch. Unless you want to pre-cook the ingredients on the stove so the homemade pie filling is already thick, you’re going to need to cook this until the filling bubbles up a little thickly through the cake mix. If the filling seems thin but the crust is getting brown, I would tent the cake with foil and continue cooking until the juices from the raspberries thicken. I’ve done this with fresh peaches before and it turned out fine. I don’t remember the cobbler taking that much longer than if I’d used canned pie filling. (I would follow the same directions for fresh raspberries. The bottom line is you want enough raspberries to fill the pan about an inch deep or so. Hope that helps.