There is something mighty comforting about a dessert you can put together with pantry staples and a couple bags from the freezer, especially on a busy afternoon when folks are drifting in and out of the kitchen. Dump cakes have long had a place at Midwestern potlucks and family suppers because they are thrifty, easy, and dependable, and this berry-filled version carries that same old-fashioned charm with a bright, juicy twist. It is the sort of homespun sweet that lets the slow cooker do the work while the house fills with the promise of dessert.
Spoon this warm dessert into bowls and serve it with vanilla ice cream, a dollop of whipped cream, or a little splash of cold heavy cream if you like things simple. If you are setting out a fuller spread, it fits in beautifully after a supper of roast chicken, pork chops, or ham, and it is especially nice with coffee for the grown-ups and a glass of milk for the little ones.
Slow Cooker 4-Ingredient Triple Berry Dump Cake Using Dry White Cake Mix
Servings: 8
Ingredients
2 bags (12 oz each) frozen mixed berries
Directions
1. Lightly coat the inside of your slow cooker insert with a little butter or nonstick spray if you like easier serving and cleanup. Pour the frozen mixed berries into the bottom and spread them into an even layer.
2. Sprinkle the sugar evenly over the berries so the fruit has a little extra sweetness as it cooks down.
3. Pour the dry white cake mix evenly over the berries, covering the fruit as completely as you can without stirring.
4. Drizzle the melted butter as evenly as possible all over the top of the cake mix. Cover with the lid and cook on High for 2 to 2 1/2 hours, or on Low for 4 hours, until the berries are bubbling around the edges and the topping is set with golden spots.
5. Turn off the slow cooker and let the dump cake rest for about 15 minutes before scooping and serving so the juices can settle a bit.
Variations & Tips
Use different berries: If you cannot find a triple berry blend, you can use all blueberries, all blackberries, or a mix of whatever frozen berries you have on hand. Just keep the total fruit amount about the same so the cake bakes up with the right balance of juicy filling and tender topping.
For a more buttery top: If you want fewer dry patches on the surface, take a spoon and gently spread the melted butter anywhere the cake mix still looks powdery before cooking. Slow cookers can heat a little differently from one kitchen to the next, so this small step helps the topping brown more evenly.
Add a little flavor: A pinch of cinnamon or a splash of vanilla stirred into the melted butter can give this simple dessert an extra cozy note without changing its easy nature. A little lemon zest over the finished servings is also mighty nice if you enjoy a brighter fruit flavor.
Make serving easier: This dessert is best scooped warm rather than sliced, since the berry filling stays soft and spoonable. If you are taking it to a church supper or family gathering, keep it on the warm setting briefly, then unplug and serve straight from the crock.
