Macaron Almond Raspberry Dump Cake

This Macaron Almond Raspberry Dump Cake.

It is my go to when I want a dessert that feels kinda fancy but takes almost no effort.

The raspberries give this bright, tangy pop that wakes up your taste buds, and the almond flavor is nutty and soft, almost like marzipan, which totally reminds me of those delicate macarons I sometimes treat myself to.

The cake is soft, slightly gooey, and perfectly balances sweet and tart.

I love serving it to guests because they gasp and I have to fight the urge to say, "Yeah, it’s basically zero effort."

Ingredients

1 box 15.25 oz white cake mix
2 cups fresh or frozen raspberries, thawed if frozen
3/4 cup sliced almonds
1/2 cup unsalted butter, melted
1/2 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup whole milk
1 tsp almond extract
1/2 tsp vanilla extract
1/3 cup granulated sugar
1/4 tsp ground cardamom, optional for a floral hint
2 tbsp slivered almonds for garnish
2 tbsp powdered sugar for dusting, optional

Why I Love These Ingredients

The cake mix is light and fluffy, giving a perfect base for all the raspberry and almond flavors.

Raspberries are tart and juicy, adding that little zing that makes the cake pop. Almonds bring crunch and a warm nuttiness that totally mimics macarons.

Butter and heavy cream make the cake rich and moist, and sweetened condensed milk gives it this fudgy, cozy texture.

Almond extract is the secret to that sophisticated macaron vibe, and vanilla adds subtle sweetness.

Cardamom is optional but I sometimes use it because it gives this delicate floral note that makes the cake feel really special.

Instructions

First I preheat my oven to 350°F to get things ready.

I lightly grease a 9x13-inch baking dish because no one wants the drama of a cake sticking everywhere.

If I’m using frozen raspberries, I thaw them and drain the extra liquid, and fresh ones I just rinse and pat dry.

In a large bowl I whisk together the melted butter, heavy cream, sweetened condensed milk, whole milk, almond extract, and vanilla until smooth.

Then I stir in the sugar and cardamom if I’m using it.

Next I layer the raspberries in the bottom of the dish, sprinkle the sliced almonds on top,

and then pour the white cake mix evenly over everything.

I do not stir at this point because this is literally what makes it a dump cake magical. Then I carefully pour the wet mixture over the top.

It will soak in as it bakes and you will end up with this perfectly gooey, soft texture.

I sprinkle slivered almonds on top for a little crunch and pop it in the oven for 35 to 40 minutes.

The top should be golden and a toothpick comes out clean or with a few moist crumbs.

After it cools for 10 to 15 minutes, sometimes I dust a little powdered sugar on top if I feel fancy.

How I Like to Serve It

I usually scoop it into bowls warm and add a dollop of whipped cream or a scoop of vanilla ice cream.

That tart raspberry with nutty almond combo is ridiculous with ice cream.

Sometimes I drizzle raspberry coulis or sprinkle freeze-dried raspberries for a little wow factor.

I love pairing it with Earl Grey tea or a light coffee. If I’m serving a crowd, I cut it into squares and arrange on a platter with fresh raspberries and almond slivers.

It always looks way fancier than it is.

Leftovers

If I have any (rare), I store it in an airtight container in the fridge for up to five days.

I either microwave a scoop for 15 to 20 seconds or warm it in the oven at 300°F for about 10 minutes.

The cake stays moist and the raspberries keep their juicy tart flavor.

Tips from Me

If you use frozen raspberries, drain them well so the cake does not get soggy.

Pat fresh raspberries dry too. Use high-quality almond extract, just a little goes a long way.

I sometimes toast the sliced almonds before adding them for a nuttier flavor.

Spread the cake mix evenly so the texture is consistent and if the top browns too fast I cover it with foil halfway through baking.