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Raspberry Vanilla Dump Cake

Ingredients

• 1 box vanilla cake mix
• 2 cups fresh or frozen raspberries
• 1/2 cup brown sugar (if using fresh raspberries)
• 1/2 cup unsalted butter, melted
• 1/2 cup white chocolate chips (optional)
• 1 teaspoon vanilla extract
• Whipped cream or vanilla ice cream, for serving (optional)

Directions

Preheat Oven and Prepare Baking Dish:

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Layer Raspberries:

If using fresh raspberries, mix them with brown sugar in a bowl.
Spread the raspberries evenly in the bottom of the prepared baking dish.
Add Cake Mix:

Sprinkle the dry vanilla cake mix evenly over the raspberries.
Add Butter and Vanilla:

Drizzle the melted butter evenly over the dry cake mix.
Sprinkle vanilla extract evenly over the cake mix and butter.
Top with White Chocolate Chips:

If using, sprinkle white chocolate chips evenly over the top.
Bake:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Cool and Serve:

Allow the cake to cool for a few minutes before serving.
Serve warm, optionally with whipped cream or vanilla ice cream.
Preparation time: 10 minutes | Cooking time: 45-50 minutes