Slow-Cooker Mixed Berry Oatmeal Dump Cake Tips, FAQ & printable recipe

Tips for success

For the crispiest topping, make sure the butter is drizzled evenly and covers as much of the dry mix as possible. If some spots are dry, they will remain powdery.

You can also use a spoon to gently press the dry mix down slightly, but avoid stirring. If your slow cooker runs hot, check at 2 1/2 hours to prevent over-browning.

The dump cake is best served warm, but it is also delicious at room temperature. If you have leftovers, reheat individual portions in the microwave for 30 seconds.

The topping will soften upon reheating, but the flavor remains wonderful. For a special touch, serve with a scoop of vanilla ice cream instead of yogurt.

Variations

• Peach Melba: Replace half the mixed berries with 3 cups of frozen peach slices. The peaches add a sweet, floral note that pairs beautifully with the raspberries and blueberries. Cook time remains the same.
• Cherry Almond: Use 6 cups of frozen dark sweet cherries and add 1/2 teaspoon of almond extract to the melted butter. The almond flavor complements the cherries, and the topping gets an extra nutty crunch if you sprinkle 1/4 cup sliced almonds on top before cooking.
• Apple Cinnamon: Substitute the berries with 6 cups of frozen apple slices and add an extra teaspoon of cinnamon. The apples will soften and create a chunky, pie-like filling. Consider adding 1/4 cup of raisins for extra sweetness.
• Tropical: Use 6 cups of frozen mango, pineapple, and strawberry mix. The tropical fruits are juicier, so the cook time may be slightly longer. Reduce the brown sugar to 1/3 cup and add 1/2 cup of shredded coconut to the topping.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The topping will soften, but the flavor remains.

Freezer

Can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat in the microwave or oven.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F oven for 10-15 minutes.

Store leftover dump cake in an airtight container in the refrigerator for up to 4 days. The topping will soften as it sits, but the flavor will still be delicious. To reheat, spoon a portion into a microwave-safe bowl and heat for 30-45 seconds, or until warm.

This dump cake can be assembled up to 24 hours ahead. Layer the berries, dry ingredients, and butter in the slow cooker, cover, and refrigerate.

When ready to cook, add 15-20 minutes to the cook time to account for the cold start. Alternatively, cook the dump cake completely, then cool and refrigerate. Reheat in the slow cooker on LOW for 1-2 hours, or in the microwave.

Serving ideas

Serve the dump cake warm, scooped into bowls. A dollop of Greek vanilla yogurt adds a tangy creaminess that balances the sweet berries.

A drizzle of honey enhances the natural fruit flavors. The combination of hot, crisp topping and cool yogurt is irresistible.

This dessert is also lovely with a scoop of vanilla ice cream or a spoonful of whipped cream. For brunch, serve it alongside a cup of coffee or tea. The leftovers are just as good the next day, either warmed or straight from the fridge.

Frequently asked questions

Recipe card

Slow-Cooker Mixed Berry Oatmeal Dump Cake

Prep 10 minCook 3 hTotal 3 h 10 minServes 8

Ingredients

• 6 cups frozen mixed berries (blackberries, raspberries, blueberries)
• 1 box yellow cake mix (about 15.25 oz)
• 1 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted (1 stick)
• Greek vanilla yogurt, for serving
• Honey, for drizzling, to taste

Instructions

1. Place the frozen mixed berries in an even layer in the bottom of a 6-quart slow cooker. Spread them out so they cover the entire bottom. No need to thaw the berries first.
2. Sprinkle the yellow cake mix evenly over the berries. Then sprinkle the rolled oats, brown sugar, and cinnamon over the cake mix. Do not stir; the layers will create a crumble as it cooks.
3. Drizzle the melted butter evenly over the entire surface. Try to cover as much of the dry topping as possible, but do not stir. The butter will help the topping crisp as it bakes.
4. Cover the slow cooker with the lid and cook on HIGH for 3 hours. Do not open the lid during cooking, as this releases heat and extends the cook time. The berries will bubble and the topping will set into a crisp.
5. After 3 hours, the topping should be golden and crisp to the touch. The berry juices will be bubbling around the edges. If the topping is still soft, cook for another 15-30 minutes, checking every 15 minutes.
6. Turn off the slow cooker and let the dump cake rest for 10 minutes. This allows the juices to settle and the topping to firm up slightly, making it easier to serve.
7. Scoop the warm dump cake into bowls. Top each serving with a dollop of Greek vanilla yogurt and a drizzle of honey. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

68 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.