Sprinkle $\frac{1}{2}$ cup granulated sugar evenly over the berries. Dump the dry lemon cake mix directly over the sugared fruit, spreading it out to cover the berries as much as possible. Do not stir.
Slowly drizzle $\frac{1}{2}$ cup of melted butter across the top of the cake mix, covering as much surface as possible. A few small dry patches are normal and will bake into a crisp topping.
Place the lid on the slow cooker. Cook on HIGH for 2 to $2\frac{1}{2}$ hours or on LOW for $3\frac{1}{2}$ to 4 hours, until the berries are bubbling at the edges and the cake topping is set.
Turn off the heat and let the dump cake sit covered for 10 to 15 minutes to thicken. Scoop warm into bowls and top with vanilla ice cream, whipped cream, or yogurt.
| Variation | Adjustments / Additions | Best Served For |
| Picky Eaters / Mild Berry | Swap 1 cup blueberries for 1 cup frozen sliced peaches or strawberries. | Casual family weeknight dessert |
| Extra Citrus Zest | Stir 1 tsp fresh lemon zest into the dry cake mix and add 1 tbsp lemon juice over the berries. | Summer potlucks & dinner parties |
| Breakfast Parfait Style | Top warm dump cake with vanilla Greek yogurt and a sprinkle of crunchy granola. | Weekend brunch or breakfast treat |
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