Blackberry Dump Cake Recipe

Blackberry Dump Cake is the one-pan dessert that uses either fresh blackberries or frozen blackberries, white cake mix, melted butter and a sprinkle of bown sugar.

Serve with your favorite ice cream or scoop on freshly whipped cream.

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Here is why this recipe is amazing:

• A great way to use up extra frozen blackberries you have stored in the freezer.
• Made in one pan so minimal dished to wash!
• Crunchy, sweet cobbler-like topping over blackberries is a delicious dessert.
• An easy recipe that is a favorite with the whole family.

Ingredients needed:

• Blackberries – fresh, frozen or a combination of both
• Cake mix – I use yellow or white mix.
• Sugar – white sugar
• Water – yup you will need water for this recipe
• Butter – melted, I use salted butter but use unsalted if you prefer
• Brown Sugar – This is going to be sprinkled over the top before baking the cake

How to make blackberry dump cake:

1. Preheat oven to 350.
2. Spray a 9×13 baking pan with non-stick pan spray. 
3. Spread the blackberries in the bottom of the prepared pan. 
4. Cover the berries evenly with sugar. 
5. Sprinkle the cake mix over the blackberries and sugar. Do not press or stir. 
6. Sprinkle the water over the cake mix to moisten it. 
7. Drizzle the melted butter over the remaining dry parts of the cake mix.
8. Crumple the brown sugar over the cake before covering with foil.
9. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy. 
10. Remove from the oven and serve with ice cream and/or whipped cream.

Dump cake frequently asked questions, answers and tips:

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Blackberry Dump Cake

Sarah Mock

Blackberry Dump Cake is the one-pan dessert that uses either fresh blackberries or frozen blackberries, white cake mix, melted butter and a sprinkle of bown sugar.

5 from 8 votes

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert Recipes

Cuisine American

Servings 10 servings

Calories 404 kcal

Equipment

• 9×13 Pyrex pan

Ingredients

  

1x2x3x

• 4 cups Blackberries
• 1 box Cake mix
• 1 cup Sugar
• 1 cup Water
• 1/2 cup Butter melted
• 1/3 cup Brown Sugar

Instructions

 

• Preheat oven to 350.
• Spray a 9×13 baking pan with non-stick pan spray.
• Spread the blackberries in the bottom of the prepared pan.
• Cover the berries evenly with sugar.
• Sprinkle the cake mix over the blackberries and sugar. Do not press or stir.
• Sprinkle the water over the cake mix to moisten it.
• Drizzle the melted butter over the remaining dry parts of the cake mix.
• Crumple the brown sugar over the cake before covering with foil.
• Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
• Remove from the oven and serve with ice cream and/or whipped cream.

Notes

Does this cake need to be refrigerated?

Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.

How to reheat this cake.

I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.

Cake mix tips:

Sprinkle the cake mix over the fruit and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 75gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 443mgPotassium: 138mgFiber: 4gSugar: 52gVitamin A: 407IUVitamin C: 12mgCalcium: 140mgIron: 1mg

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.