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 brown sugar.
Serve with your favorite ice cream or scoop on freshly whipped cream.
Ingredients needed:
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- 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
Omg!
it's so good.
Pinterest: Pamela W
We all loved it!
Easy and delicious!
Pinterest: Shelly M
How To Make Blackberry Dump Cake
Preheat oven to 350.
Prepare pan
Spray a 9×13 baking pan with non-stick pan spray.
Spread the blackberries in the bottom of the prepared pan.
Sugar
Cover the berries evenly with sugar.
Cake Mix
Sprinkle the cake mix over the blackberries and sugar. Do not press or stir.
Water
Drizzle the water over the cake mix to moisten it.
Melted Butter
Drizzle the melted butter over the remaining dry parts of the cake mix.
Brown Sugar
Crumple the brown sugar over the cake before covering with foil.
Bake
Bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the blackberry cobbler is bubbly and the top is golden brown and crunchy.
Serve
Remove from the oven and serve with vanilla ice cream and/or whipped cream.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
More 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 brown sugar.
- Rhubarb Dump Cake - without jello is the one-pan dessert that uses either fresh rhubarb or frozen rhubarb, yellow cake mix, melted butter and a sprinkle of cinnamon & nutmeg.
- Pineapple dump cake - a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.
Dump cake frequently asked questions, answers and tips:
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
Sprinkle the cake mix over the sugared rhubarb 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.
Side Dishes
Blackberry Dump Cake Recipe (Without Pie Filling)
Ingredients
- 4 Cups (576 g) Blackberries
- 1 box (1 box) Cake mix
- 1 Cup (200 g) Sugar
- 1 Cup (236.59 g) Water
- ½ Cup (113.5 g) Butter melted
- ⅓ Cup (73.33 g) Brown Sugar
Method
- 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.4 Cups (576 g) Blackberries
- Cover the berries evenly with sugar.1 Cup (200 g) Sugar
- Sprinkle the cake mix over the blackberries and sugar. Do not press or stir.1 box Cake mix
- Sprinkle the water over the cake mix to moisten it.1 Cup (236.59 g) Water
- Drizzle the melted butter over the remaining dry parts of the cake mix.½ Cup (113.5 g) Butter
- Crumple the brown sugar over the cake before covering with foil.⅓ Cup (73.33 g) Brown Sugar
- 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.
Equipment
Nutrition
Notes
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Fae says
My berries are frozen should I drain them before I make this
Anna says
I've made this recipe about 3 times in the past year. It's is so easy to make and it tastes amazing either warm or cold, alone or with ice cream or milk. My brother and I love it! Thank you for sharing it.
Sarah Mock says
Thank you so much for sharing Anna! I love when people love my recipes as much as I do. Sarah
Shirley Perry says
Absolutely delicious. Thank you so much for this wonderful recipe. I shared with my neighbor and she loved it also.
Nancy says
My husband and I loved this recipe. It was delicious!! Thankyou.
I also love how you put the measurements below the item. It keeps me from scrolling up and down.
Carol says
If you use frozen then how much longer do you need to bake it ? do you use the same amount of water ? Thank you
Irene Jakubow says
Sounds terrific.Woul frozen blueberries work in this recipe?
Irene Jakubowi says
Could I use frozen blueberries? Would any adjustments be neede?
Cyndi says
Can you make this recipe in a crock pot?
Jeanette M. Spilman says
this is very good, but I had to bake it about 25 minutes longer in order to be done.
Sarah Mock says
Thanks for the note Jeanette. Did you use frozen or fresh fruit?
Sarah
Joseph says
Simply delicious! I followed the directions, but used yellow cake mix. It needed 20 mins uncovered in oven and it had a beautiful crust. It was difficult to wait till it cooled to eat it, we managed somehow. Very yummy and will be making it again.
Sarah Mock says
Thank you Joseph!
Waiting is the hardest part. Thanks for the stars and I hope you come back for more recipes.
Jan says
Why is mine “loose, liquify-y” in the pan? I followed directions & recipe. I did use frozen mixed berries???