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.
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Serve with your favorite ice cream or scoop on freshly whipped cream.
Here is why this cake mix 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 recipe.
- 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
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
How to make blackberry dump cake:
- 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.
- Drizzle 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.
- Once covered, 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.
- Remove from the oven and serve with vanilla ice cream and/or whipped cream.
🧁 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.
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📖 Recipe
Blackberry Dump Cake
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 4 cups Blackberries
- 1 box Cake mix
- 1 cup Sugar
- 1 cup Water
- ½ cup Butter (melted)
- ⅓ 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.4 cups Blackberries
- Cover the berries evenly with sugar.1 cup 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 Water
- Drizzle the melted butter over the remaining dry parts of the cake mix.½ cup Butter
- Crumple the brown sugar over the cake before covering with foil.⅓ cup 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.
Notes
Nutrition
Nutrition Disclosure
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.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock
Thank you so much for sharing Anna! I love when people love my recipes as much as I do. Sarah
Anna
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.
Nancy
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.
Irene Jakubow
Sounds terrific.Woul frozen blueberries work in this recipe?
Sarah Mock
Thanks for the note Jeanette. Did you use frozen or fresh fruit?
Sarah
Jeanette M. Spilman
this is very good, but I had to bake it about 25 minutes longer in order to be done.
Sarah Mock
Thank you Joseph!
Waiting is the hardest part. Thanks for the stars and I hope you come back for more recipes.
Joseph
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.
Jan
Why is mine “loose, liquify-y” in the pan? I followed directions & recipe. I did use frozen mixed berries???