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    Home | Dessert Recipes

    Blackberry Dump Cake Recipe (Without Pie Filling)

    Dated: June 2, 2021 Last Modified: December 30, 2021 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
    Jump to Recipe Print Recipe
    Blackberry Dump Cake square image

    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.

    Blackberry Dump Cake vertical image with full pan of cake in the background

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

    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:

    Blackberry Dump Cake ingredients on a wooden surface
    • 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:

    frozen blackberries in a sinlge layer in a 9 x 13
    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. sugar sprinkled over blackberries in a 9 x 13 glass pan
    4. Cover the berries evenly with sugar. white cake mix sprinkled over Blackberries for dump cake
    5. Sprinkle the cake mix over the blackberries and sugar. Do not press or stir. adding water over the cake mix
    6. Sprinkle the water over the cake mix to moisten it. adding melted butter to Blackberry Dump Cake
    7. Drizzle the melted butter over the remaining dry parts of the cake mix. brown sugar sprinkled over the Blackberry Dump Cake
    8. Crumple the brown sugar over the cake before covering with foil. foil covered 9 x 13 pan
    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.

    🧁 More Dump Cake Recipes

    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:

    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 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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    Blackberry Dump Cake square image

    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.
    4.85 from 26 votes
    Print Recipe
    Note From Sarah

    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!

    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Prevent 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

    9x13 Pyrex pan

    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

    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

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    « Simple Keto Margarita Recipe (Without Limeade)
    Pineapple Dump Cake Without Cherries »
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah Mock

      April 01, 2022 at 12:59 pm

      Thanks for the note Jeanette. Did you use frozen or fresh fruit?
      Sarah

    2. Jeanette M. Spilman

      March 31, 2022 at 6:17 pm

      5 stars
      this is very good, but I had to bake it about 25 minutes longer in order to be done.

    3. Sarah Mock

      January 02, 2022 at 3:58 pm

      Thank you Joseph!
      Waiting is the hardest part. Thanks for the stars and I hope you come back for more recipes.

    4. Joseph

      January 02, 2022 at 11:54 am

      5 stars
      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.

    5. Jan

      October 12, 2021 at 1:41 pm

      Why is mine “loose, liquify-y” in the pan? I followed directions & recipe. I did use frozen mixed berries???

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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