Blackberry Dump Cake

This easy blackberry dump cake is a quick, crowd-pleasing dessert made with juicy blackberry filling and a buttery cake mix topping. With minimal prep and a scoop of vanilla ice cream, it’s perfect for busy weeknights or last-minute guests. Think of it as an easy blackberry cobbler that comes together in no time!

This is one of those easy desserts I always keep in my back pocket. It’s quick, reliable, and delicious—great for when you need something sweet without much fuss.

Like other dump cakes, including lemon blueberry dump cake, strawberry dump cake, chocolate cherry dump cake, and apple dump cake, it’s made by layering ingredients right in the pan. No mixing bowls needed!

It bakes up like a warm cobbler with a golden, buttery topping and a rich, sweet blackberry filling. A hint of cinnamon makes it even cozier. One bite, and you’ll see why it’s a favorite.

Ingredients for Blackberry Dump Cake Cobbler

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Blackberry pie filling – Found in a can, sometimes labeled “blackberry fruit filling.”
• Fresh or frozen blackberries – Thaw frozen blackberries first to avoid adding extra liquid in the filling.
• Sugar and cinnamon – Adds sweetness and a warm depth of flavor.
• Yellow cake mix – Any store-bought cake mix will do. If you’re wondering about cake flavors, you can absolutely substitute a different kind. More on that later.
• Unsalted butter– Cold and thinly sliced into about 36 slices so it melts evenly while baking. You could also use melted butter and drizzle that over the cake if you prefer.

How to Make this Blackberry Dump Cake Recipe

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

1. Add blackberry filling to the bottom of a greased 9×13 baking dish. Sprinkle in the fresh blackberries and stir so that they’re covered in the filling. Spread it out evenly.
2. Sprinkle cinnamon and sugar over berry layer.
3. Evenly sprinkle dry cake mix over the berries.
4. Place pats of butter on top, spreading them to cover as much of the cake as possible.
5. Bake as directed in the recipe card below. Serve warm with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Storage

Refrigerator: Store leftovers in the fridge for up to 5 days, covered in an airtight container.

Freezer: Once completely cooled, cover the baking dish with plastic wrap (make sure it can go in the freezer), and keep frozen for up to 3 months. Thaw in the fridge overnight.

How to Reheat: You don’t need to eat this cake warm, but if you prefer it that way, a quick zap in the microwave is all you need.

Additions and variations

• Swap the filling. Replace the can of blackberry pie filling with any fruit filling you like. Strawberry pie filling with fresh strawberries, raspberry pie filling with fresh raspberries, etc. For the summer you could try coconut cake mix with a pineapple filling.
• Add different berries. You can also substitute the fresh blackberries with any other berry. Or use a combination of a couple of different berries. Blackberries and strawberries would great!
• Use a different box cake mix. Try lemon cake mix, white cake mix, or even chocolate cake mix!
• Crunchy topping: Sprinkle chopped pecans or oats before baking.
• No fresh berries? Replace fresh berries with 1 1/2 cans of pie filling. (2 cans is too much for the amount of cake mix.)

More Fruity Dessert Recipes

• Rhubarb Dump Cake
• Orange Juice Cake
• Strawberry Crumb Cake
• Lemon Bundt Cake with Cake Mix