Blackberry Dump Cake

Recipe

Servings:

Author: Jaclyn

Prep: 10

Cook: 40

Total: 50

This easy blackberry dump cake combines canned blackberry filling, fresh berries, cake mix, and butter for a quick and easy dessert. Serve warm with vanilla ice cream for a heavenly treat!

Ingredients

▢ 21 ounce blackberry pie filling
▢ 2 cups fresh or frozen blackberries about 10 ounces
▢ ½ cup granulated sugar
▢ ¼ teaspoon ground cinnamon
▢ 15.25 ounce yellow cake mix
▢ ¾ cup unsalted butter cold and thinly sliced

Instructions

Preheat the oven to 350 ℉. Coat a 9×13 baking dish with non-stick cooking spray.
Add blackberry fruit filling and fresh blackberries to the baking dish. Gently mix together in pan, coating fresh blackberries with the filling. Spread into an even layer.
21 ounce blackberry pie filling, 2 cups fresh or frozen blackberries
Sprinkle sugar and cinnamon evenly over blackberry filling.
½ cup granulated sugar, ¼ teaspoon ground cinnamon
Next, sprinkle the dry cake mix evenly on top.
15.25 ounce yellow cake mix
Top with slices of butter, covering as much of the cake mix as possible.
¾ cup unsalted butter
Bake at 350ºF for 40 minutes, or until golden brown on top and bubbly aroudn the edges. Serve warm with fresh blackberries and vanilla ice cream or whipped cream.

Notes

I cut each tablespoon of butter into thirds, to get a total of 36 slices. I usually place butter slices in 4 rows of 9, to cover cake mix as much as possible.

Optional: check on the cake after about 10 minutes of baking. If any of the cake mix looks dry, use a spatula to gently mix in the dry spots with the wet batter.

Refrigerate leftovers for up to 5 days. Freeze up to 3 months in an airtight container. Reheat in the microwave for 20–30 seconds.

Nutrition

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