Blackberry Dump Cake

This blackberry dump cake is my go-to summer dessert! 

I know the name sounds a little weird, but trust me, this cake is insanely delicious and so easy to make. And it only takes five ingredients! You don’t even have to mix anything.

It’s the perfect balance of tart, sweet, and buttery goodness. I like to serve it warm with a big ol’ scoop of vanilla ice cream.

Try it for your next cookout, and watch it disappear! 

Why You’ll Love This Blackberry Dump Cake

There are plenty of reasons to love this treat!

• Effortless Simplicity: It’s the epitome of a no-fuss dessert. It takes just a handful of ingredients and minimal prep.
  
• Seasonal Showcase: When blackberries are at their peak, this dessert allows their natural sweetness and flavor to shine.
  
• Rustic Charm: The imperfect, cobbler-like appearance adds to its homemade appeal.
  
• Stress-Free Indulgence: This is a low-stress way to satisfy your sweet tooth. It’s quick and delicious!

Ingredients

Here’s a list of what you need to make blackberry dump cake:

• Fresh or Frozen Blackberries: Juicy, plump blackberries are the star of the show!
  
• French Vanilla or Yellow Cake Mix: The shortcut that makes this dessert so easy.
  
• Cold Butter: It melts into the cake mix creating a crisp, crumbly topping.
  
• Granulated Sugar: A sprinkle of white sugar enhances the natural sweetness of the blackberries.
  
• Lemon Juice: Just a squeeze brightens the berry flavor and keeps the filling from being too sweet.
  
• Vanilla Ice Cream or Whipped Cream: The perfect finishing touch to this warm, fruity dessert.

How to Make Blackberry Dump Cake

You can have this cake ready in a few easy steps:

1. Prep the oven and dish. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
   
2. Prepare the blackberries. If using fresh blackberries, rinse them and pat dry. If using frozen, let them thaw first. Place the blackberries in the prepared baking dish. Sprinkle with the lemon juice and sugar, then gently toss to combine. Spread out the berries evenly in the dish.
   
3. Add the cake mix. Sprinkle the dry cake mix evenly over the top of the blackberries. Use the back of a spoon to spread it out into an even layer.
   
4. Top with butter. Slice the cold butter into thin pats. Place the butter slices evenly over the entire surface of the cake mix. Try to cover as much of the cake mix as possible.
   
5. Bake the cake. Place the baking dish in the preheated oven and bake for 45-55 minutes. The dump cake is done when the top is golden brown and the blackberry filling is bubbling around the edges.
   
6. Cool before serving. Remove from the oven and let cool for at least 15 minutes before serving. This will allow the filling to thicken slightly.
   
7. Serve with toppings. Serve the blackberry dump cake warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy!

Tips For the Best Blackberry Dump Cake

These tried-and-true tips will make your cake the best it can be:

• Don’t try to be perfect! Sprinkle the cake mix evenly over the fruit, but don’t stress about perfection. It’s called a “dump” cake for a reason!
  
• Resist the urge to mix. Do not stir or press the cake mix into the fruit filling. Layering the ingredients ensures a crusty, crumbly, buttery top and a gooey interior.
  
• Swap out the fruit. Feel free to use any juicy fruit you like, such as peaches, cherries, apples, or a mix.
  
• Test out new toppings. Add a dash of cinnamon or other spices to the cake mix. Finely chopped nuts or shredded coconut add a nice texture.
  
• Give it a shake! Before baking, give the baking dish a gentle shake to help distribute the cake mix and butter for even cooking.

How to Store

If you have leftover cake, here’s how to store it so you can enjoy it again:

To Store: Cover the baking dish tightly with plastic wrap. Or, transfer leftovers to an air-tight container and refrigerate for up to 4-5 days. Store in the refrigerator once it cools completely to room temperature.

To Freeze: Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 1 month. Thaw overnight in the refrigerator.

To Reheat: Reheat individual servings in the microwave for 45-60 seconds until warmed through. Or, cover the baking dish with foil and reheat in a 350°F oven for about 20 minutes or until heated through.