Few desserts capture the spirit of summer as neatly as blackberry dump cake. Simplicity defines this cobbler-meets-cake treat. It’s a staple when fresh blackberries are abundant, but frozen fruit works well too—making it an all-season favorite. This recipe turns a handful of pantry staples into a dessert that delivers contrast in every bite: crisp, golden topping; juicy, tart berries; sweet pockets of cake. Whether you’re hosting a casual barbecue or want a quick weeknight treat, blackberry dump cake is here for you.
What Is a Dump Cake?
A dump cake lands somewhere between a cake and a cobbler. There’s no creaming, no need for a stand mixer, no complicated steps. The method is right there in the name: dump. You layer fruit, scatter cake mix on top, dot with butter, and bake. The result combines gooey fruit filling with a soft, crisp golden topping.
Why Blackberry Dump Cake Stands Out
Blackberry dump cake enjoys wide appeal for several reasons:
- Fast, Foolproof Prep
Minimal measuring, no mixing bowls, and fewer dishes make cleanup swift. - Tart-Sweet Balance
Blackberries offer natural tartness. Combined with cake mix and sugar, the filling isn’t too sweet or bland. - Versatility
Swap in other berries, peaches, or a medley of fruits if desired. - Homey Texture
Expect a rustic mix of crisp crust, tender crumb, and burst blackberries.
If you love putting together an effortless dessert that always disappears from the baking dish, blackberry dump cake belongs on your table.
Ingredients
The beauty of this dessert lies in its short ingredient list. For fresh, vivid flavors, stick with high-quality fruit and real butter.
| Ingredient | Notes |
|---|---|
| Blackberries | Fresh or frozen; about 5 cups |
| Cake Mix | Yellow or French vanilla, 1 box (15 oz) |
| Granulated Sugar | 1/2 cup, adjust for taste and ripeness |
| Lemon Juice | 2-3 tablespoons; highlights the fruit |
| Butter | 12 tablespoons cold, sliced thin |
| Optional | Vanilla ice cream or whipped cream |
Using frozen berries? Thaw them first and drain excess liquid to avoid a runny cake.
Step-by-Step Instructions
1. Prep the Baking Dish
Preheat the oven to 350°F (175°C). Grease a 9×13-inch dish with butter or nonstick spray. A ceramic or glass dish helps the fruit bubble up nicely and makes serving easier.
2. Prepare the Berries
- If using fresh berries, rinse them under cold water. Pat dry with a towel to prevent extra water in the pan.
- For frozen berries, thaw and drain before using.
- Add blackberries to the baking dish. Gently toss with lemon juice and granulated sugar until the fruit is coated and evenly spread across the bottom.
3. Add the Cake Mix
Carefully sprinkle dry cake mix over the blackberry mixture. Cover the fruit as much as possible without disturbing the layers underneath. Avoid pressing down; air pockets help the top crisp.
4. Dot with Butter
Slice cold butter into thin pats. Arrange across the surface of the cake mix, spacing evenly. Covering as much as possible ensures a uniformly golden, crispy top.
5. Bake
Transfer the dish to your preheated oven. Bake for 45-55 minutes. Look for a deep golden color on top and bubbling fruit visible around the edges.
6. Cool and Serve
Remove from the oven. Rest for 15-20 minutes before serving to let the filling set and thicken. The best way to enjoy blackberry dump cake? Still warm, with a scoop of vanilla ice cream or a swirl of whipped cream.
Pro Tips for the Best Dump Cake
Perfecting a dump cake is about technique, not precision. Here are a few pointers for a fantastic result:
- Butter Coverage
Use enough butter to moisten most of the cake mix. Dry patches may form if the butter is too sparse. - No Mixing
Layer ingredients. Don’t stir or push down. This creates distinct layers and that signature crust. - Fresh vs Frozen Berries
Both work, but fresh berries yield a firmer texture. Frozen blackberries tend to soften more, blending into the filling. - Personalize the Flavor
Add a pinch of cinnamon or nutmeg to the cake mix for warmth. Top with sliced almonds or shredded coconut for crunch. - Ensure Even Cooking
If the edges brown faster than the center, loosely tent with foil during the last 15 minutes. - Baking for a Crowd?
Double the recipe and use two pans. Dump cake disappears quickly at parties.
Variations and Ingredient Swaps
Part of blackberry dump cake’s charm is adaptability. Here’s how to tailor the recipe to suit your tastes or what you have on hand:
Fruit Variations
- Use a berry medley: Mix blackberries with raspberries or blueberries.
- Add sliced peaches or nectarines for a soft, fragrant twist.
- Try tart cherries for tang and vibrant color.
Cake Mix Alternatives
- Swap yellow cake mix with white, French vanilla, or even spice cake mix.
Flavor Add-Ins
- Sprinkle chopped pecans or walnuts over the top before baking.
- Shred coconut into the cake mix for added sweetness.
Dietary Adaptations
- For dairy-free, use vegan butter sticks.
- Gluten-free cake mix will work if you’re avoiding wheat.
Serving Ideas
Blackberry dump cake is delicious on its own, but even better with finishing touches:
- Ice Cream: Vanilla is classic, but try honey, coconut, or lemon for contrast.
- Whipped Cream: Sweetened cream or Greek yogurt adds tang.
- Herbs: Fresh mint leaves bring a pop of color and a cooling note.
For summer gatherings, serve right from the pan with a big spoon. For dessert tables, let guests scoop their own and choose toppings.
Storage and Make-Ahead Instructions
If you manage to have leftovers, storing and reheating is easy:
Storing
- Cool completely at room temperature.
- Cover the dish tightly with plastic wrap or transfer servings to airtight containers.
- Keep refrigerated for up to 4 days.
Freezing
- Wrap the cooled cake in plastic, then foil.
- Freeze for up to 1 month.
- Thaw overnight in the refrigerator before reheating.
Reheating
- For single servings, microwave for about 1 minute.
- To reheat an entire pan, cover with foil and warm in a 350°F oven for about 20-25 minutes.
Tip: The topping regains crispness best in the oven rather than the microwave.
Blackberry Dump Cake: Frequently Asked Questions
Can I make dump cake ahead of time?
Yes. Bake the cake and refrigerate. Reheat just before serving for best texture.
What if my cake mix has dry spots after baking?
Add a drizzle of melted butter or cream and bake an extra 5 minutes. Next time, use more butter or slice it thinner for better coverage.
Why is my filling runny?
Dump cake firms up as it cools. If you dig in straight from the oven, expect a softer texture. Letting it rest allows the juices to set.
Can I use other fruit?
Absolutely. Substitute with strawberries, blueberries, peach slices, or even apple chunks.
Ingredient Quality and Seasonality
Fresh, in-season blackberries produce the brightest flavor and best texture. Farmers markets or pick-your-own fields yield berries that are sweet with a tart edge—perfect for desserts. Out of season, frozen berries work and require only a quick thaw and proper draining.
Pair your fruit with high-quality butter and your favorite simple cake mix. This basic combination allows for endless improvisation.
Wrapping Up
Blackberry dump cake brings together ease, flavor, and versatility. With just minutes of prep, you can enjoy warm, fruity dessert with a crisp topping. Serve it at cookouts, potlucks, or simply when you need a no-fuss treat that celebrates fruit at its best. Tweak the base recipe as you please—experiment with fruits, topping, and mix-ins to make it your own. Once you see how little effort yields so much comfort, you’ll come back to this dish all year long.
Blackberry Dump Cake
Dessert doesn’t get much easier than blackberry dump cake. You only need five ingredients. With minimal effort, you’ll have a crave-worthy treat.
Ingredients
- 1 tablespoon lemon juice
- 1 cup (2 sticks) cold butter, thinly sliced
- 1 box (15.25 oz) French vanilla or yellow cake mix
- 4 cups fresh or frozen blackberries
- 1/2 cup granulated sugar
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish. Use butter or cooking spray.
- If you are using fresh blackberries, rinse them and pat them dry. If you are using frozen blackberries, let them thaw first. Place the blackberries in the prepared baking dish. Sprinkle the lemon juice and sugar over the berries. Gently toss to combine. Spread the berries evenly in the dish.
- Sprinkle the dry cake mix evenly over the top of the blackberries. Use the back of a spoon. Spread it out into an even layer.
- 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.
- Place the baking dish in the preheated oven. Bake for 45-55 minutes. The dump cake is done when the top is golden brown. The blackberry filling should be bubbling around the edges.
- Remove from the oven. Let cool for at least 15 minutes before serving. This will allow the filling to thicken slightly.
- Serve the blackberry dump cake warm. Or serve it at room temperature. Add a scoop of vanilla ice cream on top. Or add a dollop of whipped cream. Enjoy!