This blackberry dump cake is one of those classic “pantry miracle” desserts that comes to the rescue when you need something sweet in a hurry. My Aunt Denise swears by it—just three simple shelf-stable ingredients turn into a treat that tastes like you spent hours baking.
A buttery, golden topping bakes over warm, juicy blackberry filling, and the dessert usually disappears before it even has a chance to cool. It’s perfect for weeknights, potlucks, or unexpected guests when you want a dessert with zero fuss.
Serve it warm straight from the casserole dish with a scoop of vanilla ice cream or a dollop of whipped cream melting into the berries. It’s just as delightful with coffee after dinner or tea on a chilly afternoon. For larger gatherings, place it on the table family-style and watch it vanish in no time.
Blackberry Dump Cake
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Blackberry pie filling | 2 cans (21 oz each) | |
| Yellow cake mix | 1 box (15.25 oz) | Dry, unprepared |
| Unsalted butter | ½ cup (1 stick), melted | |
| Nonstick spray or butter | For greasing |
Instructions
1. Preheat the oven
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