3-Ingredient Blackberry Dump Cake

This blackberry dump cake is the easiest dessert you can throw together on a busy weeknight, no mixing bowl required. It feels like a warm fruit cobbler but is nearly hands-off.

With just a can of pie filling, a box of dry cake mix, and melted butter, the oven does the work. You end up with a bubbly, golden top and jammy blackberries that taste like you put in real effort.

Why This Dump Cake Works

There is no measuring, no creaming, no stress. It’s the kind of dessert I bring out when the oven is already hot and I need something sweet in under an hour. The edges get crispy, the top stays buttery, and the fruit bubbles up around the cake, making every spoonful a little different.

I appreciate that it tastes like a homemade cobbler but takes a fraction of the effort. The tart blackberries cut through the rich, sweet cake, so it never feels cloying.

Ingredients

• 1 (21 oz) can blackberry pie filling: use any brand; check the label if you want seedless
• 1 (15.25 oz) box yellow cake mix: a classic butter or vanilla cake mix both work well
• 1/2 cup (1 stick) unsalted butter: melted; salted butter is fine, just skip any extra salt later

Variations / Substitutions

• Change the fruit: swap the blackberry for cherry, peach, or apple pie filling. The bake time stays the same.
• Play with cake mix flavors: white, butter pecan, or spice cake mix each bring a different warmth to the fruit.
• Add a crunch topping: scatter 1/4 cup chopped pecans or walnuts over the dry mix before drizzling the butter.
• Make it dairy-free with caution: melted coconut oil works in place of butter, though the top will be less rich and golden.

Try the same method with cherry pie filling and chocolate cake mix for a Black Forest version.

How to Make 3-Ingredient Blackberry Dump Cake

Step 1: Spread the Fruit

Preheat your oven to 350°F (175°C). Pour the entire can of blackberry pie filling into a 9×13-inch baking dish and spread it into an even layer with a spatula.

Step 2: Top with Cake Mix and Butter

Sprinkle the dry cake mix evenly over the fruit, breaking up any large lumps with your fingers. Drizzle the melted butter slowly over the top, aiming to cover as many dry spots as you can. Do not stir the layers together.

Step 3: Bake Until Golden and Bubbly

Place the dish in the oven and bake for 45 to 50 minutes. The cake is ready when the top is deeply golden and the blackberry filling is bubbling up thickly around the edges.

Step 4: Scoop and Serve Warm

Let the dump cake sit for about 5 to 10 minutes so it sets slightly, then scoop it into bowls. Serve it warm with vanilla ice cream or a spoonful of whipped cream.

Tips for the Best Dump Cake

• Use a disposable foil pan if you want zero cleanup. Everything bakes the same and you can leave the dish behind at a potluck.
• Give the box of cake mix a quick whisk before opening it. This breaks up any hidden clumps and helps it sprinkle like a soft powder.
• If the top looks pale after 45 minutes, move the dish to the upper oven rack for the last 5 minutes, or run it under a low broiler for just a minute until it deepens in color.

Bake times by dish size:

Storing Leftover Dump Cake

• Refrigerate: Cover the dish tightly or transfer leftovers to a container. It keeps well in the fridge for up to 4 days.
• Reheating: A microwave for 30 seconds to 1 minute warms a serving just enough. Or pop it in a 300°F oven for 10 minutes to recrisp the edges.

Frequently Asked Questions

Can I use fresh blackberries instead of canned pie filling?

Yes. Toss 4 cups of fresh or thawed frozen blackberries with 1/2 cup sugar and 2 tablespoons cornstarch, and spread that mixture in the dish.

Why did my cake mix stay dry and powdery?

This usually happens when the butter is not distributed enough or the pan is too small for the dry mix. Pour the melted butter slowly and try to cover every dry patch. A 9×13 dish gives the right surface area.

Can I make this dessert dairy-free?

Melted coconut oil can replace the butter, but it will bake slightly less golden and the flavor shifts. For a true buttery taste, stick with butter.

How do I keep it from tasting too sweet?

Blackberries are naturally tart, so they balance the sweetness of the cake mix. Serving it with a dollop of unsweetened whipped cream or a splash of plain yogurt also helps.

Blackberry Dump Cake Recipe

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 405

Ingredients Method Notes

Ingredients

  

• 1 (21 oz) can blackberry pie filling
• 1 (15.25 oz) box yellow cake mix
• 1/2 cup unsalted butter, melted

Method

 

1. Heat oven to 350°F. Spread the pie filling evenly in a 9×13-inch baking dish.
2. Sprinkle the dry cake mix over the fruit; break up clumps. Drizzle the melted butter over the top, covering as much of the dry mix as you can. Do not stir.
3. Bake for 45 to 50 minutes, until the top is golden and the fruit bubbles at the edges.
4. Let cool for 5 to 10 minutes, then scoop into bowls. Serve warm.

Notes

For extra crunch, scatter 1/4 cup chopped pecans over the cake mix before adding the butter. Leftovers reheat well.