My 3-Ingredient blackberry dump cake recipe is easy and delicious! With just cake mix, pie filling, and butter–and one optional ingredient–this cobber is super quick and hassle-free, so it’s the perfect dessert for beginner cooks. And since this recipe makes a 9×13 cobbler, it’s also great for feeding crowds. If you want an easy summer cobbler recipe, especially one with a crunchy crumble top, then keep reading to learn how to make blackberry dump cake with 3 ingredients.
Blackberry Dump Cake Ingredients
My 3-ingredient blackberry dump cake has just a few, simple ingredients:
Cake Mix – 1 15.25 oz box. I used white, but you could also use yellow.
Pie Filling – 2 21 oz cans. Be sure to use two cans–just one isn’t enough.
Butter – 2 sticks of unsalted butter.
In addition to the 3 base ingredients, I highly recommend adding:
Lemon Juice – 1.5 Tablespoons. As in my apple dump cake recipe, a bit of lemon juice really brings out the fruit flavor. While not absolutely necessary, I highly recommend adding
Tools:
When you make this recipe, make sure you have:
9×13 pan – If you don’t have a 9×13 pan, you can divide the ingredients in half and use two 8×8 baking dishes.
Spatula or Large Spoon – You’ll need a spatula or large spoon to not only scoop out the canned blackberry pie filling but also to spread it out in the baking dish.
How to Make Blackberry Dump Cake with 3 Ingredients
Learning how to make blackberry dump cake with 3 ingredients is easy. You just have to follow a few, easy steps:
Butter the 9×13 Baking Dish
Before starting the recipe, it’s important to butter the baking dish. I opened one of the sticks of butter and used it to grease the 9×13 dish, but you can use non-stick spray if you want.
Keep the Butter in the Refrigerator
After greasing the dish, remember to put the 2 sticks of butter back into the refrigerator so it’ll be easier to slice.
Dump in the Pie Filling
Once the greased, it’s time to start the dump cake recipe by “dumping” in the 2 cans of blackberry pie filling. Be sure to use a large spoon or spatula to spread out the pie filling evenly.
Add Lemon Juice (If Using)
Although it’s not absolutely required for the recipe, I highly recommend sprinkling 1.5 Tablespoons of lemon juice over the blackberry pie filling to really bring out the berry flavor.
Sprinkle the Cake Mix over the Pie Filling
Once the blackberry pie filling layer is in the baking dish, “dump” in the cake mix by moving the bag back and forth over the baking dish as you sprinkle the raw cake mix on top of the filling.
Smooth Out the Cake Mix
Use the back of a spoon to smooth it out, breaking up large lumps along the way. Although it seems a bit counterintuitive, don’t press down on the cake mix–simply spread it out so it rests lightly on top of the pie filling underneath.
Slice the Butter into Pads
The next step is probably the hardest, most time-consuming part of this 3-ingredient blackberry dump cake recipe. Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon.
Lay the Pads on Top of the Cake Mix
As you cut the butter into thin pads, lay those pads on top of the cake mix, making sure they’re spaced closely yet evenly across the top. As the butter melts, it will soak down and into the raw cake mix, turning it into a crispy, crunchy crumble topping.
Bake
Once the slices of butter are on top of the cake mix, put the 3-ingredient blackberry dump cake into the oven and bake at 350F, uncovered, for 1 hour.
Serve
Let the dump cake cool down for 15-30 minutes so that the pieces don’t fall apart when you cut and serve them.
3-Ingredient Blackberry Dump Cake FAQ’s
How to Serve 3-Ingredient Blackberry Dump Cake
Even though this 3-ingredient blackberry dump cake is absolutely amazing served plain, it’s also good with:
Ice Cream – Vanilla ice cream is always good with fruit pies, cobblers, and dump cakes.
Whipped Cream – If you’ve never made homemade whipped cream before, my simple whipped cream recipe using an immersion blender is perfect: it’s easy, quick, and delicious!
Cool Whip – If you don’t like whipped cream, whipped topping is a good alternative.
How Many Servings Does Cake Recipe Make?
Although it all depends on the size of the portions, this recipe makes a 9×13 dump cake, so you should be able to cut it into 12-16 pieces that would be big enough to satisfy most people.
Does Blackberry Dump Cake Need to be Refrigerated?
Yes. Once your blackberry dump cake cools down to room temperature, store it in the refrigerator, uncovered. I don’t recommend covering it because trapping in the moisture can make the topping soggy.
How Long Does Blackberry Dump Cake Keep?
This 3-ingredient blackberry dump cake should keep in the refrigerator for 2-3 days. Although it will likely be good for 4-5, the moisture in your refrigerator will start making the crumble soggy after the 3rd day.
Can You Freeze Blackberry Dump Cake?
Yes! To freeze blackberry dump cake, cut it into individual portions, place them on paper plates, wrap them in plastic wrap, and then freeze the pieces. To serve, take them out of the freezer, take off the plastic wrap, and either defrost in the refrigerator or in the microwave.
Can You Use Yellow Cake Mix?
Yes! Both white and yellow cake mix are fairly neutral, so you could use either in this recipe.
Can I Pour Melted Butter Over the Top?
No. Unfortunately, I don’t recommend pouring melted butter on top of the cake mix. If you do, it will be hard to make sure it’s poured over evenly, resulting in dry, tasteless patches.
Blackberry Dump Cake Recipe Variations
Some blackberry dump cake recipe variations you might want to try include:
Fresh or Frozen Blackberries – Using fresh or frozen berries instead of pie filling would likely give this dump cake even more fruit flavor.
Lemon Cake Mix – Lemon juice helps to bring out the berry flavor, so I’m curious how lemon dump cake would affect this recipe.
Strawberry Cake Mix – A strawberry cake mix top and blackberry filling would make for an interesting mixed berry dessert. If you try this, let me know!
More 3-Ingredient Dump Cake Recipes
If you liked the ease and simplicity of this 3-ingredient blackberry cobbler recipe, you might also like:
3-Ingredient Lemon Dump Cake – If you like lemon but don’t like the acidity, this recipe is for you.
3-Ingredient Strawberry Dump Cake – You’ll love the golden brown top and bright red filling.
Pumpkin Dump Cake with 3 Ingredients – This is an easy fall dessert that everyone will love.
More Blackberry Recipes
If you love the sweet and sour flavor profile of blackberries, check out these other recipes:
Blackberry Cobbler with Pie Crust – Frozen berries make this old fashioned cobbler easy.
3-Ingredient Blackberry Dump Cake Directions
3 Ingredient Blackberry Dump Cake
Ingredients
- 1 15.25 oz box white cake mix
- 2 21 oz cans blackberry pie filling (598.5g each can)
- 2 sticks butter, unsalted (226g)
- 1.5 Tablespoons lemon juice (optional)
Instructions
- After greasing the 9×13 baking dish, dump in the blackberry pie filling and spread it out evenly.
- If adding lemon juice, sprinkle the lemon juice on top of the pie filling and use a spoon to mix it in slightly.
- Sprinkle the raw cake mix on top of the blackberry pie filling, and then use the back of a spoon to spread it out evenly while also breaking up the lumps. Remember to not pack the cake mix down into the pie filling.
- Cut the butter into thin slices, about 4-6 slices per Tablespoon, and lay the pads of butter on top of the cake mix. Try to spread them out evenly across the top.
- Bake the dump cake at 350F, uncovered, for 1 hour.
- Let the dump cake cool and then serve.
YouTube Video:
Be sure to watch my YouTube video tutorial:
