Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.

The only two things to be aware of in this recipe are:

1. You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
2. When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!

Peach Cobbler with Canned Peaches FAQs

Other Peach Cobbler Recipes

If you liked this cobbler, be sure to take a look at similar desserts on my website:

Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.

Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.

Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.

Other Batter-Style Cobblers

If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:

Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!

The post Peach Cobbler with Canned Peaches appeared first on ParnellTheChef.

Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Pineapple Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

What Is a Dump Cake?

As explained in my pumpkin dump cake article and similar recipes on my site, a dump cake is a simple cobbler made by “dumping” ingredients into a 9×13 dish. Although some recipes call for fresh or frozen fruit, most use cans of storebought pie filling.

All you have to do is layer in fruit filling, a cake layer, and then butter on top, home cooks can quickly and easily make a cobbler. And since most dump cake recipes use 9×13 pans, these cobblers are perfect for feeding large crowds.

I absolutely love desserts with fruit, as well as lemon. I tried and liked strawberry and blueberry cake mix cobblers, so I wanted to see how a lemon version would turn out–I’m really glad I decided to give this a try because it turned out even better than I had anticipated.

Are Lemon Dump Cake and Lemon Bars the Same Thing?

No, they’re not. Although they’re both rectangular lemon-flavored desserts, the flavor and texture are very different.

As seen in Sally’s Baking Addiction lemon bar recipe, this treat has a shortbread crust, lemon curd filling, and then a sprinkling of powdered sugar on top. However, a lemon dump cake inverts the two main layers by putting the lemon pie filling on the bottom and a cake layer on top.

In my opinion, the texture of the crust is similar in the two desserts, but lemon dump cake’s topping is a bit more like a crumble. Although both have a lot of lemon flavor, I think dump cake has a bit less sour, which is perfect for people who like lemon but don’t like sour things.

In short, if you like lemon bars, I think you’ll like lemon dump cake.

Ingredients

Like I said, this lemon dump cake recipe is super easy because it only has 3 main ingredients:

Lemon Pie Filling – Two 22 oz cans of pie filling.

Cake Mix – I used lemon cake mix since it just made sense.

Butter – 2 sticks of unsalted butter. It sounds like a lot–and it is–but you’ll need it.

However, if you want to take this cobbler to the next level, I recommend adding:

Lemon Juice – 2 Tablespoons. Freshly squeezed, of course.

Lemon Zest – 2 teaspoons. If you don’t have zest, use 1 teaspoon of extract instead.

But even with just 3 ingredients, this dessert is fantastic.

Can You Make Lemon Dump Cake with White or Yellow Cake Mix?

Yes! Although I do think that using lemon dump cake makes sense in this recipe, you can definitely use white or yellow cake mix. If you want to mimic lemon cake mix, I would mix in 1-2 teaspoons of lemon zest into the white or yellow cake mix.

Can You Use Lemon Curd Instead of Pie Filling?

Yes–but it will be different. Lemon curd is a bit richer than lemon pie filling, but it’s similar, so I think you could use it. However, lemon curd is a bit runnier, so the finished cobbler might not hold its shape as well when cut and served.

Also, like I said, lemon curd is very rich–possibly too rich. When combined with the already sweet cake mix, some people might find the dump cake to be too sweet. I haven’t tried this recipe with lemon curd, but if you do, please let me know what you think.

How to Make Lemon Dump Cake with 3 Ingredients

Learning how to make my lemon dump cake with 3 ingredients is easy! You just have to follow a few, simple steps:

Dump in Pie Filling

After buttering the 9×13 baking dish, the first step in making lemon dump cake is pouring in the pie filling. This step is simple: just open 2 cans of pie filling and “dump” them into the baking dish. Then, take a spatula or large spoon to spread out the filling evenly.

Lemon Juice and Lemon Zest?

As stated above, your dump cake will be delicious with just 3 ingredients. However, if you want to take it to the next level, I recommend adding some lemon juice and zest. Simple sprinkle the juice and zest over the pie filling, then mix them in gently.

Like I said, this is optional, but I highly recommend it. I tried the pie filling straight out of the can, and then with some fresh lemon mixed in, and there was definitely a difference: a little bit of the real thing goes a long way.

And BTW, when it comes to lemon juice, please use freshly squeezed–the bottled stuff is OK in an emergency, but it just isn’t the same.

Lemon Zest and Juice Tips

Buy firm lemons – Old, soft lemons are very hard to zest, so make sure to buy firmer lemons.

Zest before cutting to juice – Zesting a cut lemon is very difficult–I know from experience.

Roll before slicing to juice – Rolling the lemons on the counter for a few seconds makes them easier to juice.

Dump In Cake Mix

Once you’re done with the filling layer, it’s time to add the cake mix. Simply open the cake mix and sprinkle it on top of the pie filling, trying to sprinkle it on as evenly as possible.

Smooth Out the Cake Mix

After sprinkling on the raw cake mix, use a large spoon, spatula, or fork to smooth it out. Even though it might seem natural, resist the urge to pack the cake mix down or mix it in with the pie filling: simply drag the utensil across the top of the cobbler to level it out.

While you’re level out the top, break up any large clumps of cake mix. Don’t worry about being perfect–this is an easy, forgivable recipe, so just do the best you can.

Add Butter

The last step in making my lemon dump cake with 3 ingredients recipe is adding the butter. This is the most time-consuming and tedious step, but taking a bit of time to do it right will ensure that your dessert turns out perfectly. To do this:

Use Cold Butter – It’s much easier to slice cold butter than soft butter, so keep your butter in the refrigerator until you’re ready to use it.

Slice It Thinly – Cutting the butter thinly will give you more pads, making it easier to distribute the butter evenly. In each Tablespoon of butter, aim for 4 to 6 pads of butter.

Lay the Pads Close to Each Other – Place the pads of butter as evenly as possible across the top and relatively close to each other; at most, 1/4 inch apart.

It’s important to spread out the slices of butter evenly and to place them close to each other. As the dump cake cobbler bakes in the oven, the butter will melt down and out, turning the raw cake mix into a delicious crumble.

However, if butter doesn’t soak into some of the cake mix, those areas will turn out dry, powdery, and unappetizing. Like I said, cutting the butter and putting it on top of the dump cake is time-consuming, but it’s worth the time and effort.

Can You Pour On Melted Butter?

Although I’ve seen dump cake recipes on YouTube in which people melt the butter in the microwave and then pour it in top, I personally wouldn’t recommend that. I think it would be hard to pour the butter evenly across the top, so you’d be almost guaranteed to have some dry spots.

Is There An Easier Way to Add The Butter?

Even though I’ve never tried it, a subscriber on YouTube suggested freezer the butter, grating it on a cheese grater, and then sprinkling the grated butter on top of the dump cake. In theory, I think this would work great. If you give this a try, let me know how it turns out!

Bake in the Oven

When the butter is laid across the top, it’s time to put the dump cake in the oven. Mine took 1 hour at 350F, but be sure to keep an eye on it since ovens very.

Serve

I let the dump cake cool for about an hour before serving. Even though I think you could serve your dump cake immediately, I recommend letting it cool for at least 30 minutes. Not only do you not want to burn yourself–LOL–but the portions will also hold their shape better once mostly cool.

What to Serve with Lemon Dump Cake

Although this lemon dump cake was absolutely fantastic on its own, it’s also good with:

Whipped Cream – A bit of whipped cream helps to cut through the sweetness and tartness. Use my hand blender whipped cream recipe if you just want a little bit for 1 or 2 portions.

Cool Whip – If you don’t care for whipped cream, whipped topping is an option, too.

Ice Cream – Vanilla ice cream would be good on this, too, I think.

How to Store Lemon Dump Cake

After the dump cake cools down completely, store–uncovered–in the refrigerator. Personally, I recommend not covering fruit pies and cobblers because covering them will trap in the moisture, potentially making the crust soggy (or at least not as crispy / crunch).

Can I Make Lemon Dump Cake The Night Before?

Yes! I think that the dump cake would be perfectly fine if you made it the night before and kept it in the refrigerator after it cooled down.

How Long Does Lemon Dump Cake Keep?

2-3 days. I kept mine in the refrigerator, and I ate a little bit every day. I felt that it was still fine on the 3rd day, but by the 4th day, the crust wasn’t as crunchy and the filling had started to loose some flavor.

Can You Freeze Dump Cake?

Yes! Simply cut the cobbler into individual portions, place them on paper plates, wrap in plastic wrap, and freeze. The frozen dump cake should maintain its quality for 2-3 months.

To defrost, unwrap and place in the refrigerator for a few hours. As recommended by a SoutherLiving.com article when thawing cake slices, make sure your slice of dump cake is unwrapped: if it thaws while wrapped in plastic, the plastic will trap in the moisture and make the cake crumble topping soggy.

A Chef’s Review

My lemon dump cake with 3 ingredients recipe was a big success. I was actually surprised by how much I liked it: it had plenty of lemon flavor but with less acidity. Even though there was a touch of an artificial taste, that’s to be expected when using storebought ingredients.

With the combination of taste, texture, and ease, this dessert was a win. If you like lemon desserts like lemon bars or lemon meringue pie but you don’t like the sourness, and especially if you want something an easy cobble recipe you can make for a crowd, this is for you.

Possible Changes to the Recipe

Although I thought that it turned out great, I’m curious how making a few tweaks would change the recipe:

White or Yellow Cake Mix – I think it might cut down on the lemon flavor a bit, but then the focus would be on the lemon pie filling.

Spice Cake Mix – I think that citrus and spices go together well. Honestly, I think the spices might overpower the lemon a bit, but I’m still curious how this would turn out.

Lemon Curd – Using this instead of lemon pie filling would be interesting.

Lemon Dump Cake Recipe Variations

Possible variations to the recipe include:

Blueberries – I think that adding fresh blueberries, or perhaps some blueberry pie filling would be good.

Strawberries – Just like blueberries, I think strawberries and lemon go together very well.

Cream Cheese – I think the tanginess of cream cheese and the sourness of lemon would go together well.

More 3-Ingredient Dump Cake Recipes

If you liked this 3-ingredient lemon dump cake recipe, check out my other easy dump cake cobblers:

Pumpkin Dump Cake (3 Ingredients) – Spice cake mix is the perfect combination to the pie filling.

Strawberry Dump Cake (3 Ingredients) – For spring and early-summer flavor, this is one of the best.

Blueberry Dump Cake (3 Ingredients) – A bit of lemon juice brings out the berry flavor in this recipe.

Cherry Dump Cake (3 Ingredients) – The bright-red filling of this cobbler is really eye-catching.

3-Ingredient Key Lime Dump Cake – If you like lemon flavor but not all the acidity, this is for you.

More Lemon Recipes

If you’re a lemon-lover like I am, be sure to give these other recipes a try:

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon and blueberry go together well in this dessert.

Lemon Custard Pie – Based on egg custard pie, this dessert has lots of lemon flavor without the sourness.

Argentinian Lemon Mustard Chicken – This recipe uses lemon, mustard, and spices in an incredible way.

Lemon Dump Cake with 3 Ingredients Recipe

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Be sure to watch my YouTube video tutorial:

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Dump Cake: Easy Pumpkin Recipe with Few Ingredients

What Is a Dump Cake?

Originally created in the mid 20th century, dump cakes are a retro recipe that’s making a comeback. The first recipes called for pouring, or literally “dumping” canned cherry pie filling or crushed pineapple into a baking dish, sprinkling raw cake mix on top, laying pads of butter on top, and then baking. As the cobbler baked in the oven, the butter would melt into the cake mix, turning it into a sweet, crunchy crumble.

Can You Make a Pumpkin Dump Cake?

Although the original dump cake recipe had canned cherry and pineapple, since then professional chefs and home cooks have experimented with other types of canned pie filling, creating new versions. Given the availability of canned pumpkin, I was curious if a pumpkin dump cake would be possible.

Easy Pumpkin Dessert with Few Ingredients

I’m really glad I decided to be a bit adventurous because this pumpkin dump cake was a big success because it was delicious to eat and easy to make. Instead of rolling our pie crust or making pumpkin filling, all I had to do was open a few cans and boxes, pour them into a 9×13 dish, top with butter, and bake. If you’re looking for an easy fall dessert with just a few ingredients, this is it.

Pumpkin Dump Cake Ingredients

Like I said, this recipe is really easy because there are so few ingredients:

Spice Cake Mix – In my opinion, spice cake mix is what really makes this dump cake delicious. The flavors are very similar to the spices in a traditional pumpkin pie, so it works perfectly with the pie filling.

Pumpkin Pie Filling – Just like other kinds of canned pie filling, pumpkin pie filling already has spices and sugar, so you don’t have to add anything else.

Butter – Butter makes everything better, lol

Can You Use Canned Pumpkin?

Yes! Although I used pumpkin pie filling in this recipe, I think you could use 100% pure canned pumpkin as well, provided that you make some changes to the recipe. First, empty the pure pumpkin cans into a bowl, and then add:

1 Tablespoon pumpkin pie spice – Or, 1 Tablespoon of a combination of spices such as cinnamon and nutmeg.

1 cup light brown sugar – I think 1 cup of sugar would be enough for a 9×13 pan, especially since the spice cake mix already has sugar.

Can You Use A Different Type of Cake Mix?

Yes! As previously stated, I think that using spice cake mix is best since it’s so flavorful. However, if all you have is white or yellow cake mix, you can still make this recipe. Just add:

1 Tablespoon pumpkin pie spice – You could also had 1 Tablespoon of a mix of cinnamon, nutmeg, and other pumpkin pie spices.

How to Make Pumpkin Dump Cake with 3 Ingredients

Although learning how to make pumpkin dump cake with 3 ingredients is easy, it’s still good to go through the steps in detail. This recipe is for a 9×13 dish:

Dump in the Pumpkin Pie Filling

After greasing the 9×13 pan with butter, the first step in the recipe is very straightforward. Hence the name, all you have to do is “dump” the 2 cans of pumpkin pie filling into the baking dish. If using 100% pure pumpkin, pour the contents into a bowl and add the spices and sugar before pouring the soon-to-be cobbler filling into a bowl.

Once the filling is in the baking dish, use a spatula or spoon to smooth it out. You don’t have to be perfect: this is supposed to be an easy, homemade dessert.

Add Extra Cinnamon?

Although both the cake mix and pie filling already have spices, I thought back to similar recipes I had done in the past such as apple dump cake. In those recipes an extra ingredient or two helped make them good, so I decided to add an extra 1/2 teaspoon of cinnamon by simply sprinkling it on top of the filling.

Looking back, I don’t think the extra cinnamon made a huge difference, but if you want to add some more spice(s), go ahead. I just wouldn’t add more than an extra teaspoon.

Sprinkle on the Spice Cake Mix

After pouring in the filling, smoothing it out, and adding any extra spices, it’s time for the cake mix. Once again, this recipe lives up to its name: all you have to do is “dump” the cake mix into the baking dish by sprinkling it on top of the filling. You do not have to mix: just make sure the raw cake mix is sitting on top of the filling.

Smooth Out the Cake Mix

Without mixing it in or packing it down, take a fork or spoon and smooth out the cake mix, breaking up any lumps as you go. Just like with the pumpkin pie filling underneath, try to spread out the cake mix as evenly as possible–but don’t worry about being perfect.

Add the Butter

The hardest, most time-consuming step in making a dump cake cobbler is the last one: adding the butter. Although this steps takes a bit of time, it’s worth it. To make this as easy as possible:

Make sure your butter is cold – Be sure to keep it in the refrigerator until you’re ready for the last step; in fact, you might want to put it in the freezer for 5 to 10 minutes to make sure it’s cold.

Slice the butter into thin pads – Use a sharp knife to cut the butter into thin slices. In each tablespoon of butter, you should be able to make 4-6 pads of butter.

Lay the pads of butter on top of the cake mix – Place them at most 1/4 inch apart, if not closer. That way, there won’t be any dry spots in the cake mix.

By placing pads of butter on top of the cake mix, the butter will melt down into the raw cake mix as the dump cake bakes, creating a crunchy crumble. Like I said–this step is time-consuming, but worth it.

Can You Pour Melted Butter on Top Instead?

I have seen some dump cake recipes online in which people pour melted butter on top of the cobbler and then bake. Although this is easier and faster, I think it would be hard to make sure some of the melted butter touched all of the cake mix: you would be guaranteed to have many dry spots.

However, a YouTube subscriber suggested freezing the butter, grating it on a cheese grater or in a food processor, and then sprinkling the grated butter on top of the cake mix. I haven’t tried that, but I think it would work, so if you give that a try, let me know!

Time to Bake!

After adding the butter, it’s time to bake. Get ready for something good!

What Can You Serve with 3 Ingredient Pumpkin Dump Cake?

Honestly, I think this pumpkin dump cake is flavorful enough to eat plain. However, whipped cream or Cool Whip and pumpkin pie is a classic combination, and I think either would be good with this cobbler, too–especially with a sprinkle of cinnamon as in my YouTube thumbnail. I’m sure some vanilla ice cream would be good, too.

Should Dump Cake Be Refrigerated?

Yes, it is recommended to store your dump cake cobblers in the refrigerator. I don’t cover them because the trapped moisture might make the crumble soggy.

How Long Does Pumpkin Dump Cake Last?

Your 3 ingredient pumpkin dump cake, like most other cake mix cobblers, should last 2-3 days in the refrigerator. Beyond 3 days, the moisture in the refrigerator will likely start making the crumble topping less crunchy, taking away from one of the things that makes this dessert so good.

Can You Freeze Dump Cake?

Yes, you can freeze dump cake. Simply place individual portions on disposable plates, wrap them tightly, and place them in the freezer. They should maintain their quality for a few months.

A Chef’s Review

Although I wasn’t sure how this was going to turn out, I really liked this easy pumpkin dump cake with 3 ingredients. Honestly, I don’t really care for pumpkin pie (I think my butternut squash pie recipe is a much better “pumpkin” pie), but I liked this a lot more than I thought I would because the spice cake mix crumble was so flavorful.

If you really like pumpkin pie, I think you’ll love this. For something with so ingredients, this is very full of flavor. It was definitely one of the best dump cakes I’ve ever made. If you’re looking for a fall dessert, this would be perfect for Thanksgiving.

Possible Changes to the Recipe

Although I think this recipe turned out perfectly, some ways in which you could switch up the recipe include:

A Different Cake Mix – I have heard of people adding pumpkin puree to chocolate cake, so I wonder how this would be with chocolate cake mix.

Chocolate Chips – Along those same lines, sprinkling chocolate chips on top of the pumpkin pie filling before adding the cake mix might be good, too.

Other Dump Cake Recipes

If this 3 ingredient pumpkin dump cake sounds like something you would like, be sure to check out my some of my other cake mix cobbler recipes.

Cherry Dump Cake

Blueberry Dump Cake

Strawberry Dump Cake

These dump cakes are not only easy to make but also good for crowds, so be sure to give them a try.

Other Pumpkin Recipes

If you can’t get enough of this classic Thanksgiving ingredients, be sure to take a look at:

Crustless Pumpkin Pie – This light, airy soufflé-like dessert has all the great flavor of the traditional recipe but with a lot fewer calories.

Pumpkin Dump Cake with 3 Ingredients Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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My 3-ingredient blueberry dump cake recipe is amazing! This easy cobbler with cake mix and pie filling is a great way to enjoy one of summer’s most popular fruits with minimal effort and / or at any time of the year. Although the base recipe of three ingredients is enough for a great cobbler, the addition of one extra ingredient really takes this dessert to the next level. If you want to learn how to make blueberry dump cake, keep reading!

Why Make a Dump Cake?

When people think of cobbler, they normally think of a fruit-based dessert with crispy pie crust or fluffy cake on top. If the cobbler has a cake-like top, it comes from a batter either based on self-rising flour or Bisquik.

Although desserts like old fashioned apple cobbler are delicious, they do take a bit of time–and a bit of skill–to make, especially if you have to feed a crowd. If guests pop over unexpectedly or a craving hits, rolling out pie crust is the last thing you want to do.

That’s where dump cakes come in. With these recipes, all you literally have to do is “dump” 3 ingredients into a pan, bake, and then enjoy. I’ve made strawberry dump cake and many others in the past, so I wanted to give the blueberry version a try. As you are about to find out, I’m glad I decided to try it.

3 Ingredients Blueberry Dump Cake Recipe

As I just said, the basic dump cake recipe calls for just 3 ingredients. All of these are either shelf-stable or something you probably already have on hand, so these cobblers are great when you need a quick and easy dessert for unexpected company or to satisfy a sudden craving:

Pie Filling – Instead of making the filling from fresh or frozen fruit, this dump cake cobbler uses canned blueberry pie filling from the grocery store. The canned filling already has sugar and thickener, so you don’t have to add anything else.

Cake Mix – Instead of making a homemade crust, this cobbler uses a box of cake mix for the “crust.” Once again, you don’t have to add any other ingredients.

Butter – Butter is what brings turns the cake mix into a crumble crust. Although two sticks sounds like a lot of butter, it’s what really makes dump cakes delicious.

How to Make a Blueberry Dump Cake

Learning how to make a blueberry dump cake with cake mix and pie filling is really easy. However, it’s still a good idea to go over the steps in a bit of detail. Although you can definitely make this recipe with just 3 ingredients, I’m going to suggest an additional ingredient that is optional but will take the flavor to the next level:

Add the Pie Filling

As the name suggests, the first step is in the recipe is opening the cans and “dumping” the pie filling into a buttered 9×13 casserole dish. Then, use a spoon or spatula to spread out the filling evenly.

Add Lemon Juice

Although you can definitely make this blueberry dump cake with just 3 ingredients, I recommend added a fourth: lemon juice. A bit of lemon juice is going to bring out the berry flavor and make the filling taste more homemade.

Once the pie filling is spread out in the baking dish, sprinkle the lemon juice on top and then mix it in slightly with a fork or small spoon.

Sprinkle on the Cake Mix

After finishing with the pie filling, it’s time for the cake mix. Once again, all you have to do is open the box of cake and “dump” it on the cake mix. I suggest moving the bag over the cobbler as you gently sprinkle out the raw cake mix, trying to distribute it as evenly as possible.

Then, take a fork or spoon and smooth out the cake mix. DO NOT mix it with the pie filling or pack it down: just make sure it’s spread out evenly.

Lay on the Butter

The final step in making a dump cake is the most time-consuming: cutting the butter into small pads and then laying them on top of the cake mix. To do this, I recommend:

• Use a sharp knife – It makes cutting easier.
• Keep the butter cold – Keep it in the refrigerator until you’re ready to use it. In fact, you may want to put it in the freezer for 5-10 minutes before this step to make sure it’s cold–just make sure it doesn’t freeze.

The pads of butter should be very thing, about 4-6 per tablespoon. Place the pads of butter on top of the cobbler, about 1/4 inch apart, if not less. The butter will melt down into the cake mix as the cobbler bakes, turning the raw cake mix into a delicious crumble.

Can I Melt the Butter Instead?

Although some people on YouTube do melt the butter and pour it on top, I don’t recommend doing that since it’ll be hard to distribute the melted butter across the top evenly. By putting small pads of butter on top that will melt down and out, you help ensure that the butter will be distributed evenly.

How Long Do You Bake Blueberry Dump Cake?

I baked my dump cake at 350F, uncovered, for 1 hour and 5 minutes. I added an extra 5 minutes to crisp and brown up a few places on top, but it was definitely after 60 minutes. At that point, the butter had melted, the cake mix had browned, and the pie filling has started bubbling through.

How to Serve Blueberry Dump Cake

I usually wait until my pies and cobblers cool down to room temperature, but you could eat this dump cake while it’s still warm–I think most of you reading this article will probably do that, haha.

Although this cobbler is delicious enough to eat plain, but you might also want to try:

Whipped Cream – A bit of homemade whipped cream is a great way to cut the sweetness.

Ice Cream – Ice cream and cobbler is a match made in heaven.

Fresh Berries – Fresh berries are a great way to dress up a plate and make it look special.

Does Blueberry Dump Cake Need To Be Refrigerated?

Although I don’t usually keep pies or cobblers in the refrigerator, I did keep this in the refrigerator since I wanted to keep it for a few days. However, I didn’t cover it because I didn’t want to trap in moisture that would make the cake mix soggy.

Blueberry Dump Cake FAQ’s

Can You Use Fresh or Frozen Blueberries?

Yes, you can use fresh or frozen blueberries to make a dump cake! However, you will have to adjust the recipe by adding just and probably a thickener. You might want to try using a combination of pie filling and fresh blueberries, like Christi at LoveFromTheOven.com explains in her version.

How Long Does It Keep?

Stored in the refrigerator, your blueberry dump cake should keep 2-3 days. Although it will probably be safe to eat longer than that, the moisture inside the refrigerator will likely start to soften the crumble, making this cobbler as less delicious experience.

Can You Freeze Dump Cake?

Yes, you can freeze blueberry dump cake! Simply cut the cobbler into pieces, place them onto individual plates, wrap each plastic with plastic wrap individually, then freeze. By freezing individual slices, you can take one out, thaw, and enjoy whenever you want!

A Chef’s Review

Overall, I liked this blueberry dump cake with cake mix and pie filling. This is a super easy cobbler that’s perfect for beginner cooks–or not so beginners–if you need to feed a lot of people. Since the ingredients are either shelf-stable or what you normally have on hand, this is perfect for whipping up when guests drop by unexpectedly.

In terms of flavor, it had a great buttery flavor, and I really liked the texture of the cake mix crumble. However, it was still a bit on the sweet side, and the butter flavor was a lot stronger than the blueberry flavor.

For something quick and easy with a nice bit of crunch, this recipe is a keeper. However, if you want something with that southern-style, old fashioned flavor, you need to make something from scratch.

If you liked this blueberry dump cake recipe, here are some variations you might want to try:

Lemon Blueberry Dump Cake – Instead of white or yellow cake mix, try lemon. You might also want to try adding a bit of lemon zest on top of the pie filling for extra lemon flavor.

Chocolate Blueberry Dump Cake – Some people say that chocolate and blueberries go together well, so try making this cobbler with a chocolate cake mix.

Strawberry Blueberry Dump Cake – Try using a box of strawberry cake mix. You might also want to replace 1 can of the blueberry pie filling with strawberry.

Pineapple Blueberry Dump Cake – Swap out one can of pie filling for a can of crushed pineapple. I think the acidity in the pineapple would help to bring out the berry flavor.

Other Easy Dump Cake Recipes:

If you liked this recipe, be sure to take a look at some of my other cake mix and pie filling cobblers:

Pumpkin Dump Cake (3 Ingredients)

Strawberry Dump Cake (3 Ingredients)

Lemon Dump Cake (3 Ingredients)

Cherry Dump Cake (3 Ingredients)

Blueberry Dump Cake Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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Blackberry cobbler with dumplings is an old fashioned southern dessert that’s a classic for a reason. With a thick, juicy filling made of sweet and tart berries and crispy, buttery pie crust, this delicious dessert is the definition of summer. Although this cobbler would be great with just a top and bottom crust, the addition of pie crust dumplings to the filling is surprisingly good. If you want to learn more about this version of blackberry cobbler, keep reading!

What Are Cobbler Dumplings?

Like pies, most cobblers have a top and bottom crust, the juicy fruit filling and crispy pie crust creating a delicious combination of textures.

In addition to crust on top and / or bottom, some old fashioned southern cobbler recipes call for adding small pieces of pie crust to the fruit filling. Although putting pie crust inside the cobbler may sound odd, it’s common in southern recipes like my easy apple cobbler with pie crust.

In fact, some recipes like southern blackberry dumplings call for cooking fruit on the stove, adding pie crust dumplings, and then eating it like that–without making a cobbler. If you’re looking for a quick and easy dessert similar to pie or cobbler, it’s perfect.

Why Add Dumplings to Blackberry Cobbler?

Although it might seem odd, there are many reasons why you might add dumplings to blackberry cobber:

• Thicken the filling – A little bit of flour comes off the dumplings as they cook, thickening the filling.
• Cut the bitterness – Blackberry seeds are slightly bitter, so adding pie crust to the filling helps to cut the bitterness, as well as some of the tartness.
• Add more texture – The combination of crispy pie crust on top and soft, pillowy dumplings inside is fantastic.

If you’ve never added pie crust dumplings to blackberry cobbler, you’re probably afraid the dumplings would turn out leathery or rubbery. Actually, the exact opposite happens: they turn out soft and pillowy, absorbing some of the sweet juice as they cook.

It’s definitely possible to have too much of a good thing–as I will share later in this recipe article–but a good balance between crust on top and dumplings inside blackberry cobbler can take your dessert to the next level.

How to Make Blackberry Cobbler with Dumplings

Although my blackberry cobbler with pie crust recipe had dumplings, it had both a top and bottom crust as well. It was good, but I thought it had too much pie crust–there is definitely such a thing as “too much of a good thing.”

I wanted to make another cobbler that would have less pie crust, causing the dumplings to stand out a bit more. The recipe has a number of steps, but as long as you follow my instructions, it’s easy to make.

Making the Blackberry Filling

The first step in making blackberry cobbler with dumplings is making the filling. As usual, I used frozen blackberries, but if you have access to good-quality fresh berries, feel free to use those. Since you’re going to cook the berries on the stove, it doesn’t matter if they are fresh or frozen.

To make the filling, combine 3 cups of blackberries (fresh or frozen–and if frozen, no need to thaw since you’re going to cook them), sugar, lemon juice, a pinch of salt, and some water in a pot on the stove. Although adding water may seem odd, you need some extra liquid so that the berries don’t burn.

Once the blackberry filling comes to a boil, continue boiling on medium heat for 10 minutes, stirring fairly constantly. At the end of the 10 minutes, add a cornstarch slurry, stir to combine, and then turn off the heat–the cobbler filling is now done.

Adding the Dumplings

How to Add Dumplings to Blackberry Cobbler

Once the filling is done, it’s time to add the dumplings. Although it may look intimidating, it’s easy:

• Cut a pie crust into strips – As if you were making a lattice top…maybe about 1/2 inch thick.
• Cut the strips into smaller pieces – Maybe about an inch long. Making some dumplings bigger and thicker, some smaller and thinner, will make your cobbler look more homemade and rustic.
• Drop the pie crust dumplings into the blackberry filling, and then stir to combine – Some of the dumplings will fall apart, but that’s exactly what you want. This will help to distribute the dumplings evenly throughout the filling.

How Many Dumplings Should I Add?

When I made this blackberry cobbler with dumplings in the summer of 2021, I added a lot of dumplings–an entire 9-inch pie crust. It was definitely a lot of dumplings, but it worked because:

• I used a lattice top, not a solid crust.
• There was no bottom crust

Since there was less pie crust than in other recipes, cutting up an entire 9-inch pie crust into dumplings worked out. However, looking back, if you want a blackberry cobbler with a top crust, bottom crust, and dumplings, I would recommend only adding leftover dough from the top crust–no more than 1/2 cup of dough.

Assembling the Blackberry Cobbler

No Bottom Crust?

I learned that you can have too much pie crust when I made blackberry cobbler in 2020. That cobbler had a double crust, along with strips of pie dough in the filling that became dumplings as the cobbler cooked. That was definitely way too much dough.

So, when I made blackberry cobbler again in the summer of 2021, I learned my lesson and used less pie crust. Although you might be afraid that the cobbler won’t hold its shape when cut without a bottom crust, the slices held their shape surprisingly well.

Putting on the Lattice Top Crust

Instead of using a solid top crust, I decided to add a lattice top. Lattice tops help more of the liquid in the filling to evaporate, helping to thicken it with less cornstarch, flour, or other thickening agent.

I also like the old fashioned look of southern cobblers with lattice tops. If you want a solid top, I would add a bit more cornstarch, but honestly, I think this blackberry cobbler looked great with a lattice top.

Once the cobbler was fully assembled, I sprinkled it with some extra sugar and put it in the oven to bake.

A Chef’s Review

This old fashioned southern blackberry cobbler with dumplings was a success. After learning from the cobbler I made in the summer of 2020, I used less pie crust by leaving out the bottom crust, leaving the dumplings and the lattice top as the stars of the show.

Although I thought this cobbler had a good amount of dumplings, some people might think it had too many. You could use just half of a pie crust to make the dumplings, and I think it would still be good.

I would like to continue tweaking this recipe in the future, but I was definitely happy with how it turned out. It was a good example of how learning from past issues and changing recipes as time goes on can lead to great things.

Possible Changes

Even though this blackberry cobbler was great, I’d like to experiment with a few things in the future:

• Brown Sugar – Although I see almost no blackberry cobbler recipes on the Internet that call for brown sugar, I think a bit of molasses would combine well with the berries.
• Lemon Zest – I added lemon juice to this cobbler, so I’m curious how increasing the lemon flavor would turn out.
• Pineapple Juice – Pineapple is sweet and tart, as are blackberries, so I think the two flavors would go together well. Cooking the berries in pineapple juice instead of water would be an interesting thing to try.
• Evaporated milk or other dairy – As previously stated, blackberry seeds are bitter. In a video on her YouTube channel, Ms. Tammy of Collard Valley Cooks suggests that adding evaporated milk to blackberry cobbler can help cut the bitterness. I noticed I really liked the cobbler with a bit of ice cream, so evaporated milk, milk, or even cream might be good additions. In the video she mentions that cream can’t be brought to a boil without curdling, so maybe the dairy would have to be added at serving time…
• Double crust, fewer dumplings – There’s just something about a double crust fruit pie or cobbler. Cutting down on the number of dumplings and adding a bottom crust would be a good way to switch up this recipe.

Other Blackberry Cobbler Recipes

If you love southern blackberry cobbler as much as I do, take a look at these other recipes:

Blackberry Cobbler with Pie Crust – This triple-crust cobbler has plenty of delicious crust.

Seedless Blackberry Cobbler – If you’re tired of seeds getting stuck in your teeth, this recipe is for you.

3-Ingredient Blackberry Dump Cake – This easy recipe is perfect for beginner cooks.

Blackberry Cobbler with Dumplings Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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Cherry cobbler with cake mix and pie filling is a super easy recipe that’s perfect for beginner cooks. This dump cake style cobbler only has 3 main ingredients, along with a few extras to take this to the next level. Although many online versions suggest making this in a crock pot, I made it in the oven in a 9×13 pan, so it’s perfect for feeding a crowd. If you’re looking for a good cherry cobbler with cake mix recipe, keep reading!

Can You Make Cherry Cobbler with Cake Mix and Pie Filling?

When you think of cobbler, you probably think of something like my one of my peach cobbler recipes: whole fruit cooked to make a cornstarch-thickened filling, then poured into a dish and topped with pie crust.

While I absolutely love old fashioned southern cobblers, they do take a bit of time and require some skill. If you want a quick and easy cobbler recipe that’s good for people who don’t have a lot of experience in the kitchen, then a cobbler recipe using cake mix and pie filling is a good choice.

Cobblers with cake mix and pie filling are sometimes called dump cakes because all you have to do is literally “dump” the ingredients into a pan and bake. After making my apple cobbler with cake mix, I wanted to see how a different flavor would turn out, so I decided to give cherry a try.

How to Make Cherry Cobbler with Cake Mix and Pie Filling

Like I just said, making cherry cobbler with cake mix and pie filling is really easy. Although this dump cake cobbler has just a few ingredients and a few steps, it’s still a good idea to go over some tips to make sure your cobblers turns out perfectly.

Dump in the Pie Filling

Since this cherry cobbler is also known as a cherry dump cake, it should be no surprise that the first step in the recipe is “dumping” the pie filling into a 9×13 baking dish.

I simply opened the cans, poured the filling into the greased pan, and then spread out the filling into an even layer with a spatula. Honestly, it doesn’t get any easier than that.

What Can You Add to Cherry Pie Filling to Make It Taste Better?

Although canned pie filling is good, it isn’t as good as homemade cherry pie filling. Compared to my own filling, I always think that storebought pie fillings are less sweet and less flavorful than I would like, no matter the flavor.

To make the canned cherry pie filling taste better, I decided to add:

• 1 Tablespoon lemon juice – As in my other fruit cobblers, I think that lemon juice brings out the flavors.
• 1 teaspoon almond extract – Although it sounds odd, almond extract is in a lot of cherry pie and cobbler recipes. Almond extract really brings out cherry flavor, so if you can, I suggest adding a bit.
• 1/4 cup sugar – I used white to preserve the red color, but I think light or dark brown sugar would be better since brown sugar has a more complex flavor.

If you watch the video, I had some lemon zest off to the side as well. I wasn’t sure if I wanted to add it, but looking back, I think it would have made the cobbler too lemony, so I’m glad I didn’t.

After spreading out the pie filling, I simply sprinkled over the lemon juice, almond extract, and extra sugar, then gently mixed them in. Even though a classic dump cake recipe only has 3 ingredients, my extra Parnell The Chef touches will make your cobbler even more flavorful.

Sprinkle Cake Mix over the Cherry Pie Filling

Once the cherry pie filling and any mix-ins are in the pan, it’s time to make the “crust.” Instead of adding a pie crust, dump cake cobblers call for “dumping” cake mix right out of the box on top of the canned pie filling.

After opening the bag, I held it over the pan, shaking it slightly to sprinkle the raw cake mix on top of the pie filling. I did my best to sprinkle over the cake mix as evenly as possible.

I then took a spoon and spread out the cake mix evenly. Although packing the cake mix down might seem intuitive, be sure to move the spoon or spatula horizontally instead of vertically. You don’t want to pack the cake mix down tightly: just make sure it’s spread out evenly across the top.

What Type of Cake Mix Should I Use?

Most classic dump cake recipes call for either white or yellow cake mix since those have the most neutral flavors. I used white cake mix, but I honestly think you could get creative. If you try chocolate or spice cake mix, I’d love to know what you think.

Lay Butter on Top

The last step of this cherry cobbler with cake mix recipe is adding the butter. I cut two sticks of butter into very small pieces and then laid the pieces across the top of the cobbler, making sure to space the butter slices as evenly as possible.

As the butter melts in the oven, it will spread both down and out, soaking the raw cake mix with melted butter and creating a deliciously sweet and buttery crumb topping as the cobbler bakes.

Although adding the butter is the most tedious part of the cobbler recipe, here are a few tips:

• Cold Butter – Cold butter is a lot easier to cut, so keep it in the refrigerator while you are dumpling in the pie filling and sprinkling on the cake mix.
• Sharp Knife – A sharp knife makes cutting easier, so be sure to use a sharp knife. I think a normal butter knife is too dull and too thick for this job, so something with a sharp, thin blade would be ideal.
• Grate the butter – A YouTuber viewer suggested freezing the butter, grating it on a cheese grater, then sprinkling the grated butter on top of the cake mix crust. I am curious how this would turn out.

Although I have seen other chefs on YouTube pour melted butter on top of the cake mix, I don’t think the butter would be as evenly distributed that way. Honestly, taking a bit of time to do this the long way will probably lead to a crispier, moister, more buttery crust.

Once the butter is on top of your cobbler, it’s time to bake!

Does Cherry Cobbler with Cake Mix Need To Be Refrigerated?

This cherry cobbler with cake mix and pie filling is delicious both warm and cold, so I don’t know if there will be any leftovers, especially if you make it for a crowd. However, if you don’t eat it all right away, it will be good in the refrigerator for 2-3 days: after that, and the crumb topping will star to get soggy.

I never cover my cobblers in the refrigerator, so I can’t comment on how that would affect it. I imagine plastic wrap would trap in moisture and make the cake mix crumble soggy, but I could be wrong.

Can Cherry Cobbler Dump Cake Be Made Ahead of Time?

If you’re making a cherry cobbler dump cake for a crowd, you’re probably going to be busy entertaining, so you probably want to know if you can make the cobbler ahead of time.

Yes, you can! Like I said, it will keep in the refrigerator for 2-3 days, longer in the freezer.

Can Your Freeze this Cobbler?

To freeze this–or any–cobbler, cut into individual portions, wrap individually, and freeze for up to 6 months. To serve, simply remove from the freezer and microwave or bake to thaw and heat through.

A Chef’s Review

Overall, this cherry cobbler with cake mix and pie filling recipe was good. I loved the buttery cake mix crumb topping, but the cherry flavor was a bit lacking. I thought it was a bit on the sweet side, too.

This recipe is perfect for beginner cooks, people pressed for time, or if you are cooking for a crowd–just don’t expect it to taste like an old fashioned fruit cobbler with fresh or frozen fruit and pie crust.

Possible Changes to the Recipe

As stated earlier, I used white cake mix since it has a neutral flavor. However, I think that you could get creative with different types of cake mix, such as:

• Chocolate Cake Mix
• Lemon Cake Mix
• Spice Cake Mix

If you try other variations of cherry cobbler with cake mix, please let me know!

Also, like I said earlier, I think that using light brown or dark brown sugar would add more depth of flavor to the filling. You might have to sacrifice the bright red color a bit, but it might be worth it.

Recipe Variations

The classic dump cake cobbler recipe is very versatile. Canned pie filling and cake mix come in a variety of flavors, so you can get creative with different combinations. In regards to cherry, I think it would be good to try:

• Cherry Blueberry – 1 can of cherry and 1 can of blueberry pie filling
• Cherry Pineapple – 1 can of cherry pie filling and 1 can of crushed pineapple

Cherry Cobbler with Cake Mix Recipe

YouTube Video:

Be sure to watch my YouTube video tutorial:

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