Easy Blackberry Pantry Cake
This blackberry dump cake is one of those timeless “pantry hero” desserts—perfect when you need something sweet without the hassle. My Aunt Denise has always relied on it: just three basic shelf-stable ingredients come together to create a dessert that tastes like it took far more effort than it actually did.
As it bakes, a rich, buttery topping forms over a layer of warm, juicy blackberries, creating a comforting dessert that rarely lasts long enough to cool completely. It’s ideal for busy weeknights, casual gatherings, or last-minute guests when you want something simple yet satisfying.
Serve it warm right out of the dish with a scoop of vanilla ice cream or a spoonful of whipped cream melting into the fruit. It’s equally enjoyable with an after-dinner coffee or a cozy cup of tea. For bigger occasions, set it out family-style and watch it disappear quickly.
Blackberry Dump Cake
📝 Ingredients
- 2 cans (21 oz each) blackberry pie filling
- 1 box (15.25 oz) yellow cake mix (dry, not prepared)
- ½ cup (1 stick) unsalted butter, melted
- Nonstick spray or extra butter, for greasing
👩🍳 Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish.
2. Add the fruit layer
Spread the blackberry pie filling evenly across the bottom of the dish.
3. Sprinkle the cake mix
Evenly distribute the dry cake mix over the blackberry layer.
4. Pour the butter
Drizzle the melted butter across the top, covering as much of the surface as possible. A few dry patches are fine—they’ll create a slightly crisp, crumbly topping.
5. Bake
Bake for 35–45 minutes, until the top turns golden and the filling bubbles around the edges.
6. Let it rest and serve
Allow the cake to sit for about 10–15 minutes so the filling can set slightly. Scoop into bowls, making sure each portion includes both the fruit and the topping. Serve plain or with ice cream or whipped cream.
