For the filling:
- 1 can (21-0z) of blackberry pie filling
Make it from scratch:
- 1.3 pounds (4 cups) of fresh or frozen blackberries
- 3 tablespoons (35g) brown sugar
- 1 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1/4 cup water
For the topping:
- 1/2 cup (115g) unsalted butter, melted
- 2 cups (370g) yellow cake mix (white cake also works)
- Preheat oven to 350°F/180°C.
- Have ready a 9-inch round oven dish (ceramic or glass) or an 8x11 rectangular baking dish.
- If using store-bought blackberry pie filling, you only have to open the can and dump it in the dish, spreading it to cover the bottom.
Filling from scratch:
- Mix blackberries with sugar and lemon juice in the baking dish or in a separate medium bowl and then transfer to the dish.
- Stir the cornstarch with the water in a small bowl or cup until completely dissolved.
- Drizzle into the berry mixture and stir to integrate.
For the topping:
- Pour the melted butter over the cake mix in a medium bowl and stir until you have a crumbly mixture. It might be floury in parts, and that is fine.
- Sprinkle over the blackberries. It will not cover it completely, and that is fine. Don't stir it and mix it with the berries.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting here and there and making sure the topping is fully baked. If necessary, bake it longer.
- Serve warm plain, with a scoop of ice cream or dollop of whipped cream. And fresh blackberries if you want to.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, as I do with the chocolate cherry dump cake.
- Filling: I like making the blackberry filling from scratch, but store-bought works like a charm if you usually use it. Just open a can! Doesn't get much simpler than that.
- Ratio: for a crisper crust, a lower topping ratio to filling is ideal and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
- Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Serving Size: 1/6
- Calories: 570
- Sugar: 64.5 g
- Sodium: 428.4 mg
- Fat: 20.5 g
- Trans Fat:
- Carbohydrates: 94.2 g
- Fiber: 2.6 g
- Protein: 2.9 g
- Cholesterol: 40.7 mg
Keywords: blackberry dump cake