Berry Dump Cake (cobbler-style dessert)
Sweet and easy, this is a vintage dessert also known as a berry cobbler with cake mix. It has a layer of berry pie filling topped with a buttery crumble mixture. The mix of fruits can be adjusted to your preference. It's the perfect no-fuss dessert for hectic weeknights, potlucks, barbecues, and casual gatherings.
Servings 8 servings
Ingredients
- 2 cans 42 oz berry pie filling (I use blueberry and raspberry)
- 1 cup berries fresh or frozen (I use blackberries)
- 2 tablespoons lemon juice optional
- 1 box 18.25 oz yellow or white cake mix
- 1 cup 2 sticks unsalted butter, cold
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch baking dish.
- Dump the cans of pie filling into the prepared baking dish and spread it evenly. You can stir them lightly together. Add the lemon juice, if using, and stir lightly to mix.
- Scatter the cup of extra berries on top.
- Dump the cake mix in a medium bowl and add the melted butter. It will be a little floury and clumpy.
- Scatter the crumble over the berry layer. It will not cover the filling completely, and we want that so the juices can bubble up during baking.
- Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let cool on a wire rack.
- Serve warm or at room temperature with whipped cream (or vanilla ice cream) and fresh berries.
Notes
Baking time: keep in mind that all 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 to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Ratio: I found that a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal proportions of filling, topping, and sweetness.
Storing: treat it like a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
