Tuesday, July 26, 2011

Very Berry Blackberry Dump Cake

Last weekend I made my favorite Very Berry Blackberry Dump Cake and I couldn't wait to share the recipe with y'all. Whenever I have blackberries on hand I usually make this recipe or my simple cobbler. If I had to make a choice out of the two the dump cake would be the winner by far.

Dump cakes aren't anything new, but most recipe are made using canned pie filling. This recipe is a bit different because it uses fresh blackberries and another ingredient that makes this dump cake very berry is............. blackberry Jell-O.

The addition of the Jell-O really makes the fresh blackberries pop with flavor. Blackberry jello can sometimes be hard to find, so if you can't find it just use raspberry jello instead. I got this recipe from a friend 8 years ago and it's one of my favorite cherished recipes. I have this recipe on a tattered piece of paper that has butter spatters on it. Don't you just love those kind? I do because you know it's a good recipe.

This recipe is easy-peasy to make just dump all the ingredients one by one into a 9 x 13 inch baking pan and bake. This recipe is best with fresh berries, but you can use frozen. If using frozen berries, thaw the berries and decrease the water to 1/2 cup or just use the frozen berry juice in place of the water.  

I usually bake my dump cake just before or while dinner is cooking. That way the dump cake has time to cool a bit while we eat. The topping gets nice and crunchy as it cools making it perfect by the time dessert rolls around.

Serve with a dollop of whipped cream, cool whip or vanilla ice cream and enjoy!!!



Very Berry Black Berry Dump Cake
{mommyskitchen.net}

4 - cups fresh blackberries
1 - 3 oz box blackberry  or raspberry Jell-O
1/3 - cup sugar 
1 - box yellow or butter recipe cake mix
1 - stick (1/2 cup) butter, melted 
1 - cup water (If using frozen berries see cooks note)
1/2 - cup pecans pieces, optional

Preheat oven to 350 degrees. Spread berries into a 9 x 13 inch baking pan. Mix the dry jell-O and the sugar together, and sprinkle over the berries.

Sprinkle the dry cake mix over the Jell-O. Pour the melted butter over the cake mix and then slowly add the water. Sprinkle nuts over the top if using. 

Bake @ 350 degrees for 35-40 minutes or until the top is golden brown and bubbly. Test the cake with a toothpick until it comes out clean.

Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.

Cooks Note: If using frozen berries, thaw the berries and decrease the water to 1/2 cup or just use 1/2 cup of the frozen berry juice after thawing the berries,  and omit the water in the recipe. 


Serves: 6

Print Friendly and PDF

43 comments:

Jenny said... #

Yummy! I love dump cakes! They are so easy and so good! My kids helped me make a Blueberry Lemon Dump Cake a couple of weeks ago with some freshly picked blueberries. Check it out here: http://adventuringsmiths.blogspot.com/2011/07/blueberry-day.html

Inside a British Mum's Kitchen said... #

Oh my goodness - want this for dinner - infact - will make it for dinner - LOVELY!!
Mary

Anonymous said... #

So do you use one or two sticks of butter when you make this? The frugal me says to use one stick, but I wonder if it would compromise the flavor too much. Also, since you mentioned you use frozen fruit, have you tried this with any other fruit/jello combinations?

Thanks,
Barbara

Jennifurla said... #

yes please, I want a heeping bowl

Tina @ Mommy's Kitchen said... #

The recipe is better with two sticks of butter, but I know a lot of folks frown on butter use. It will work with one but I recommened two. I have only tried blueberry with berry blue jello, but I am sure other flavors will work. The berries I used for fresh berries that had been frozen. I think peach would be a great choice as well with peach jell-o.

Jill said... #

Sounds delicious - can't wait to give it a try!!

The Better Baker said... #

Sounds terrific! Sure wish I could come and share in eating yours. ;-} Your photos are glamourous, as always. I LOVE blackberries...SO glad you shared.

gina said... #

This recipe sounds tremendous. I'm betting peach would be good as well! Thanks for posting this. I have tried dump cakes but have never seen an option for using fresh berries! Love your blog. Always good things going on over here.

Dalila G. said... #

Wow, what a great recipe, so easy-peasy too!
Plan on making it this weekend for company. I just hope I can locate the correct jell-o flavor, plus will definitely be using 2 sticks of butter. Butter rules in this house! LOL!!
Thank you for sharing!

jannybelle said... #

This is just what I need.....E-A-S-Y!!!! Seems like you could just about use any kind of berries and match them up with the same jello flavor? Will print this recipe and put in my Mommy's Kitchen binder! Thanks Tina.

Roxann said... #

Looks yummy!

syrupandbiscuits said... #

What a great post, Tina! You've been kind of quite lately. I hope all is well with you!

Tina @ Mommy's Kitchen said... #

@syrupandbiscuits, things are looking up again so I am back in the saddle again with my blog. Something came up so I needed to take a blogging break.

Ginger said... #

This recipe would be soooo much better if you bought all the ingredients at WALMART!

Christine's Pantry said... #

Looks wonderful! I'd like a piece. :-)

Tanya said... #

I would love some of this at this very minute :) Looks delicious!

Susan said... #

This recipe is like my rhubarb dump cake! I never thought to try it with other fruits and jello flavors...now you have me thinking!

Rug Cleaning Santa Monica said... #

This looks so yummy! I'm going to make it this weekend for a dinner party that I'm going to. Thanks for sharing :D
-Rachel

Mamma Mia said... #

All your receipes look delicious! I added a link to your page on my blog. Come on over and say 'hi"!

www.mammamiachronicles.com

Thanks for all the yummy ideas!

- Anne :)

Linda, NE Iowa said... #

This was fantastic! I made this when I visited my son and daughter-in-law and only got one small piece. I'm going to half the recipe and make one just for me. Oh, won't that be a great treat for breakfast!

Tina @ Mommy's Kitchen said... #

Linda I am so glad you liked it. I half the recipe myself sometimes. When I do half the recipe I use the small jiffy yellow cake mixes. I think it is a 9 oz box.

Victoria said... #

I have never used water in a dump cake recipe before, can you tell me how to add it? Just pour it over all?

Anonymous said... #

Question, could you use the juice from the berrys in with the water to make your 1 1/2 cups needed to make the cake more flavorful?
This was a suggestion on the back of one of those 3 minute lemon microwave cakes and it really gave it a pop of flavor.
Another great recipe.Thanks Shawnie

mom31271 said... #

I just found your web site and it looks awsome. I made your Blackberry dump cake and it was great, everyone loved it. I do have a question, the cake was a little over juicy. Should I add less water the next time I make it.

Tina Butler said... #

@mom31271,
Did you use fresh or frozen blackberries? If you used frozen then I would decrease or leave out the water. If you used fresh then maybe just add 1/2 cup.

Michelle said... #

At what point do you add the water? Do you mix the jello powder and sugar with the water and then pour over the berries?

Tina Butler said... #

@Michelle,
Preheat oven to 350 degrees. Spread berries into a 9 x 13 inch baking pan. Mix jell-O and sugar together and sprinkle over the berries. Sprinkle the cake mix over the jell-o and berries. If using nuts add them now. Pour the melted butter over the cake mix and then slowly add the water.

Anonymous said... #

Has anyone tried this with gluten free cake mix? My daughter loves blackberries but has to eat gluten free. I was wondering if it would work?

Anonymous said... #

Just in case anyone was wondering, I tried it with betty crocker gluten free cake mix and it was delicious.

Tina Butler said... #

Thank you for coming back and posting about the gluten free cake mix :)

pluna731 said... #

Did you defrost berry first or do they go in frozen?

Tina Butler said... #

I let hem defrost and then added them to the recipe. If using frozen berries make sure to drain off any of the juice before adding them. Also decrease the water to 1/2 cup when using frozen berries or just use 1/2 cup of the frozen berry juice.

Marcia Clark said... #

I used 2 1/2 C fresh blackberries and 1 1/2 C chopped fresh Rhubarb. 1 1/2 sticks of butter and it was delicious! Great recipe! Thanks

June said... #

A litle confused. First you say an 8 inch square pan in the recipe, then you say a 9X13 pan in your comments. The ingredients seem too much for 8 unch square pan.

Tina Butler said... #

It has been fixed to 9x13 in baking pan.

Anonymous said... #

I'm not trying to be difficult as you've already tried to address this question. Does the water go over the cake mix and butter or around the edges of the pan?

Anonymous said... #

Wondering if u tried using canned fruit pie filling?

Tina Butler said... #

I have never used anything but fresh or frozen fruit. If you use canned pie filling I cannot guarantee the results.

For the water: Pour the melted butter over the cake mix and then slowly add the water.

ShayB said... #

I made this tonight and I didn't quite have the right ingredient! (Living in Europe serving the Army) they don't have Raspberry Jello in that size so I used Cherry! Didn't have yellow cake mix on hand so I tried devil's food! All I can say is Yummy!!
Question. Should I refrigerate left overs?

Tayaka said... #

Looks and sounds delicious!"

Anonymous said... #

Pleae answer the question abt the water. You keep saying "add the water" but the question that was asked involved whther the water is poured over the cake mix or around the edges. I have never used water in a dump cake and I don't want a soggy crust.

Tina Butler said... #

The question has been answered. After pouring the butter you pour the water. It was never stated to add the water to the edges, so add the water all over the top.

Anonymous said... #

Can I use blueberrries insted of blackberries?
\