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 a very berry dump cake
The ingredient I am talking about is blackberry Jello. I think the jello 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 into the 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.
Very Berry Black Berry Dump Cake
4 - cups fresh blackberries
1 - 3 oz box raspberry or blackberry jell-o
1 - 18 oz box yellow or butter cake mix
1 - cup water (if using frozen berries decrease the water to 1/2 cup)
1 - 2 - sticks butter, melted (I recommend two sticks)
1/2 - cup pecans pieces, optional
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.
Bake @ 350 degrees for 35-45 minutes or until the top is golden brown and the cake is done when a toothpick inserted into the cake portion comes out clean.
Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.
Cooks Note: I used fresh blackberries that had been frozen. 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 and omit the water in the recipe.