You will make this easy blackberry dump cake over and over again! Its like a mix between a blackberry pie and a gooey cookie!
My maternal grandparents farmed in central Missouri on an absolutely gorgeous plot of land. Wooded, rolling hills. Several ponds, and it backed up to a creek where I spent days swimming, fishing and sneaking up on baby crawfish so I could catch them.
My grandparents were salt of the earth. They farmed until late in their lives, raising cattle and soybeans] and maintaining many acres of woods. My Grandma kept quite the garden, and was a canning and curing pro. She also had huge wild blackberry brambles in abundance. As a kid with boundless energy, I would be sent to pick buckets and buckets of blackberries. I would pick the blackberries until my legs and arms were scratched beyond recognition, and my face was smeared in juice from sneaking bites. My Grandma Clara was masterful with blackberries; her jam, pies and cobblers could not be beat! She would then preserve as many as possible in her small outhouse cellar so that she could savor this delectable summer fruit year round.
I think it must be genetic for the women in my family. My Mom makes a killer blackberry cobbler, and if my sister and I ever get to have an opinion on dessert, we beg for something with blackberries!
This dump cake is so very easy. Just five ingredients, and you’re on your way! I have had rave reviews from people all over the country who made this recipe. It’s a delicious mix of blackberry pie and a gooey cookie, without the fuss! Ready for a simple and delicious cake recipe? Let’s do it!
First mix the fresh, rinsed blackberries with the lemon juice. Place them in the bottom of a lightly greased 9×13” baking pan. Add the brown sugar, then the yellow cake mix. Top with the pats of butter.
Place the pan in the oven, and bake until the top is golden brown and the filling is bubbly! If there’s a section with dry cake mix after 20 minutes or so, you can add an extra pat of butter over that section.
I love this dump cake because it it so easy. Pies just don’t fit into my life right now, but I definitely have time to whip this up. No mixing bowls are required and it will truly WOW a crowd!
- 4 cups fresh blackberries, rinsed
- juice of 1 large lemon or 2 small
- 3 tbsp brown sugar
- 1 box yellow cake mix
- 12 tablespoons butter
- Preheat oven to 350 degrees.
- Lightly grease the bottom of a 9x13'' pan.
- Add blackberries and lemon juice to pan, stir.Sprinkle with brown sugar.
- Then, layer in yellow cake mix, smooth out with a spoon.
- Cut butter into tablespoon size, 12 total. Lay out evenly over the top of the cake mix.
- Bake until the top is bubbly, 30-40 minutes.