Easy Blackberry Pantry Cake
This blackberry dump cake is one of those classic “pantry miracle” desserts that comes to the rescue when you need something sweet in a hurry. My Aunt Denise swears by it—just three simple shelf-stable ingredients turn into a treat that tastes like you spent hours baking.
A buttery, golden topping bakes over warm, juicy blackberry filling, and the dessert usually disappears before it even has a chance to cool. It’s perfect for weeknights, potlucks, or unexpected guests when you want a dessert with zero fuss.
Serve it warm straight from the casserole dish with a scoop of vanilla ice cream or a dollop of whipped cream melting into the berries. It’s just as delightful with coffee after dinner or tea on a chilly afternoon. For larger gatherings, place it on the table family-style and watch it vanish in no time.
Blackberry Dump Cake
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Blackberry pie filling | 2 cans (21 oz each) | |
| Yellow cake mix | 1 box (15.25 oz) | Dry, unprepared |
| Unsalted butter | ½ cup (1 stick), melted | |
| Nonstick spray or butter | For greasing |
Instructions
1. Preheat the oven
Set the oven to 350°F (175°C). Lightly grease a 9×13-inch glass casserole dish.
2. Layer the filling
Spread the blackberry pie filling evenly across the bottom of the dish.
3. Add the cake mix
Sprinkle the dry cake mix evenly over the berries.
4. Drizzle the butter
Pour the melted butter over the top, covering as much as you can. Small dry spots are okay—they create a slightly crumbly texture when baked.
5. Bake
Bake for 35–45 minutes, until the top is golden brown and the blackberry juices bubble at the edges.
6. Cool and serve
Let the cake rest 10–15 minutes so the filling thickens slightly. Scoop into bowls, making sure each serving has both berries and crust. Serve as is or with ice cream or whipped cream.
