Very Berry Blackberry Dump Cake

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

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 ...... it's blackberry Jell-O. The addition of the Jell-O really makes the fresh blackberries pop with flavor.

Blackberry jell-o can sometimes be hard to find, so if you can't find it just use raspberry jell-o. 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 all over it. Don't you just love those kind of recipes? I do because you know it's a good. 

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 blackberries, but you can also 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 in the recipe.  

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, dry 

1/3 - cup sugar 

1 - 15 ounce box yellow or butter recipe cake mix, dry

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: 6-8

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