Blackberry Lemon Dump Cake

Melissa Hart

Blackberry Lemon Dump Cake

Prepared blackberry filling supplies the sauce, and frozen whole berries keep the pan from looking like purple jam under cake mix. Lemon zest brightens the sweet fruit without adding more liquid. Rub the zest into the dry mix before spreading so its oils reach more than one corner.

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Prep Time 12

Cook Time 50

Total Time 1 2

Servings: 12

Ingredients Method

Ingredients

2 cans 21 oz each blackberry pie filling
2 cups frozen blackberries
1 box 15.25 oz yellow cake mix
1 tbsp finely grated lemon zest
12 tbsp unsalted butter melted

Method

Heat the oven to 350°F and spread the blackberry filling in a 9-by-13-inch baking dish.
Scatter the frozen blackberries over the filling.
Rub the lemon zest into the dry cake mix, then sprinkle the mix evenly over the fruit.
Drizzle melted butter over the entire surface without stirring.
Bake for 48 to 52 minutes until browned and bubbling in the center; cool 30 minutes.