Very Berry Blackberry Dump Cake

I love, love, love blackberries and grew up going out and picking them wild (always with
long sleeves and long pants because of chiggers!)

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 is............. blackberry Jell-O.

The addition of the Jell-O 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 one by one into a 9 x 13 inch baking 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.

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

1/3 - cup sugar 

1 - box yellow or butter recipe cake mix

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