Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 2 tablespoons sour cream or yogurt

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add dry ingredients and milk alternately into the batter. Mix until smooth.
6. Fold in sour cream or yogurt for extra softness.
7. Divide batter evenly into prepared pans.
8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
9. Let cakes cool for 10 minutes before transferring to a wire rack.
10. Frost with vanilla buttercream or serve plain.

Tips

• Use room-temperature ingredients for a smooth batter.
• Do not overmix the batter to keep the cake soft and fluffy.
• Add a little almond extract for extra flavor.
• Chill the cake before frosting for cleaner layers.
• Store in an airtight container to keep it moist longer.

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

 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.

Ingredients:

• 3 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 2 tbsp sugar
• 1 tsp salt
• 1 cup warm milk
• 1/4 cup melted butter
• 1 egg
• Extra butter for brushing

Instructions:

1. In a bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes.
2. Add melted butter and egg. Mix well.
3. Add flour and salt. Knead until soft and smooth.
4. Cover and let the dough rise for 1 hour.
5. Divide into small balls and place in a greased baking tray.
6. Let rise again for 30 minutes.
7. Bake at 180°C / 350°F for 18–22 minutes until golden brown.
8. Brush warm rolls with butter and serve fresh 😍🥖