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Hi, I’m Mike!

I’m the photographer and recipe developer behind Mike Bakes NYC. To learn more about me, click here!

Blackberry Cobbler Dump Cake

Blackberry Cobbler Dump Cake



I am super excited to share this recipe with you all today because it’s one I kinda grew up eating. My grandma made dump cakes (named as such because you simply “dump” the pre-made ingredients in) around the holidays & I always looked forward to them. Of course, back then… she never told anyone how simple they were to make... haha!

Once I finally learned her secret, however, I quickly added dump cakes to my dessert arsenal because regardless of what fruit is used, they’re a total crowd pleaser!


Back when my grandma would make this recipe, she’d use several cans of apple pie filling. But since the weather is warming up and spring is upon us, I figured fresh berries were a must!

Not only did I switch up her recipe by using fresh blackberries, but I used my new Crock-Pot Express Crock Multi-Cooker to cook the entire thing. Have you all jumped on the pressure cooker train yet?! Maybe it’s because I’m a food blogger, but it feels like every recipe I see on Pinterest is using this new (old) appliance in some way, shape, or form. I definitely needed to get with the program… and I’m so glad I did! Since I started using my new Crock-Pot Express Crock, I haven’t stopped! I’ve been using it almost daily since it came out of the box a week ago. (Guys… I can make homemade mac & cheese in like 5 minutes with the ‘steam’ setting… I’m obsessed.)

The Crock-Pot Express Crock Multi-Cooker combines the functions of a steamer, slow cooker, pressure cooker, allows for sauté & browning, and has 8 built-in preset buttons that cook a variety of meals (including dessert!).


This Blackberry Cobbler Dump Cake, cooked on the dessert setting, starts out with a lot of blackberries (4 cups!), some lemon juice, a little brown sugar for sweetness, and a touch of cornstarch for thickening. Then yellow (or white) cake mix and slices of chilled butter gives this easy dump cake it’s gooey, buttery topping! Serve it with a scoop of vanilla bean ice cream, or fresh whipped cream for a next-level comforting dessert.

I’ve made this Blackberry Cobbler Dump Cake a few times and it always comes out absolutely delicious. However you use it… the Crock-Pot Express Crock Multi-Cooker is the perfect appliance for any home or family. And I cannot wait to try other desserts in it! (I’ve heard pressure cooked cheesecake is amazing! 😍)

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Quick Crock-Pot Express Crock Multi-Cooker Tips:

  • You need at least one cup of liquid for the pressure to work. If you’re cooking ingredients that release liquid as they cook and have a short cook time, you may be able to use less.
    Because blackberries have a high water content, I’ve never had an issue with generating enough steam/pressure. BUT, if you wanted to try swapping them out for a different fruit, it’s something to keep in mind!

  • Use the quick release method when making this Blackberry Cobbler Dump Cake recipe. Quick release is when you flip the pressure valve open immediately after cooking to release all the steam at once. This is so the food doesn’t overcook as the pressure releases naturally. Some recipes require a natural or expedited natural release; refer to the recipe to see which one to do.

As always, read the recipe before beginning and keep a look out for the next Crock-Pot Express Crock Multi-Cooker recipe! 😋

Blackberry Cobbler Dump Cake

This six ingredient Blackberry Cobbler Dump Cake is easy & delicious! Just dump everything into a Crock-Pot Express Crock Multi-Cooker and top with ice cream when it’s done. The perfect little pressure cooker dessert everyone will enjoy.

Multiple bowls of blackberry cobbler dump cake topped with vanilla bean ice cream and the Crock-Pot Express Crock Multi-Cooker in the background

Prep time:
Cook time:


  • 4 cups fresh blackberries
  • juice of 1 large lemon
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 box yellow cake mix
  • ½ cup butter, melted
  • Instructions:

    1. Lightly spray the bottom of your Crock-Pot Express Crock with non-stick cooking spray. Add the blackberries, brown sugar, cornstarch, and lemon juice to the bottom and stir to combine. (Note: You may need to add additional water to allow pressure to get high enough to cook mixture.)
    2. In a medium bowl, combine the melted butter and cake mix until it is crumbly, then evenly spread the cake mix mixture over the blackberries.
    3. Place the lid on the Crock-Pot Express Crock and slide it into the locked position. Ensure that the steam release valve is in the “Seal” (closed) position. Press the Dessert button, set the pressure to HIGH and the timer for 30 minutes, and then Start. The pressure cooker will build pressure and heat for 10-15 minutes during the HEAT setting and then will turn to 30 minutes.
    4. Once the time has elapsed and the machine beeps to signal the end of cooking time, carefully use a fork or other kitchen utensil to flip the valve to open to quickly release the pressure. Be careful because the steam that rushes out will be very hot. Do not touch the valve or the steam with your hands.
    5. Once the steam has released, open the Crock-Pot Express Crock lid by unlocking it, then carefully remove the cooking pot using potholders and let stand for 5-10 minutes on a cooling rack so it can stiffen up and settle.
    6. Top with ice cream and enjoy!

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