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Juicy berries are topped with a buttery topping in this easy and delicious Berry Cobbler with Cake Mix dessert!  Top with a scoop of vanilla ice cream and you’ll be in dessert heaven!

Two white plates stacked and topped with a berry cobbler and a scoop of vanilla ice cream; a silver spoon scooping up a bite.

Some call it a dump cake, some call it a cobbler.  But no matter what you wanna call it, it’s delicious either way!  

Why I Love this Recipe

  • You can use fresh OR frozen fruit!  I tend to use fresh fruit in the summer during peak berry season and use frozen berries in the winter months.
  • It’s a SUPER easy recipe.  I love a dessert I can throw together in just a few minutes and this recipe checks that box!
  • Customizable!  You can choose your combination of berries (I like a mix of raspberries, blueberries and blackberries).  You can also do a combination of berries and other fruits such as peaches, cherries and plums!
Ingredients needed to make a triple berry cobbler with cake mix on a white background.

Ingredients Needed (Amounts in recipe card below)

  • Mixed Berries – You can use fresh berries, frozen berries or a combination of both.
  • White Sugar 
  • Cornstarch 
  • Lemon Juice – Bottled or fresh will work.
  • Cake Mix – A box of yellow cake mix is my preference, but white cake mix, vanilla cake mix OR lemon cake mix are also really nice options.
  • Butter – I prefer to use salted butter, but unsalted will work great, too!

How to Make this Cake Mix Cobbler

​Add the fruit to the bottom of the pan.  Sprinkle with sugar, cornstarch and lemon juice.  Give it a stir.

Berries, lemon juice, sugar and cornstarch combined in a large baking dish.

Melt the stick of butter and combine it with the cake mix until it’s crumbly.  

NOTE:  You can also just sprinkle the dry cake mix on top and drizzle the melted butter on top.  I prefer to mix it so there are no pockets of dry cake mix in the finished dessert!

Sprinkle the cake mix crumbles on top of the berries.

A berry dump cake in a white dish ready to go into the oven.

Bake for 45-50 minutes or until bubbly around the edges and the top of the cobbler is golden brown.  

Triple berry cobbler in a white ceramic dish.

Let the cobbler cool for a bit on the counter so the berry filling can set up a bit.

Serve warm with a scoop of ice cream and enjoy!!

A scoop of ice cream melting on top of a scoop of warm cobbler.

Frequently Asked Questions

How should I store leftover berry cobbler?

Let the cobbler cool to room temperature then cover with plastic wrap or transfer to an airtight container.  Refrigerate for up to 5 days.

Can I make this cobbler gluten free?

​Absolutely.  Simply swap the yellow cake mix out for a gluten free cake mix and you’ll be good to go!

How to reheat leftover cobbler?

The next time you want some cobbler, simply warm a small bowl of cobbler in the microwave.  

Can I decrease the sugar in this cobbler?

Sure!  You can decrease the sugar to 1/3 cup or replace it with a sugar replacer such as Splenda.  You can also use a sugar-free cake mix if you’re watching your sugar intake.

A silver spoon scooping up some berry cobbler from a white dish.
Berry cobbler with cake mix on a white plate with a scoop of vanilla ice cream on top.

Berry Cobbler with Cake Mix

Author: Kelsey
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
12 servings
This super easy Berry Cobbler with Cake Mix takes just a few minutes to put together and results in a dessert everyone will love!


  • One 9×13-inch baking dish


  • 2 pounds mixed berries fresh or frozen*
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • One box yellow cake mix
  • 1/2 cup butter melted


  • Preheat oven to 350℉.
  • Spread the berries into the bottom of a 9×13 inch baking dish.
    2 pounds mixed berries
  • Sprinkle with sugar, cornstarch and lemon juice. Stir gently and set aside.
    2/3 cup sugar, 1/4 cup cornstarch, 2 tablespoons lemon juice
  • In a mixing bowl, stir together the dry cake mix and melted butter until crumbly.
    One box yellow cake mix, 1/2 cup butter
  • Sprinkle the cake mix over the berries.
  • Bake for 45-50 minutes, or until bubbly around the edges and golden brown on top. If the top is browning before the berries are nice and bubbly, cover the pan with foil until done (this will prevent the topping from getting too dark).
  • Let sit for at least 15 minutes to cool and thicken a bit. Serve warm with ice cream or whipped topping, if desired.


  • I use a frozen bag of mixed berries that has blueberries, raspberries and blackberries.  You can also use a blend with strawberries.
  • No need to thaw the berries if frozen.


Calories: 310kcal | Carbohydrates: 47g | Protein: 2.3g | Fat: 12g | Saturated Fat: 5.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 20.3mg | Sodium: 237mg | Potassium: 211mg | Fiber: 3g | Sugar: 16.6g | Vitamin A: 70IU | Vitamin C: 34mg | Calcium: 78.9mg | Iron: 0.9mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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