Decadent Crockpot Blackberry Bourbon Pecan Dump Cake Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor profile, consider adding a pinch of ground cinnamon or nutmeg to the cake mix before layering it over the berries. This spice addition pairs exceptionally well with the blackberry and bourbon combination, enhancing the overall warmth of the dessert.

Additionally, if you prefer a crunchier top, you can briefly place the assembled dish under a broiler for 2 to 3 minutes after the slow cooking is complete, provided your Crockpot insert is oven-safe.

If you find that the edges are cooking much faster than the center, you can rotate the Crockpot insert halfway through the cooking time, if the design of your appliance allows. This helps in achieving a more consistent browning across the entire surface. Always serve this dessert while it is still warm to maximize the contrast between the cold ice cream and the bubbling fruit, ensuring every spoonful offers a perfect balance of temperatures and textures.

Variations

• Apple Bourbon Crisp: Substitute the blackberries with 5 cups of peeled, sliced Granny Smith apples and add 1 teaspoon of ground cinnamon to the cake mix layer for a classic autumn-inspired twist on this recipe.
• Cherry Almond Dump Cake: Replace the blackberries with 5 cups of pitted sweet cherries and use an almond-flavored cake mix instead of butter pecan. Top with sliced toasted almonds instead of chopped pecans.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a sealed, freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat individual portions in the microwave for 30-60 seconds or in a preheated 350°F oven until warmed through.

Store any leftovers in an airtight container in the refrigerator to maintain the best quality. The cake can be kept for up to three days, though the texture of the crust will soften over time as it absorbs the fruit juices. If you prefer to keep it longer, freezing is a viable option for up to one month, provided it is stored in a freezer-safe container to prevent ice crystals from forming on the surface of the cake.

While this dessert is best enjoyed fresh from the slow cooker, you can prepare the filling and the dry topping ingredients ahead of time. Keep the blackberries and bourbon in a sealed container in the fridge, and mix the cake mix and pecans in a separate bowl.

When you are ready to cook, simply assemble the layers in the Crockpot and start the cooking process. This saves time during busy evenings while still allowing you to serve a freshly prepared, warm dessert.

Serving ideas

This blackberry bourbon pecan dump cake is best served in wide, shallow bowls to showcase the beautiful layers of bubbling fruit and golden topping.

A generous scoop of butter pecan ice cream is the traditional accompaniment, as the creaminess of the ice cream balances the tartness of the blackberries and the richness of the pecan topping. For an extra touch, you could garnish each bowl with a few fresh blackberries or a light dusting of powdered sugar just before serving.

If you are hosting a larger group, you can place the Crockpot on a heat-safe trivet on your dining table, allowing guests to scoop their own portions. Providing a variety of ice cream options, such as vanilla bean or salted caramel, can also be a fun way to customize the dessert for different preferences.

Regardless of how you choose to plate it, ensure the cake is served warm so that the ice cream melts slightly into the fruit reduction, creating a delicious, sauce-like consistency.

Frequently asked questions

Recipe card

Decadent Crockpot Blackberry Bourbon Pecan Dump Cake

Prep 10 minCook 2 h 45 minRest 10 minTotal 3 h 5 minServes 8

Ingredients

• 5 cups fresh blackberries
• 2 tbsp bourbon
• 1 box butter pecan cake mix
• 1 cup chopped pecans
• 1 stick salted butter, sliced
• butter pecan ice cream for serving

Instructions

1. Place the fresh blackberries into the basin of the 6-quart Crockpot. Pour the bourbon over the berries and stir gently with a spoon until the fruit is evenly coated with the spirit. Ensure the berries are distributed in a relatively even layer across the bottom of the slow cooker insert to promote consistent cooking.
2. Sprinkle the dry butter pecan cake mix evenly over the blackberry and bourbon mixture. Distribute the chopped pecans across the top of the cake mix layer. Finally, place the slices of cold salted butter evenly over the surface of the pecans and cake mix to ensure even melting and browning during the cooking process.
3. Cover the Crockpot with the lid and set to cook on HIGH for 2 hours and 45 minutes. Monitor the progress until the blackberry reduction bubbles through the topping and the pecans appear toasted and golden. Once finished, scoop the warm cake into individual bowls and top each serving with a generous scoop of butter pecan ice cream.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

3.5 g

Carbohydrates

62 g

Fat

18 g

Fiber

4.5 g

Sugar

42 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.