Blueberry Dump Cake
Blueberry dump cake with blueberry pie filling is as easy as it gets. Just four ingredients: pie filling, fresh blueberries, cake mix, and butter.
Ingredients
- 40 ounces blueberry pie filling , 2 cans
- 1 cup fresh blueberries
- 18 ounce box yellow cake mix
- 12 Tablespoons butter , cold
Optional: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350°F and grease the bottom of a 9x13" pan or large oven safe skillet.
- Pour the blueberry pie filling into the bottom of the dish and then sprinkle the cup of fresh blueberries over top.
- Dump the cake mix over the fruit. Then slice the butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly.
- Bake for 35-45 minutes or until golden brown and bubbly. Remove from oven and allow to cool for a few minutes before serving.
- Serve with vanilla ice cream or whipped cream if desired.
Notes
Cake mix swaps: Yellow is classic, but white, vanilla, or lemon cake mix all work. Lemon gives it a brighter, summery flavor.
Fruit swaps: Swap the blueberry pie filling for cherry, peach, or apple pie filling to change up the flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20 to 30 seconds.
Storage: Store leftover blueberry dump cake in an airtight container. It'll stay fresh in the refrigerator for up to 3 days.
Nutrition
Calories: 354kcal, Carbohydrates: 59g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 421mg, Potassium: 136mg, Fiber: 1g, Sugar: 23g, Vitamin A: 505IU, Vitamin C: 5.7mg, Calcium: 106mg, Iron: 1.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
