Description
An exceptionally easy and comforting dessert, this Blueberry Dump Cake delivers maximum flavor with minimal effort. Perfect for busy days or spontaneous gatherings, it features a delightful contrast of tender, sweet blueberries and a soft, cake-like topping, all achieved through a simple layering technique and oven baking.
Ingredients
2 cups Frozen Blueberries (thawed)
2 Tablespoons Packed Brown Sugar (optional)
1 (21 ounce) can Blueberry Pie Filling
1 teaspoon Vanilla Extract (optional)
1 box White Cake Mix (approx. 15.25 oz)
½ cup (1 stick) Salted Butter, cut into 20 thin slices
Instructions
Preheat oven to 350°F (175°C).
Generously spray a 9×13-inch baking dish with non-stick cooking spray.
Spread the thawed blueberries evenly over the bottom of the prepared baking dish.
In a small bowl, combine the brown sugar (if using) and vanilla extract (if using) with the blueberries and toss gently.
Pour the blueberry pie filling over the blueberries.
Sprinkle the dry white cake mix evenly over the blueberry layer, ensuring it covers the entire surface.
Arrange the thin slices of salted butter evenly over the dry cake mix. Ensure near-complete coverage for even baking and browning.
Bake for 45 minutes, or until the topping is golden brown and the filling is bubbly.
Let it cool slightly before serving. Serve warm.
Notes
Any type of berry can be used instead of blueberries.
Unsalted butter can be used if you add a pinch of salt to the dry cake mix.
Adjust sweetness by adding more or less brown sugar.
This dessert is best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1/10th of cake
- Calories: Estimate: 350 kcal
- Sugar: Estimate: 45g
- Sodium: Estimate: 250mg
- Fat: Estimate: 15g
- Saturated Fat: Estimate: 9g
- Carbohydrates: Estimate: 55g
- Fiber: Estimate: 2g
- Protein: Estimate: 3g
- Cholesterol: Estimate: 30mg