Easy-Peasy Blueberry Dump Cake
This Easy-Peasy Blueberry Dump Cake is a dream for busy bakers. Just layer juicy blueberries in a baking dish, sprinkle with cake mix, and top with butter. Pop it in the oven for a golden, bubbling treat that’s ready in under an hour. Serve warm with ice cream or enjoy on its own for a quick and delicious dessert!
Servings: 8 servings
Calories: 493kcal
Equipment
- 9 x 13 baking dish
Ingredients
- 2 (21 oz cans) Blueberry Pie Filling (2) (21 oz Cans)
- 1 (15.25 oz box) Cake Mix (yellow, white, or lemon cake mix)
- 2 Sticks Butter (unsalted)
- 2 Cups Blueberries (fresh or frozen)(do not thaw)
- Vanilla Ice Cream for serving (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the cake.
- Prepare the Pan: Lightly grease a 9x13-inch baking dish with butter or non-stick spray for easy serving and cleanup.
- Add Blueberry Filling: Spread the blueberry pie filling evenly across the bottom of the baking dish.
- Add Cake Mix: Pour the dry cake mix evenly over the blueberries, ensuring it covers the entire dish without mixing it in.
- Add Butter: Slice the sticks of butter into thin pats and place them evenly over the cake mix. This will create a crispy, golden topping as it melts and bakes.
- Add Fresh/Frozen Blueberries: Sprinkle the fresh or frozen blueberries evenly over the cake mix and butter for an extra burst of berry flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 65 minutes, or until the top is golden brown and the blueberries are bubbling around the edges.
Nutrition
Calories: 493kcal | Carbohydrates: 72g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 201mg | Potassium: 206mg | Fiber: 5g | Sugar: 60g | Vitamin A: 759IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg