Blueberry Dump Cake

As far as blueberry pie filling desserts go, this blueberry dump cake is as uncomplicated and delicious as it gets. It's even better with a scoop of ice cream!

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

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

More variations:

Peach: Use 2 cans undrained sliced peaches in heavy syrup. Or use 1 can sliced peaches and 1 can crushed pineapple.
Apple: Use 2 cans apple pie filling and top with chopped nuts. You can also use homemade apple pie filling if preferred.

Crockpot method: Pour the fruit in the bottom of the crockpot. Dump the cake mix on top and add the sliced butter. Cook on low for 3-4 hours or on high for 2-3 hours.

Dutch oven method for camping: Line the pan with foil and spray with nonstick spray. Add the fruit filling, then pour the cake mix on top and then the sliced butter. Cover with lid and cook on hot coals for about 30-40 minutes.

Storage: Store leftover blueberry dump cake in an airtight container. It'll stay fresh in the refrigerator for up to 3 days.

Nutrition