Description
This Blueberry Dump Cake is a quick and delicious dessert made from blueberry pie filling and topped with buttery yellow cake. With just a few ingredients and simple steps, this cake serves as a perfect comfort food that everyone will love, making it an ideal choice for gatherings or a satisfying treat at home.
Ingredients
Scale
- 42 ounces blueberry pie filling (two 21-ounce cans)
- 15.25 ounces boxed yellow cake mix
- 1 cup unsalted butter, melted (2 sticks)
- ⅔ cup whole milk, room temperature
Instructions
- Preheat the oven to 350°F and prepare a 9×13 baking dish with nonstick spray.
- Spread the blueberry pie filling evenly in the prepared baking dish.
- Sprinkle the dry cake mix over the pie filling, breaking up any large clumps with a fork if necessary.
- In a separate bowl, whisk together the melted butter and milk until well combined.
- Slowly pour the milk mixture over the dry cake mix, ensuring even coverage.
- Bake for 45 to 50 minutes or until the cake's top is a beautiful golden brown.
- Allow the cake to cool for approximately 30 minutes before serving.
Notes
For a richer flavor, consider adding a sprinkle of cinnamon over the top before baking.
Serve with whipped cream or vanilla ice cream for an extra treat.
Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 21g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg