Blueberry Dump Cake
This blueberry dump cake is a buttery, easy dessert made with pie filling and fresh blueberries, creating a rich, slightly tart flavor with a golden, crumbly topping.
Servings: 10 servings
Ingredients
- 42 ounces canned blueberry pie filling 21 ounces each
- 1 box yellow cake mix
- ½ cup unsalted butter 1 stick - 8 tablespoons, cold
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter and set it aside for later use.
- Spread blueberry pie filling evenly in the bottom of the baking dish. Use a spatula to spread it evenly across the bottom.
- Stir in vanilla extract and cinnamon directly into the filling until well combined.
- Evenly sprinkle the fresh blueberries over the filling.
- Sprinkle the dry cake mix evenly over the top of the blueberry filling. Do not mix; this is what creates the dump cake texture.
- Cut the cold butter into thin slices or small pats and place them evenly over the cake mix. Try to cover as much surface area as possible so the topping bakes evenly.
- Bake for 45-50 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let the cake sit for 15-20 minutes after removing from the oven. This allows the filling to thicken slightly, making serving easier.
