Blueberry Dump Cake Recipe
3 ingredient blueberry dump cake has a buttery topping and a bright fruit filling. Just dump, bake, and serve with vanilla ice cream!
Servings: 12
Ingredients
- 2 (21-ounce) cans blueberry pie filling
- 1 (15-18-ounce) box vanilla cake mix
- ⅔ cup unsalted butter
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch pan.
- Pour/spoon both cans of blueberry pie filling into the pan and spread the top smooth.
- Sprinkle the cake mix on top.
- Cut the butter into small pieces and place them on top of the cake mix, so that the majority of the cake mix is covered.
- Bake in the preheated oven for about 60 minutes, or until the top starts to look golden brown.
- Serve warm with a scoop of ice cream or whipped cream.
Video
Notes
Cake mix. Use yellow or lemon cake mix.
Make ahead of time. Cool and cover with plastic and keep in the fridge for 3-4 days or wrap again with foil and store in the freezer for 3 months.
Store leftovers in an airtight container(s) and refrigerate for 3-4 days or freeze for 2-3 months.
Nutrition
Serving: 1g | Calories: 91kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 2mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 315IU | Vitamin C: 0.001mg | Calcium: 3mg | Iron: 0.01mg