Blueberry Dump Cake
Simple, tasty, and satisfying, this blueberry dump cake is a crowd-pleaser that combines canned blueberry pie filling with shredded coconut, melted butter, and yellow cake mix.
Servings: 12
Calories: 370kcal
Ingredients
- 22 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. Spray a 9x13 baking dish with nonstick spray.
- Spread the blueberry pie filling into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pie filling. (You can use a fork to gently break up any large clumps of cake mix)
- In a medium bowl, whisk together the melted butter and milk.
- Pour the milk mixture slowly over the top of the dry cake mix. To ensure there are no large areas of dry cake mix showing, use a spoon to gently push the dry cake mix under the butter mixture. (A few small spots of dry cake mix are ok) It’s very important that you do not stir the butter mixture and dry cake mix together, you are wanting to layer the cake ingredients. The magic of a dump cake happens while in the oven.
- Bake for 48 to 50 minutes, or until the top of the cake is golden brown.
- Allow the cake to cool for about 30 minutes before serving.
Notes
- White cake mix can be substituted for yellow cake mix.
- You can use 4 cups of homemade blueberry pie filling instead of two 21-ounce cans of pie filling.
- Freshly zested lemon or orange can be added for a light citrus kick.
Nutrition
Calories: 370kcal | Carbohydrates: 53g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 276mg | Potassium: 102mg | Fiber: 2g | Sugar: 36g | Vitamin A: 506IU | Vitamin C: 0.4mg | Calcium: 111mg | Iron: 1mg
