Blueberry Dump Cake
Simple, tasty, and satisfying, this blueberry dump cake is a crowd-pleaser that combines canned blueberry pie filling with melted butter and yellow cake mix.
Servings: 12
Calories: 456kcal
Ingredients
- 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. 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. (See notes for tips)
- Bake for 45 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: 456kcal | Carbohydrates: 74g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 281mg | Potassium: 156mg | Fiber: 3g | Sugar: 54g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
