Description
Blueberry Dump Cake Butter is a delicious, easy-to-make dessert featuring layers of blueberry pie filling, yellow cake mix, and buttery goodness.
Ingredients
Scale
- 31.5 ounces blueberry pie filling (two 15.75-ounce cans)
- 15.25 ounces yellow cake mix
- ½ cup salted butter, cold
- 1–2 cups fresh blueberries (optional)
Instructions
- Preheat the oven to 350°F.
- Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
- Sprinkle the cake mix evenly over the pie filling layer.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Top with fresh blueberries.
- Bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving. Allowing the dump cake to rest will give the blueberry filling time to cool slightly, so it is not super runny when scooped.
Notes
- For best results, use cold butter for easier handling.
- Fresh blueberries can enhance the flavor and texture but are optional.
- Allowing the cake to rest is crucial for the best serving consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg