Dump Cakes
Blueberry Dump Cake
dumpmeals.com/recipes/blueberry-dump-cake/
Blueberry pie filling with lemon juice under a yellow cake mix and butter. Bakes into a purple, bubbling dessert.
- Serves
- 12
- Prep
- 10 minutes
- Bake
- 350°F, 45 to 55 minutes
- Pan
- 9-by-13-inch baking dish
Blueberry dump cake pairs two cans of blueberry pie filling with a splash of lemon juice. The lemon cuts the sweetness and brightens the berry flavor. A dry yellow cake mix and slices of butter go on top, and the oven does the rest.
The filling turns dark and syrupy as it bakes, and the topping turns golden. Serve warm with vanilla ice cream or whipped topping. If you want a more tart dessert, add a little grated lemon zest to the cake mix before sprinkling it on.
The lemon juice is a small amount, but it keeps the blueberry flavor from tasting flat. A spoonful of plain whipped cream or vanilla ice cream balances the sweetness of the pie filling.
Ingredients
Into the dish
- 2 (21-ounce) cans blueberry pie filling
- 1 tablespoon lemon juice
- 1 (15.25-ounce) box yellow cake mix
- 1½ sticks butter, cut in thin slices
- nonstick cooking spray
Directions
- Heat the oven to 350°F. Spray a 9-by-13-inch baking dish.
- Spread the blueberry filling in the dish. Stir in the lemon juice.
- Sprinkle the dry cake mix over the filling in an even layer. Do not stir.
- Lay thin slices of butter over the top.
- Bake 45 to 55 minutes, until the topping is golden and the filling is bubbling.
- Cool 15 minutes. The filling is hot and thickens as it cools.
It's done when the topping is golden brown with no dry, powdery patches, and the fruit is bubbling at the edges of the dish.
Cover leftovers and put them in the refrigerator within two hours.
Tips
- Cover any dry spots on top with a little butter so they bake rather than stay powdery.
- The dish stays hot for a while. Let it cool before serving.