Blueberry Dump Cake Butter (Print Version)
Buttery cake mix bakes over juicy blueberries for an effortless, crowd-pleasing dessert.
# Ingredients:
01 -
31.5 ounces blueberry pie filling (two 15.75-ounce cans)
02 -
15.25 ounces yellow cake mix
03 -
½ cup salted butter, cold
04 -
1-2 cups fresh blueberries (optional)
# Steps:
01 -
Preheat the oven to 350°F.
02 -
Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
03 -
Sprinkle the cake mix evenly over the pie filling layer.
04 -
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.
05 -
Top with fresh blueberries.
06 -
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.
07 -
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 and Tips:
01 -
Salted butter helps offset the sweetness from the blueberry pie filling.
02 -
Evenly distribute butter pats on top of the dry cake mix to avoid powdery sections.
03 -
Adding fresh or frozen blueberries can introduce a pleasant tartness compared to the sweet canned filling.