Blueberry Dump Cake
Our Blueberry Dump Cake is as easy as it gets. It only has four ingredients and you literally just dump them all together, and bake! In no time, you have a delicious blueberry dessert.
Servings: 8
Calories: 635kcal
Ingredients
- 42 ounce (2 21-ounce) cans blueberry pie filling
- ¼ cup shredded coconut
- 15.25 ounce box yellow cake mix
- ¾ cup melted butter
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Pour the blueberry pie filling into the baking dish and spread evenly.
- Sprinkle shredded coconut on top of pie filling.
- Dump the cake mix evenly over the coconut.
- Pour the melted butter evenly over the top of the cake mix. Do not stir.
- Bake for 50 minutes or until the top is golden brown
- Serve warm.
Notes
- When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
- You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
- Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
Nutrition
Calories: 635kcal | Carbohydrates: 112g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 555mg | Potassium: 211mg | Fiber: 5g | Sugar: 81g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg