Blueberry Dump Cake

Blueberry Dump Cake

235 Reviews 5 Pics
Debbie
Recipe by  Debbie

“An easy blueberry dessert.”

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Ingredients

Adjust Servings

Original recipe yields 1 9 x 13 inch pan

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
  3. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

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Reviews (235)

Rate This Recipe
EASYLYVIN
200

EASYLYVIN

My husband and kids went BONKERS for this recipe! My mother made something similar with pinapple and cherries when I was a child, haven't had it since then. I had fresh blueberries that needed to be used up and I felt nastolgic after reading this recipe... this was delicious!!! I took Snocu's advice from the reviews and did not melt the butter, but sliced it thin and made a layer over top. I added fresh lemon juice from half a lemon and a bit of nutmeg to the berries. I also used Betty Crocker's Moist French Vanilla cake mix. My husband and children DEMANDED that I make it again! Thanks!

SNOWCU
194

SNOWCU

I gave this four stars because I do not agree with the melted butter idea. If you cut the butter in slices and evenly place them over the topping, then it will not dry out as other reviewers have complained. Delicious recipe, can be halved easily for those of us with smaller numbers to feed.

Avius
131

Avius

This is AWESOME. As for the reviewer who said it didn't turn out b/c she used a bundt pan...it's not a "normal" cake, it's a dump cake...it doesn't form into a "bundt" shape. It's supposed to be dry in some areas b/c you scoop it out and serve it with ice cream, YUM!!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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