Description
This Blueberry Dump Cake Butter is a simple, delicious dessert that combines juicy blueberry pie filling with a buttery yellow cake topping. Perfect for a quick, comforting treat, it offers a golden, bubbly finish with warm cinnamon notes, easily baked in one dish for minimal cleanup.
Ingredients
Scale
Blueberry Layer
- 2 cans blueberry pie filling
- 1 teaspoon vanilla extract
Cake Topping
- 1 box yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread Blueberry Filling: Evenly spread the blueberry pie filling into the bottom of the prepared baking dish, then stir in the vanilla extract thoroughly to infuse flavor.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the blueberry filling without stirring; this creates the crumbly cake layer on top.
- Drizzle Butter: Pour the melted butter evenly over the cake mix, ensuring as much coverage as possible to achieve a moist and rich topping.
- Season Topping: Sprinkle the ground cinnamon and salt over the top to add warmth and balance the sweetness.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving to let the layers set. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- Add chopped pecans or walnuts sprinkled on top before baking for a crunchy texture.
- Store any leftovers covered in the refrigerator for up to 4 days.
