Blueberry Dump Cake

by Sheryl

Servings: 18 | Yield: 1 9×13-inch pan

Perhaps the easiest sweet treat to make of all time is Blueberry Dump cake. The guy who wanted to throw a bunch of dessert staples in a pan to see what’s going to happen next deserves a reward. They ‘re a hero to me. Dump cakes are a treat for busy moms and dads. For those days when it’s just a hassle to get through the door, you can always please the whole family with a delicious dessert that doesn’t take much effort from you.

As a time-saving recipe, the basic idea of a dump cake is to “dump” a couple of ingredients into a baking or casserole dish, bake it in the oven, and turn the ingredients into a stunning dessert. A dump cake can be made from a variety of ingredients, but most recipes are made with a boxed cake mix and some kind of pie filling, plus butter. Try this Blueberry Dump Cake, and enjoy with your loved ones.

Ingredients:

(1) (18.25 oz) package yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted
1 tsp ground cinnamon

Directions:

1. Preheat oven to about 350 degrees F (175 degrees C).

2. Add and mix berries, sugar, and cinnamon in the bottom of a 9 x 13-inch pan. Cover berries with dry cake mix. Pour the butter over cake mix, do not stir.

3. Bake until light brown for 30 minutes. Serve warm or cold, and add ice cream on top.

Note:

For a blueberry dump cake, the main topping options are whipped cream or ice cream. There are a few variations within those two groups that can take this dump cake to a whole new stage. We almost still have coffee or coffee bean at our freezer as a staple for the ice cream. The vanilla ice cream in the dump cake is a great complement to the buttery, cakey, blueberry flavors.

Nutrition Facts:

Per Serving: 209.5 calories; 14.1 mg cholesterol; 225.4 mg sodium; 1.6 g protein; 32.8 g carbohydrates.

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