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Blueberry Dump Cake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10
Calories: 318kcal
Author: Deanna
Print Recipe

Ingredients

  • 2 Cans Blueberry pie filling
  • 1 Tbsp Lemon juice
  • 1 Cup Blueberries fresh or frozen
  • 1 Box French vanilla cake mix
  • 1/2 Cup Butter cubed
  • 1/4 Cup Sugar
  • 1 tsp Cinnamon
  • 1/4 Cup Sliced almonds

Instructions

  • Preheat oven to 350 degrees
  • Lightly butter a 12 inch cast iron skillet or a 9x13 baking dish
  • In a small bowl, mix sugar and cinnamon. Set aside
  • Pour both cans of blueberry pie filling into the pan
  • Add the lemon juice and give a quick stir to combine
  • Add the blueberries to the top of the filling
  • Sprinkle the cake mix over the blueberries and filling
  • With a spoon, gently swirl the cake mix and blueberries together, just to barely mix. There should still be mostly dry cake mix on top.
  • Dot the top of the cake with the cubed butter
  • Sprinkle the cinnamon sugar mix over the entire cake, then top with the almonds
  • Place in the oven and bake for approximatly 50 minutes, or until top is slightly golden
  • Remove from the oven, allow to cool for 10 minutes, then serve

Nutrition

Calories: 318kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 440mg | Potassium: 62mg | Fiber: 1g | Sugar: 28g | Vitamin A: 292IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg