Blueberry Dump Cake
Combine sweet blueberries, a basic cake mix, melted butter, and a sprinkle of coconut to create this classic blueberry dump cake. An impressive finish to any meal doesn’t need to require a lot of fuss.
Ingredients
- 42 ounces blueberry pie filling 2 x 21-ounce cans
- 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.