31.5ounceblueberry pie fillingtwo 15.75 ounce cans
15.25ounceyellow cake mix
1/2cupsalted buttercold
1-2cupsfresh blueberriesoptional
Instructions
Preheat the oven to 350°F.
Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
Sprinkle the cake mix evenly over the pie filling layer.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
Top with fresh blueberries.
Bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
Allow dump cake to rest for 15 minutes before serving. Allowing the dump cake to rest for a bit before serving it will give the blueberry filling time to cool just a bit so that it is not super runny when you scoop into it.
Notes
We used a standard-sized (15.25 ounce) box of yellow cake mix. You only need the dry cake mix itself, not the additional ingredients on the back of the box because we are not preparing it.
Fresh or frozen blueberries can be added to the top of the dump cake prior to baking. They add a touch of tartness to contrast with the sweet canned pie filling. Some recipes toss the fresh blueberries in sugar, but we prefer the variation in flavors. You can also skip the blueberries. We used about 1 ½ cups fresh blueberries over this dump cake.
You want to make sure you evenly distribute your butter pats on top of the dry cake mix, this way you don't end up with powdery cake after it's been baked. Salted butter helps level out the sweetness from the blueberry pie filling.