Well out of all the recipes I post on my little blog here, I must admit this one is probably the silliest recipe! I don’t even know if I’d go as far as calling it a recipe! But I’m going to do it anyway. A long time ago one of my readers asked me if I had the recipe for a dump cake. I had never heard of it before, so of course I had to look into it and see what it was. I’m here to serve my readers. You ask for it and I shall provide.
I was curious why it’s called a dump cake. Well now I know.
It’s probably called a dump cake because you dump all ingredients into a baking dish and bake it. There’s no science here! I suppose the fruit base could be anything, cherries, pineapple, lemon curd, but I chose blueberries.
So let me tell you how I made this cake. You take a couple cans of blueberry pie filling, I used a can of blueberry pie filling and a couple cups of fresh blueberries, but 2 cans of blueberry pie filling work just as well, and you dump them into a 9×13 inch baking dish. No spraying or buttering of the dish required. Next you take a box of yellow cake mix, just as it comes right out of the box, not mixed with anything, and sprinkle it over the blueberries. Now if I lost you here, stay with me. Then you take a stick of butter and cut it into thinner slices, then distribute the butter slices evenly over the cake mix. We’re almost done here. I wanted to have a crunchy top, so I sprinkled some shredded coconut over the top. Now you bake it for about 45 minutes to an hour at 350 and you’re done.
Strange, eh? Who thinks of these combinations? Now I know it’s not a healthy cake, but if you’re in a rush, and you need a dessert, I don’t think it gets any easier than this. I served it with some cool whip on top and I must admit I quite enjoyed this weird cake, if you even want to call it that.
Well there you have it, a blueberry dump cake.
- 2 cans (21 oz) blueberry pie filling
- 1 box yellow cake mix
- 1 stick (1/2 cup) butter, sliced
- ½ cup to 1 cup shredded coconut
- cool whip (optional)
- Preheat oven to 350 F degrees.
- Dump the blueberry pie filling into a 9x13 inch baking dish and spread it evenly.
- Sprinkle the yellow cake mix over the blueberry pie filling.
- Distribute the butter slices evenly over the cake mix and sprinkle with shredded coconut.
- Bake for about 45 min to an hour.
- Serve with cool whip.