Blueberry Apple Dump Cake
This simple 6 ingredient blueberry apple dump cake couldn’t be any easier to make! Dump cake is exactly like it sounds because you just dump the ingredients in layers in the baking dish. This cake was revised from an old recipe for blueberry dump cake and I simply added in a can of apple pie filling. I have to say that it really changed the whole flavor profile and it is unbelievable! Dump cake is one of my favorite desserts to make because it comes together so quickly and is so versatile. There is nothing better than warm dump cake with ice cream on top. There are many variations but I hope that you enjoy this one!
Blueberry Apple Dump Cake List of Ingredients:
- 21 oz. can of apple pie filling. You will need this size to cover the bottom of the pan.
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted.
How to make Blueberry Apple Dump Cake:
You will need a 9×13 baking dish to bake the cake in. You don’t need to grease the pan for this cake. It comes out without sticking because the fruits are on the bottom.
- Heat the oven to 350 degrees.
- Spread the can of pie filling evenly over the bottom of the ungreased baking dish.
- Mix blueberries, sugar and cinnamon together in a small bowl.
- Add blueberry and cinnamon/sugar mixture to pan on top of the pie filling. Do not stir.
- Pour dry cake mix evenly over the fruit and shake the pan a little to distribute it.
- Pour the melted butter over the cake mixture covering as much of the surface as possible. DO NOT STIR. The cake ingredients will meld together while baking.
- Bake for 50-60 until the top crust is brown and the center of the cake is bubbly.
- Great served warm with a scoop of vanilla ice cream!
Tips For Baking Dump Cake:
I chose to melt the butter because it gives better coverage over the dry cake mix. Don’t worry if you end up with some dry cake mix patches on the top after it is baked. That is perfectly normal with this cake. It’s impossible to cover every inch of the cake mix with butter. Just make sure the top crust is thoroughtly baked so it’s crusty.
Optional Add-ins:
Chopped walnuts or pecans are delicious on top of this cake if you like nuts. They add a little crunch to the top. Just add the chopped nuts to the top of the cake before baking.
How To Store:
This cake should be fine at room temperature for a day or so. If you still have any left after that place it in the refrigerator. I can guarantee that this stuff won’t last long!
Try my other dessert recipes:
Oatmeal Cake With Coconut Pecan Topping
Blueberry Apple Dump Cake
Ingredients
- 1 21 oz. can apple pie filling
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 box yellow cake mix
- 1/2 cup melted unsalted butter
Instructions
- Preheat oven to 350 degrees.
- Dump apple pie filling into the bottom of an ungreased baking dish and spread it around evenly to the edges.
- In a small bowl or measuring cup stir the sugar and cinnamon into the blueberries.
- Dump the blueberry and sugar mixture on top of the apple pie filling. Do not stir.
- Dump dry cake mix on top of the fruit evenly. Shake the pan a little to allow it to settle into the fruit.
- Drizzle melted butter all over the dry cake mix as evenly as possible. It won't cover all of the dry cake mix completely.
- Optional: Add 1 cup of chopped walnuts or pecans to the top of the cake before baking.
- Bake in 350 degree oven on center rack for approximately 50 minutes or until the top of the cake is brown and bubbly. You want the top of the cake to be crusty like a cobbler.
- Serve warm or at room temperature. Great served with scoop of vanilla ice cream.