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In the words of my sister, this blueberry dump cake can barely be called a recipe. Because, to be honest, there’s zero skill involved but the outcome is amazing. And it’s a family recipe that’s been passed down a few generations on my mom’s side. Growing up, when we would visit my grandmother for a week at a time, we’d make it at least twice. With no regard for nutrition, it was a grandchild’s paradise. So I recently revisited some nostalgia and whipped up a blueberry version. It’s easy to change out the fruit to whatever you prefer (apple, cherry, peach)–but I recommend sticking with the Comstock brand pie fillings.
See full recipe below.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
INGREDIENTS
- 1 box Duncan Hines white cake mix
- 1 can Comstock blueberry pie filling
- 8 tbsp butter
- 2 tablespoons water
DIRECTIONS
- Heat oven to 350F
- Prepare a 9 x 13 pan with cooking spray
- Combine water with pie filling and spread evenly over bottom of the pan
- Distribute cake mix over the top of the pie filling
- Melt butter and drizzle across the pan
- Bake for 45-60 minutes until top is golden brown + fruit juice is bubbling
- Allow to cool and serve (best with vanilla ice cream)
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Clik here to view.
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