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Blueberry Cherry Dump Cake
This Blueberry Cherry Dump Cake takes only 4 ingredients and can be assembled in just five minutes. It is the perfect summer dessert for a festive 4th of July.
Equipment
- Nonstick Cooking Spray
- Butter knife
Ingredients
- 1 21 ounce can Cherry pie filling
- 1 21 ounce can Blueberry pie filling
- 1 15.25 ounce box Yellow cake mix
- 12 tablespoons Salted butter, thinly sliced
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Spoon the blueberry pie filling into the prepared baking dish, leaving small gaps. Fill the gaps with spoonfuls of the cherry pie filling, then gently spread the fillings into an even layer without fully mixing them together.
- Sprinkle the dry yellow cake mix evenly over the fruit filling without stirring.
- Arrange the thin slices of butter evenly over the cake mix, covering as much of the surface as possible.
- Bake for 50 to 65 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Let the cake cool for 10 minutes before serving. Serve warm on its own or with vanilla ice cream or whipped cream, if desired.
Christina's Notes
Slice the butter as evenly as possible and distribute it across the cake mix so the topping bakes up evenly golden.
Resist the urge to stir the layers together. Keeping the fruit filling and cake mix separate creates the classic dump cake texture.
Chopped pecans or walnuts make a delicious crunchy topping. Sprinkle them over the cake mix before baking.
Try using white cake mix or butter pecan cake mix for a fun flavor variation.
Serve warm with vanilla ice cream, whipped cream, or an extra spoonful of cherry or blueberry pie filling.
Assemble the cake up to 8 hours in advance, cover, and refrigerate. Add the butter just before baking for the best topping.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze cooled portions in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven or microwave until warmed through.
Resist the urge to stir the layers together. Keeping the fruit filling and cake mix separate creates the classic dump cake texture.
Chopped pecans or walnuts make a delicious crunchy topping. Sprinkle them over the cake mix before baking.
Try using white cake mix or butter pecan cake mix for a fun flavor variation.
Serve warm with vanilla ice cream, whipped cream, or an extra spoonful of cherry or blueberry pie filling.
Assemble the cake up to 8 hours in advance, cover, and refrigerate. Add the butter just before baking for the best topping.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze cooled portions in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 325°F oven or microwave until warmed through.