Blueberry Dump Cake Recipe
Apparently, you can make anything in a crockpot! Try this delicious blueberry dump cake recipe – it’s as easy as 1, 2, 3!
How To Make Blueberry Dump Cake
- 21 oz blueberry pie filling
- 4.5 oz yellow cake mix
- 1/2 cup butter (melted)
- 1/2 cup walnuts (chopped )
- Pour the pie filling into the crockpot, then combine the dry cake mix and melted butter.
- Sprinkle the cake mix and butter mixture over the pie filling. Afterward, garnish it with the chopped walnuts.
- Cover and cook the contents of the crockpot on low for 2-3 hours. Once you’re done cooking, serve your cake and enjoy!
How To Make Blueberry Dump Cake
Ingredients
- 21 oz blueberry pie filling
- 4.5 oz yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup walnuts, chopped
Instructions
-
Pour the pie filling into the crockpot, then combine the dry cake mix and melted butter.
-
Sprinkle the cake mix and butter mixture over the pie filling. Afterward, garnish it with the chopped walnuts.
-
Cover and cook the contents of the crockpot on low for 2-3 hours. Once you're done cooking, serve your cake and enjoy!
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Ingredients You Need
Commonly Asked Questions
Can I Use Ladyfingers Instead of Sponge Cake?
Yes! Ladyfingers are a great substitution and make for a good mix between this recipe and the classic tiramisu recipe. I would recommend layering it in a springform pan like the way we have done with our
Charlotte Cake Recipe giving it a finished look.
Can I Substitute the Liqueur?
The flavor of the liqueur mellows out but you can use less with 3 Tbsp liqueur in the syrup and 1 Tbsp in the cream or make it a virgin (alcohol-free) by replacing liqueur with freshly squeezed lemon juice to taste.
Can I Make this Cake Ahead?
The sponge cake is so easy and can be made a day ahead or stored in the freezer for up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 3 days.
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