Name: Blueberry Dump Cake Recipe
Cook time: 3 h
Total time: 3 h
Yield: 10
Ingredients: 21 oz blueberry pie filling; 4.5 oz yellow cake mix; 1/2 cup melted butter; 1/2 cup chopped walnuts

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

0 from 0 votes

Cook: 3 hrs

Total: 3 hrs

Serves:

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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

Comstock More Fruit Pie Filling

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Pillsbury Traditional Yellow Cake Mix

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Happy Belly California Walnuts

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Kerrygold Pure Irish Butter

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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.