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Blueberry Cream Dump Cake

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Blueberry Cream Dump Cake
  • Prep 5 min
  • Total 45 min
  • Servings 6
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This easy blueberry dump cake is perfect for summer picnics and gatherings. Recipe by Half Baked Harvest.
May 25, 2018

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1 box Betty Crocker™ Super Moist™ golden cake mix
  • 1 cup butter, melted
  • 1/2 cup heavy cream
  • ¾ cup greek blueberry yogurt

Steps

  • 1
    Preheat the oven to 350º F. Grease a large (12-inch) cast iron skillet or a 9x13-inch baking dish with softened butter. Add the blueberries to the prepared baking dish. Add the brown sugar, cinnamon and vanilla. Toss to combine. Then cover the blueberries with the cake mix.
  • 2
    Pour the melted butter over the cake mix, but do not stir.
  • 3
    Bake for 35-45 minutes, or until light brown.
  • 4
    Meanwhile, whip the cream with an electric mixer. Fold in the blueberry yogurt. Serve the cake warm or cold, topped with a dollop of blueberry cream.

Expert Tips

  • Tip 1
    Substitute your favourite berries! Blackberries, raspberries, strawberries, cherries or even a combo will work well in this recipe.

Nutrition Information

730 Calories, 41g Total Fat, 5g Protein, 85g Total Carbs, 52g Sugars

Nutrition Facts

Serving Size: 6
Calories
730
Total Fat
41g
Saturated Fat
26g
Trans Fat
1.5g
Cholesterol
110g
Sodium
780mg
Total Carbs
85g
Dietary Fiber
2g
Sugars
52g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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