Red, White, Blueberry Dump Cake Recipe

You don't need a holiday like 4th of July or Memorial Day to enjoy this easy patriotic dessert. This Red, White, Blueberry Dump Cake Recipe is so easy to put together, bakes perfectly, and is delicious served warm with a scoop of vanilla ice cream! 
 

How do dump cakes work?

The definition of a dump cake, as found in the dictionary is as follows:

"a cake made by combining the ingredients, which typically include store-bought cake mix, directly in a pan before baking."

To make a dump cake fruit pie filling is "dumped" into a prepared pan alone, or layered with more fruit (fresh, canned, or frozen), then sprinkled with dry cake mix and drizzled with butter. You do not stir a dump cake! aOnce everything is in the pan it's baked until the "cake" is done and the fruit filling is bubbly.  

What is the difference between a dump cake and a cobbler?

It's called a dump cake, but the truth is, a dump cake is much more like a cobbler than a cake. The definition of a cobbler, as found in the dictionary is: "a dessert consisting of fruit baked in a deep dish with a thick, cake-like crust on top"

This Red, White, and Blueberry Dump Cake recipe is indeed a dessert consisting of baked fruit (cherry pie filling and fresh blueberries) with a thick, cake-like crust on top made possible by using a store-bought cake mix. The topping is buttery, crunchy, and oh so delicious. 

What makes this dump cake special?

Most dump cake recipes are super sweet to me. I think that's because the few I have made only use pie filling to fulfill the fruit ingredient for the recipe. This dump cake uses a combination of pie filling plus fresh blueberries. The combination tones down the sweetness of the canned pie filling, making for a less sweet end result. Of course, this dessert is still plenty sweet, but less sweet than those dump cakes made with just canned pie fillings. 

I've also added pecans to the "cake" topping for extra crunch and to help offset the sweetness. 

I think it's a winning combination! 

Should you serve dump cake warm or cold?

In my opinion, this dump cake tastes best warm from the oven served with a big old scoop of vanilla ice cream on top! But it's also great at room temperature. 

Should I store leftovers in the refrigerator?

Since it has fresh fruit in it, I would recommend storing any leftovers in the refrigerator. To serve once refrigerated, it can be reheated in the microwave for a minute or so. 

How do you make Red, White, and Blueberry Dump Cake?

Begin by preheating your oven to 350 degrees F. Prepare a 9" by  9" pan by spraying with cooking spray. Spread the can of cherry pie filling evenly onto the bottom of the pan. 

Next, pour the fresh blueberries evenly over the cherry pie filling. 

Sprinkle the dry cake mix evenly over the blueberries. Pour the melted butter evenly over the cake mix. Then, sprinkle the chopped pecans evenly over the cake/butter layer. 

Bake in oven for 30 - 40 minutes or until the cake is golden brown and the fruit is bubbly. 

Serve warm. 

Blueberry dump cake, cherry blueberry dump cake, patriotic dump cake

Dessert

American

Yield: 8 servings

Author: Renee Paj

Red, White, Blueberry Dump Cake Recipe

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Red, White, Blueberry Dump Cake featuring cherry pie filling, fresh blueberries, store bought white cake mix, butter, and pecans. A red, white, and blue patriotic dessert recipe!

Ingredients

• 1 (21 ounce) can of cherry pie filling
• 1 pint of fresh blueberries, washed and dried
• 1 box of white cake mix
• 1/2 cup salted butter, melted
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F. Spray bottom and sides of a 9" x 9" pan with cooking spray.
2. Spread the cherry pie filling evenly on bottom of the pan.
3. Spread the fresh blueberries evenly on top of the cherry pie filling.
4. Sprinkle the dry cake mix evenly over the blueberries.
5. Drizzle the melted butter evenly over the dry cake mix.
6. Sprinkle the chopped pecans evenly over the butter and cake mix.
7. Bake in preheated oven for 30 - 40 minutes or until cake is golden and fruit is bubbly.
8. Let cool for 15 -20 minutes and serve warm with ice cream, if desired. Refrigerate leftovers.

Notes

Serve with vanilla ice cream and sprinkles, if desired.

Best if served warm. Also good at room temperature. Store in refrigerator and reheat in microwave.

Nutrition Facts

Calories

338.63

Fat (grams)

22.64 g

Sat. Fat (grams)

8.46 g

Carbs (grams)

34.13 g

Fiber (grams)

2.73 g

Net carbs

31.40 g

Sugar (grams)

7.52 g

Protein (grams)

2.43 g

Sodium (milligrams)

135.72 mg

Cholesterol (grams)

30.69 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2021/06/red-white-blueberry-dump-cake-recipe.html

Copyright © 2012 Renee's Kitchen Adventures

Did you make this recipe?

Tag @renees_kitchen_adventures on instagram and hashtag it #rkarecipes

Pin Red, White, and Blueberry Dump Cake Recipe to your Pinterest boards!