Oven Blueberry Dump Cake

– 1 (15.25 oz) box of yellow cake mix
– 2 cans (21 oz each) of blueberry pie filling
– 1 cup (2 sticks) of unsalted butter, melted
– Optional: 1 teaspoon of ground cinnamon for sprinkling

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.

2. Pour the blueberry pie filling into the baking dish, and spread it out evenly.

3. Sprinkle the dry yellow cake mix over the blueberry filling, making sure to cover it completely—resist the urge to stir!

4. Drizzle the melted butter over the cake mix, and if you’re using it, sprinkle the cinnamon on top. Again, no stirring needed. We want distinct layers.

5. Bake in the preheated oven for about 45-50 minutes, or until the topping is golden brown and the blueberries are bubbly.

6. Let the cake cool for a bit after taking it out of the oven. It’s delicious served warm, but it’s just as tasty if you let it cool down all the way.

– If you’re dealing with picky eaters or dietary restrictions, try using gluten-free cake mix and a dairy-free butter alternative.
– Feel free to toss in a cup of fresh blueberries to the pie filling for an extra burst of fruitiness!
– Not a fan of blueberries? This recipe is versatile! Swap out the blueberry pie filling for cherry, apple, or peach pie filling to suit your taste buds.
– Store any leftovers in an airtight container in the fridge. To reheat, just pop it into the oven or microwave for a quick warm-up.

Cozying up with a slice of this blueberry dump cake is the perfect end to any day. It’s a hug in dessert form, made to be shared and savored. Enjoy, my friends!