The Easiest Summer Cake to Make!
It’s kind of funny, I don’t know about you, but I’ve noticed that I tend to make entirely different desserts in the summertime than in the wintertime. And it’s less about seasonal fruits and flavors and more about technique and intricacy. I could go for a refreshing strawberry or lemon dessert in the dead of winter or any other time throughout the year, which you’d normally think would be summer desserts. In the summer I want quick, easy and delicious so I can get back to all the fun summer activities.
So a dump cake is a dessert that checks all these boxes and more. I’ll actually never forget the first time I made a crockpot dump cake because I just couldn’t believe how delicious it was for how easy it was to make! It tastes like I was at the kitchen countertop for over an hour, following intricate, meticulous instructions, when I knew it took me less than five minutes to throw it in the slow cooker and press a button :)
I know these kind of dump cakes are actually really popular recipes for Dutch oven baking while you are out camping. They are really popular for youth Scout camps or youth church camps and for good reason!
The recipe I am sharing today features a can of blueberry pie filling, a cake mix of your choice (white, yellow or lemon), butter and fresh or frozen blueberries. Pretty much the only thing you really need to worry about for this recipe is deciding which delicious flavor combo you are going to do and the order that you layer the ingredients.
For pie filling, you really could choose any pie filling you love: apple, cherry, raspberry, etc. Apparently an old secret to Boy Scouts’ dump cake is to use a can of crushed pineapple and one can of any flavor of pie filling, which helps the cake stay super moist. So that could be something you could mix up and try as well.
It is best served warm, so after it is baked, you can add a scoop or two of vanilla ice cream and it will go great with any of the delicious flavors you choose. The berries end up making it so jammy and the butter gives it so much delicious flavor. It is seriously heavenly! The author of the recipe even suggests that you can have this cake for breakfast and put a spoonful of Greek yogurt on it for some zip. I personally think I’d rather stick with the vanilla ice cream for dessert instead of breakfast. It is just the perfect summer dessert!
Have you made a dump cake before? What are your favorite flavors to use? Please share your thoughts in the comments below.
2 (about 21-ounce) cans blueberry pie filling
1 (15.25-ounce) box yellow, white, or lemon cake mix
1 1/2 sticks (6 ounces) cold unsalted butter, plus more for the baking dish
2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)
Vanilla ice cream, for serving (optional)
Directions:
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So a dump cake is a dessert that checks all these boxes and more. I’ll actually never forget the first time I made a crockpot dump cake because I just couldn’t believe how delicious it was for how easy it was to make! It tastes like I was at the kitchen countertop for over an hour, following intricate, meticulous instructions, when I knew it took me less than five minutes to throw it in the slow cooker and press a button :)
I know these kind of dump cakes are actually really popular recipes for Dutch oven baking while you are out camping. They are really popular for youth Scout camps or youth church camps and for good reason!
The recipe I am sharing today features a can of blueberry pie filling, a cake mix of your choice (white, yellow or lemon), butter and fresh or frozen blueberries. Pretty much the only thing you really need to worry about for this recipe is deciding which delicious flavor combo you are going to do and the order that you layer the ingredients.
For pie filling, you really could choose any pie filling you love: apple, cherry, raspberry, etc. Apparently an old secret to Boy Scouts’ dump cake is to use a can of crushed pineapple and one can of any flavor of pie filling, which helps the cake stay super moist. So that could be something you could mix up and try as well.
It is best served warm, so after it is baked, you can add a scoop or two of vanilla ice cream and it will go great with any of the delicious flavors you choose. The berries end up making it so jammy and the butter gives it so much delicious flavor. It is seriously heavenly! The author of the recipe even suggests that you can have this cake for breakfast and put a spoonful of Greek yogurt on it for some zip. I personally think I’d rather stick with the vanilla ice cream for dessert instead of breakfast. It is just the perfect summer dessert!
Have you made a dump cake before? What are your favorite flavors to use? Please share your thoughts in the comments below.
Blueberry Dump Cake Recipe (Just 4 Ingredients)
It’s stunningly easy. Total Time: 1 hr 15 min
Prep time:
Serving size: 8
Calories per serving: 168
Ingredients:
Serving size: 8
Calories per serving: 168
2 (about 21-ounce) cans blueberry pie filling
1 (15.25-ounce) box yellow, white, or lemon cake mix
1 1/2 sticks (6 ounces) cold unsalted butter, plus more for the baking dish
2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)
Vanilla ice cream, for serving (optional)
Directions:
Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.
Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans blueberry pie filling into an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface. Scatter 2 cups fresh or frozen blueberries on top in an even layer.
Bake until golden brown, bubbling, and a crispy crust begins to form, 60 to 65 minutes. Serve warm with vanilla ice cream if desired.
Source: thekitchn.com
Layer the following in the baking dish in the following order (do not stir together): Spread 2 (about 21-ounce) cans blueberry pie filling into an even layer. Sprinkle evenly with 1 (15.25-ounce) box yellow, white, or lemon cake mix. Cut 1 1/2 sticks unsalted butter into thin slices and arrange over the cake mix in an even layer, covering the entire surface. Scatter 2 cups fresh or frozen blueberries on top in an even layer.
Bake until golden brown, bubbling, and a crispy crust begins to form, 60 to 65 minutes. Serve warm with vanilla ice cream if desired.
Source: thekitchn.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.commons.wikimedia.org
- www.rawpixel.com
- www.thekitchn.com
