Slow Cooker Blueberry Dump Cake

This Slow Cooker Blueberry Dump Cake recipe is an easy way to make dessert while leaving the oven free for cooking dinner. Perfect for summer!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 397kcal

Author Tonia Larson

Equipment

Ingredients

(2) 21 oz cans blueberry pie filling or use 4 ⅔ cups of homemade blueberry pie filling
13.25 oz yellow cake mix
1 teaspoon ground cinnamon
¾ cup butter melted

Instructions

Spread the blueberry pie filling in the bottom of a greased crockpot insert.
Top with the cake mix and sprinkle with ground cinnamon. Drizzle with melted butter.
Cover and cook on low for 3-4 hours. For a crisper topping, during the last 30 minutes, drape paper towels over the crockpot insert, and replace the cover to absorb the moisture that drips from the cover.

Video

Notes

One: Oven Version

Preheat the oven to 350˚F. Spread the blueberry pie filling out in a greased 9x13-inch pan. Top with the cake mix and ground cinnamon, and drizzle with melted butter. Bake at 350˚F for 50-55 minutes.

Two: Storage

Allow the leftovers to cool. Store them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition