My delightful cherry blueberry dump cake combines cherry and blueberry pie filling with white cake mix- it's the perfect easy dessert! With all the delicious flavor of a fruit cobbler but none of the effort it takes to make one, this will be your new go-to dessert!
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Instructions
Preheat your oven to 350°F (175°C) and butter or spray a 9x13 baking dish with non-stick spray.
While the oven preheats, pour the cherry and blueberry pie fillings into the dish. Then, sprinkle cake mix over the mixed fruit filling, trying to get it in an evenly spread layer. Do not mix it!
Slice butter into small chunks and spread them over the top of the cake mix layer. *Alternatively, you can also melt the butter and try to pour it and wet as much of the cake mix as possible.
Once the oven is preheated, place the baking dish on the center rack of the oven. Bake for 35-45 minutes, until the fruit filling is bubbly and the cake mix edges are golden.
Remove from the oven and allow to cool for 5-10 minutes before serving.
Notes
Cooking times may vary. Depending on the size of the pan you use, you may need to add or reduce cooking time. You can make this in any pan you have available, but a smaller shape will add thickness and take longer to cook.
Spread the cake mix evenly. The cake mix poses the main risk of burning if thick in one area and thin in another. Be sure to rake it across all parts of the pan in an even layer.
Store in an airtight container in the fridge for up to 5 days.