Blueberry Dump Cake

Name: Blueberry Dump Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings.
Cuisine: North America
Ingredients: 1 can (21 ounces) blueberry pie filling; 1/2 teaspoon almond extract; 2 cups fresh or frozen blueberries; 1/3 cup packed brown sugar; 1 package (16-1/2 ounces) yellow cake mix; 3/4 cup butter, melted; Whipped cream, optional

TOTAL TIME: Prep Time: 10 min. Cook Time: 35 min. YIELD: 12 servings.

When I need a quick dessert, this is the recipe I reach for most of the time. I usually have the ingredients on hand so I can whip it together in just a few minutes. —Rashanda Cobbins, Taste of Home Food Editor

Ingredients

1 can (21 ounces) blueberry pie filling
1/2 teaspoon almond extract
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1 package (16-1/2 ounces) yellow cake mix
3/4 cup butter, melted
Whipped cream, optional

Directions

1. Preheat oven to 350°. Mix pie filling and almond extract; spread into a greased 11x7-in. baking dish. Stir together blueberries and brown sugar; place over pie filling. Sprinkle with cake mix; drizzle with butter.
2. Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.

Nutrition Facts

1/2 cup: 374 calories, 13g fat (8g saturated fat), 31mg cholesterol, 380mg sodium, 64g carbohydrate (44g sugars, 2g fiber), 1g protein.

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