Red, White and Blue Dump Cake
This Red, White & Blue Dump Cake is a festive, easy dessert with berry pie filling, white cake mix, and butter. Just layer and bake!
Servings: 10
Calories: 336kcal
Equipment
- 9x13 Baking Dish
- Spatula
Ingredients
- 1 20- ounce can blueberry pie filling
- 1 20- ounce can strawberry pie filling
- 1 13.25- ounce box white cake mix 375 grams
- 1 stick unsalted butter cold
Instructions
- Preheat oven to 350F and lightly grease a 9x13 baking dish.
- Spread blueberry pie filling on one side of the baking dish pan and the strawberry on the other.
- Evenly sprinkle dry cake mix all over the blueberry and strawberry mixture.
- Then top with thin squares of butter on top of the cake mix. If all you have is room temperature butter, add to a small microwavable bowl and slowly pour melted butter on top of the cake as evenly as possible.
- Bake for 30-35 minutes or until bubbling and golden brown.
- Serve warm with a scoop of ice cream, cool whip or on its own.
Notes
- Ensure the butter is cold and slice thin and place evenly so it melts and browns the topping uniformly.
- Take it from me, do not stir the unbaked cake, the layers bake best when left alone.
- The top should be lightly browned and the filling bubbling. You can broil for a minute if you want a little extra golden brown color.
- Use quality pie fillings, it makes a difference in taste and texture. Feel free to experiment with your favorite flavors as well.
- It is normal to see some dry cake mix in some areas, it perfectly normal and safe to eat after being in the oven this long.
- Let the dump cake cool for about 10-15 minutes before scooping. It allows the filling to set just slightly for easier serving.
Nutrition
Calories: 336kcal | Carbohydrates: 77g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 301mg | Potassium: 94mg | Fiber: 3g | Sugar: 52g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 2mg
