Slow-Cooked Mini Blueberry Dump Cakes

Slow-Cooked Mini Blueberry Dump Cakes


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Blueberries form the sweet and fruity foundation for a plethora of desserts from pies to cobblers. Now, we have a recipe for baking up individual dump cakes stuffed with a gooey blueberry pie filling, perfect for serving warm with a dollop of whipped cream.

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Time needed

15 min preparation + 2-3 hour cooking

Serving Size / Yield

3-4 servings


  • 1 21 oz. can Blueberry Pie Filling
  • 1 18.25 oz. package White Cake Mix
  • 8 Tbs. Butter, melted
  • 1/2 C. Light Brown Sugar
  • 1/4 C. Almond Slivers

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Pour the blueberry pie filling into 3-4 6 oz. ramekins until they are 3/4 full. In a medium mixing bowl, stir together the dry cake mix and butter until crumbly, then spread even amounts over each filling. Sprinkle dump cakes with brown sugar, followed by almonds. Place ramekins in crockpot. Cook on low for 2-3 hours or until cakes turn golden-brown.

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