Slow-Cooked Mini Blueberry Dump Cakes
Serving Size / Yield
- 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
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.