Recipe courtesy of Ree Drummond
Blueberry Crisp Dump Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 513
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 414 mg
This cake combines two of Ree’s favorite sweet dishes and is great to take to cookouts and potlucks. Using a box cake mix guarantees perfect results and there’s no need to tell anyone that you’ve used this shortcut as everyone dives in and pays you compliments!
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 513
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 414 mg
Ingredients
Cake Base:
Crisp Topping:
To serve:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a pastry cutter- For the cake base: Preheat the oven to 375 degrees F.
- Add the blueberry pie filling to a 9-by-13-inch baking dish and spread evenly. Scatter 1 1/2 cups blueberries on top. Sprinkle over the cake mix in an even layer. Cut the butter into 1-tablespoon pats and place on top of the dry cake mix. Sprinkle over the remaining 1/2 cup blueberries and set aside.
- For the crisp topping: In a bowl, toss together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the cold butter and, using a pastry cutter, cut in the butter until a coarse crumb texture forms. Using your hands, sprinkle and break the crisp topping all over the top of the cake base.
- Bake 40 to 45 minutes. Serve with whipped cream.
