This dump cake, like most, isn’t like the type of cake you cut a perfectly shaped slice out of. It’s a bit more like a pie and cake combined, and stirred up a bit. Grab a bowl or a ramekin and a scoop of this flavorful blueberry treat! The essence of a dump cake is to “dump” ingredients in a pan and bake. When the top is golden brown and the filling is bubbling up on the sides, your cake is done.

This cake is best served while still warm. Add a scoop of vanilla ice cream on top of a piece of this warm cake. There’s nothing more satisfying than when your cake gets your ice cream just a bit melty! This blueberry cake is also a home run served with a dollop of whipped cream.

How to make Blueberry Cake Surprise

Ingredients

• 1 box butter pecan cake mix ~ the surprise taste!
• 1 can blueberry pie filling, 21 oz.
• 1 can crushed pineapples, 20 oz.
• 1 stick salt free butter
• 1 teaspoon almond extract ~ the surprise taste!

Directions

1. In a medium-sized bowl, mix your 2 cans of fruits and almond extract together. ** Do NOT drain that juice!
2. In an UN-greased 9 x 13 pan, pour the fruit mix.
3. Then, using all of the “dry” butter pecan cake mix, cover the fruit mix.
4. Take the stick of butter and cut into as many slices as you can. Place all over the top of the dry cake mix. The more space you cover, the more even the butter will melt over your cake. Add another 1/2 stick of butter if you dare!
5. Bake in the oven for about 45 minutes on 350 degrees. ** depending on your oven type **
6. The top of the cake should be golden brown with a crust-like feature. Bake according to your taste with cake color.

Notes:

• If you can’t find 21 oz cans of blueberry pie filling, feel free to use ones that contain slightly more or less. This recipe is flexible!
• Add some additional blueberries, sprinkle in about a cup of fresh blueberries on top of the butter for added berries.