My picky husband is a man of simple (food) tastes. I could spend the day baking homemade cakes and pastries and his taste buds wouldn’t be impressed. But dump some canned fruit, boxed cake mix, and butter in a baking dish and I have his undivided attention. It makes cooking for him simple and predictable but doesn’t lend itself for my need for creativity in the kitchen. But that’s what friends are for, right?
I realized early on that simple but delicious food was the way to his heart. I stumbled upon The Pioneer Woman over 10 years ago and have been in love with her ever since. My picky husband loves her Cherry dump cake which has cherry pie filling and pineapple bits. I had my doubts when I first made a dump cake well because the name “dump cake” doesn’t sound appetizing. What it lacks in name and complexity it makes up for in taste. The addition of fresh and slightly tart blueberries complements the strawberry pie filling and cake mix.
When the dump cake finishes baking the end result looks quite impressive. Kind of like a cobbler but made with far less effort. I like to call it a faux cobbler. It’s berrytastic!
- 1 (21 ounce) can strawberry pie filling
- 2 cups fresh blueberries (or other fresh berry) or another can of pie filling if fresh berries aren’t available
- 1 (about 18 ounce) box white cake mix (or yellow cake mix)
- 1 ½ sticks (3/4 cup) butter, melted
- Preheat oven to 350 degrees F.
- Grease a 13 by 9-inch pan (I prefer to use butter with this recipe)
- Dump the strawberry pie filling into the pan and spread evenly.
- Dump the fresh blueberries evenly over the pie filling.
- Dump the cake mix evenly over the berries. Use a fork or spatula to completely cover the berries and to smooth the top.
- Drizzle the top of the cake mix, so it’s evenly covered, with melted butter.
- Bake for 45 to 60 minutes, or until the cake is golden brown.
Adapted from The Pioneer Woman
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