Blueberry Cobbler Dump Cake
Minutes Prep time: 10
Minutes Total time: 60
Servings: 12
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Baking Spray
3 cups fresh blueberries
1/4 cup granulated sugar
1 pkg (15.25 oz each) Duncan Hines® Classic White Cake Mix or Classic Yellow Cake Mix
3/4 cup butter, cut into 24 silces (3/4 cup = 1-1/2 sticks)
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 60 mg | 6% |
Carbohydrate | 31 g | 10% |
Cholesterol | 27 mg | 9% |
Total Fat | 13 g | 21% |
Iron | 3% | |
Calories | 246 kcal | 12% |
Sodium | 264 mg | 11% |
Protein | 2 g | 3% |
Saturated Fat | 7 g | 34% |
Sugars | 23 g | 2% |
Vitamin C | 3 mg | 5% |
Preheat oven to 350°F. Spray 13x9-inch glass baking dish with baking spray. Place 2-1/2 cups blueberries in baking dish; mash lightly with fork until some juices release. Add sugar; toss together and spread across bottom of dish.
Sprinkle cake mix evenly over blueberries. Top evenly with slices of butter and remaining 1/2 cup blueberries.
Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean. Let stand 5 minutes. Top each serving with Reddi-wip.
If fresh blueberries are not sweet, substitute thawed frozen blueberries in recipe.
Blueberry Cobbler Dump Cake