Reviewed: Apr. 16, 2012

OMG that was Delish!!! I dont eat blueberries and yet, I LOVE this cake! Yum! One thing I did was added more melted butter on the second time I've made the recipe....

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Reviewer:

*SxySalsa*

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

Reviewed: Nov. 13, 2011

Made some changes to this recipe and got great results/reviews! Instead of a yellow cake mix, I used a white mix that I had on hand. I also used a can of blueberry pie filling, omitting the sugar, added an egg and TBS of lemon juice to the melted stick of butter and baked it in a 10" springform pan. Grease pan, pour can of pie filling and spread on bottom. Melt a stick of butter, add 1 TBS lemon juice and beat one egg in butter mixture. In a separate mixing bowl, combine cake mix and butter mixture, stir till ingredients are combined. Don't over mix. It will look similar to sugar cookie dough. Pour this on top of blueberry filling, mixing just to incorporate the cake mix and spread over bottom of pan. Sprinkle cinnamon and a little sugar on top. Bake 45 to 55 minutes at 350.

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Reviewer:

Lissa

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Batesburg, South Carolina, USA

Reviewed: Sep. 13, 2011

Delicious and SO easy! A great way to use up some berries during picking season.

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Reviewer:

Lindsay

Reviewed: Aug. 8, 2011

Like someone else recommended, if you think 'cobbler', you will be more prepared for this. It was pretty good, although quite sweet and not cake like. For the cake mix to 'cook' you need to make sure the butter covers everything.

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5 users found this review helpful

Reviewer:

bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Aug. 2, 2011

The cake was powder on the top, and mush in the blueberries. It was also way to sweet. I won't be making this recipe again.

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Reviewer:

momof3boys

Reviewed: Aug. 1, 2011

I loved this with vanilla ice cream!!! I did as another rater suggested and I thinly sliced the butter rather than pouring melted butter. I used a potato peeler with cold butter.

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Reviewer:

KLSTRASSER

Reviewed: Jul. 26, 2011

If you've never had a dump cake before, you just may not understand how this is supposed to be....it is not a 'cake' persay.... think more like a cobbler and maybe you'll be happier. In my opinion the butter must be melted and drizzled over the dry cake mix---it's part of the charm. I don't even like ice cream on it, just the plain dump cake is YUMMY! Thanks for this recipe using fresh fruit--lots less sugar than my standard using pie filling! Try mixing a little almond into it if you want a bit of crunch

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Reviewer:

Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

Reviewed: Jul. 20, 2011

I did this as a no sugar added with fresh peaches and it was wonderful!! Thanks!

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Reviewer:

smitette

Reviewed: Jul. 10, 2011

I wish I hadn't wasted the last of our freshly picked blueberries on this dish. It was entirely too sweet. I just couldn't eat it. Also, if any of the dry cake mix isn't covered in butter it isn't going to cook. Period. After the advised 30 minutes I had to brush melted butter all over the top of this cake just to get the dry cake mix to finish cooking.

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Reviewer:

AdGal

Cooking Level: Expert

Reviewed: Jul. 9, 2011

Definitely use a pastry blender to combine the cold butter with the dry cake mix. Sprinkle the cake-butter mixture over the berries and bake in 13x9 pan till bubbly and golden. Serve with ice cream and enjoy!

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5 users found this review helpful