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Blueberry – Butterscotch Dump Cake

Once you have Dump Cake on the brain it’s tough to abandon the thought. Such a simple dessert and so many possible variations. I had to get lunch together today and had only an hour to do it. A quick trip to the store produced some nice fresh corn, some turkey burgers, jalapeño, and avocado. . . sounds good so far right?  Got a lot better.

When I was passing the baking isle I thought of Dump Cake, as I am prone to do! I went with a classic made with crushed pineapple, blueberry pie filling and yellow cake. However some butterscotch chips caught my eye so in the cart they went.

Once I got home this was ready to go in the oven in less time than it took to preheat.

Ingredients

1 can crushed pineapple (about 20 ounces), not drained

1 can blueberry pie filling (about 21 ounces)

6 ounces butterscotch chips

1 stick unsalted butter (1/4 pound)

1 box yellow cake mix (about 16 ounces)

Preheat oven to 350f

1.  In a 9 by 13 pan put the pie filling and the crushed pineapple.

2.  Spread 1/2 of the butterscotch chips evenly over the pie filling.

3.  Top with  the dry cake mix, scatter the remaining butterscotch chips evenly over the cake mix.

4.  Slice the butter in 1/8th inch slices evenly top the Dump Cake.

5.  Bake at 350f until golden brown on top.  Typically about 40 minutes.

6.  I prefer to serve dump cake cold or room temperature.  Top with a bit of whipped cream.

Thyme for More Dump Cake,

Jason

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