Blueberry dump cake is a delicious and simple crockpot cobbler-cake that served warm with ice cream is such a fantastic holiday dessert.
Personally I adore desserts that taste great but don’t require tons of skills to recreate. This slow cooker version of a blueberry cobbler is a perfect “dump and go” holiday recipe that you will taste the same on your table as it did with mine! Almost no prep time and super simple ingredients, this blueberry dump cake is about as uncomplicated of a recipe as it gets.
You will also love my Apple Dump Cake for you apple lovers!
Blueberry Dump Cake Recipe
- 2 cans, 21 oz each, blueberry pie filling
- 1 box, 15.25 oz, yellow cake mix
- 1/2 cup, 1 stick, melted butter
- 2 teaspoons vanilla
- 1/2 cup chopped pecans or walnuts
- Vanilla ice cream for serving (I like Breyers Vanilla, my husband prefers Bluebell)
If you need a nut grinder – we talk about one more in depth in the Apple Pie Dump cake recipe. This way you can grab the full pecans and then grind them down to the perfect bite sized pieces for this recipe. It’s one of those kitchen gadgets you will be glad you have on hand.
Slow Cooker Blueberry Cobbler
Oh man, just talking about cobblers make me feel like its fall! Just like pumpkin pie, the minute the crock pot sets its sites on dessert, I am ALL IN for the holiday food! I think you will find that this is a great recipe that is not only perfect as a Thanksgiving desserts, but also for year round potluck and picnic parties as well.
Grease a 6 quart slow cooker with nonstick cooking spray.
Pour blueberry pie filling into the bottom of the slow cooker.
In a mixing bowl, add the yellow cake mix, butter and vanilla and mix well.
Use your fingers to crumble the mixture on top of the pie filling.
Sprinkle with chopped pecans or walnuts.
Dump Cake IMPORTANT Tip: Paper towel is the key to these types of recipes to catch the condensation on the lid. There is a picture below showing how to set this up!
Place two layers of paper towel on top of the slow cooker crock, and place the lid on the crock.
Set the slow cooker to high for 3 hours.
Check halfway through to make sure the paper towel is still dry.
If not, remove the wet towel, and replace with a fresh layer of paper towel. This prevents condensation from pouring back down into your cake.
Serve the blueberry dump cake warm with vanilla ice cream!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 348 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 30mg Sodium: 425mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 3g