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Slow Cooker Blueberry Dump Cake

An easy and delicious dessert that combines tart blueberries with a buttery cake topping, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cans 21-ounce cans blueberry pie filling Alternatively, use 4 2/3 cups homemade blueberry pie filling.
  • 13.25 ounces yellow cake mix For a richer flavor, try butter cake mix.
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter, melted Ensure the butter is melted for even distribution.

Method
 

Preparation
  1. Grease the inside of your crockpot.
  2. Spread the blueberry pie filling evenly at the bottom.
  3. Sprinkle the cake mix over the blueberry layer.
  4. Evenly distribute ground cinnamon over the cake mix.
  5. Drizzle the melted butter across the top.
  6. Cover the slow cooker and let it cook on low for 3 to 4 hours.
Finishing Touch
  1. For a crisper topping, place paper towels over the crockpot insert during the last 30 minutes of cooking.

Notes

Serve warm, topped with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave before serving.