Dump cake. You may have heard of it, and, if you have, you have probably made it. It has its merits. It is quick to make. A crowd pleaser. It also could use a few improvements. Often, you would get a bite of dry cake mix. Ick. And the canned pie filling used for the fruit base can taste a bit gummy and fake.
Now that I have whetted your appetite with my description, I present to you a BIG improvement on Dump Cake.
Combine one package dry cake mix (I used Pillsbury Reduced Sugar white cake mix) with 1/2 cup butter or Smart Balance (not light). Cut the butter into the cake mix with a fork or pastry blender.
Place 4 cups fresh or frozen blueberries in a 9x13 baking pan. No need to defrost, if frozen.
Spread cake mix mixture over the top.
Bake for 40 - 45 minutes at 350 degrees, until nice and brown. Serve warm with whipped cream or ice cream, if desired. I like Reddi-Whip, since it is a real dairy product.
