Belly Full · by Amy Flanigan★ 5.0 (1)
Blueberry Dump Cake
NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 5%
CARBS 73G66% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER55G TOTAL SUGAR
FAT 16G33% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple 4-ingredient blueberry dessert with butter and vanilla that bakes up with minimal prep. Rich and fruity, best served with vanilla ice cream.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cans blueberry pie filling* ((21 ounces each))
- 1 box lemon cake mix
- ¾ cup salted butter ((melted))
- 1 cup fresh blueberries
- vanilla ice cream ((optional, for serving) )
At a glance
PER SERVING · TIME 55M
CAL 22%·PRO 5%
CARBS 73G66% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER55G TOTAL SUGAR
FAT 16G33% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 293mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.