Glazed Donut Blueberry Dump Cake
Who knew your morning donut could moonlight as a decadent dessert? This blueberry-glazed donut dump cake is a quick, delightful treat that marries breakfast and dessert in one irresistible bite.
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Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 glazed donuts torn into bite-sized pieces (Yes, donuts as an ingredient. We’re already winning.)
- 1 21-ounce can blueberry pie filling (bringing the “fruit” to this balanced treat)
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1/2 cup chopped walnuts optional, for a little crunch if you’re feeling fancy
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish (or find one that doesn’t mind a bit of blueberry chaos).
- Spread those donut pieces evenly in the dish—don't eat too many during “preparation.”
- Pour blueberry pie filling over the donuts, making sure each piece gets some fruity love.
- Sprinkle the cake mix across the top like you’re seasoning your masterpiece.
- Drizzle melted butter over the cake mix (think of it as buttery magic glue).
- Add chopped walnuts on top if you like a little extra crunch.
- Bake for 45-50 minutes, until golden and bubbly (and the smell has drawn everyone to the kitchen).
- Let cool slightly before serving—but honestly, I won’t blame you if you sneak a bite straight from the oven.
Notes
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Nutrition
Calories: 420kcalCarbohydrates: 63gProtein: 4gFat: 18g
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