Hostess CupCakes Dump Cake
This Hostess CupCakes Dump Cake is the ultimate dessert mashup—think rich chocolate, juicy blackberries, and buttery bliss all in one pan. It’s a sweet tooth’s dream come true, and the perfect excuse to eat cupcakes by the forkful!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 Hostess CupCakes cut into chunks—try not to eat them all first
- 1 21-ounce can blackberry pie filling
- 1 15-ounce can blackberries undrained—because we’re keeping it juicy
- 1 box chocolate cake mix the more chocolate, the better, am I right?
- 1 cup butter melted—because everything’s better with butter
Instructions
- Preheat your oven to 350°F (175°C)—because a cold oven is no friend to a dump cake.
- Spread the blackberry pie filling and blackberries (with juice) evenly in a 9x13-inch baking dish. This is your base of fruity goodness.
- Arrange the CupCake chunks over the fruit mixture. Try to resist the urge to sneak a piece—okay, maybe just one.
- Sprinkle the dry chocolate cake mix evenly over the top. Remember, neatness counts, but this is a dump cake, so embrace the chaos.
- Drizzle the melted butter over the cake mix. Butter makes everything better, especially cake.
- Bake for 45-50 minutes, or until the top is golden brown and bubbly. If it smells like heaven, you’re on the right track.
- Let cool slightly before serving. Top with a dollop of whipped cream for added sweetness—because why not?
Notes
Click here for the Diva's Sweet Suggestions!
Nutrition
Calories: 450kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 45mgSodium: 380mgFiber: 3gSugar: 45g
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