Comments on: Blueberry Dump Cake with Pie Filling and Fresh Berries

By: Maggie May

Maggie May — Wed, 08 Apr 2026 15:23:22 +0000

The blueberry dump cake came out delicious but I almost burned it. Luckily I happened to check it after about 30 minutes and it was already dark brown. I thought it was ruined but it tasted fine. My oven does run a little hot so that’s why I checked on it.

By: Jana

Jana — Fri, 29 Aug 2025 21:16:53 +0000

Loved this dump cake, especially the contrast of the fresh blueberries and the pie filling. That was really perfect. Served it with your blueberry sour cream ice cream too. Love your recipes.

By: Cathy Pollak

Cathy Pollak — Sat, 16 Aug 2025 18:03:56 +0000

In reply to susan stephenson. It can be made in a slow cooker. Layer it the same way and cook on high for about 2 hours or low for 4. The slow cooker won’t brown the top the way the oven does, so you’ll miss that buttery crust, but it will still be delicious and scoopable, more soft and cobbler-like than crisp.

By: Cathy Pollak

Cathy Pollak — Sat, 16 Aug 2025 18:02:11 +0000

In reply to Judy. Hi Judy, you can swap the butter for a dairy-free alternative like Earth Balance or Miyoko’s. Coconut oil also works, but use it solid so you can slice and spread it over the top the same way you would butter. It’ll still bake up golden and bubbly.

By: Judy

Judy — Sat, 16 Aug 2025 16:10:01 +0000

I’m dairy intolerant what can I use instead of butter. Thank you Judy

By: susan stephenson

susan stephenson — Sat, 16 Aug 2025 06:14:13 +0000

Hi,

Looks like a great, easy recioe.
Can this be made in a crockpot?