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Cake - CROCK POT BLUEBERRY DUMP CAKE

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 21 oz. can blueberry pie filling
  • 1 package yellow cake mix
  • 1/2 Cup butter
  • 1/2 Cup chopped walnuts

Details

Preparation

Step 1

Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls.

Top with whipped cream or vanilla ice cream.

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