DUMP CAKE BLUEBERRY RECIPES

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LOW CARB BLUEBERRY DUMP CAKE - FOUR SCORE LIVING



Low Carb Blueberry Dump Cake - Four Score Living image

There's something so comforting about a warm, fruit-filled dump cake. This Low Carb Blueberry Dump cake requires minimal effort and is packed with nutritious ingredients, making it both paleo and keto-friendly too.

Provided by Chrystal

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 9

3 cups frozen blueberries
1/2 cup sweetener
1 tablespoon lemon juice
1/2 cup coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup melted butter (or coconut oil)

Steps:

  • Preheat oven to 375° F. Grease an 8x8 inch baking dish; set aside.
  • Add blueberries, sweetener, and lemon juice to a medium mixing bowl and stir until combined.
  • Spoon the blueberry mixture into your prepared baking dish.
  • In a separate mixing bowl combine the coconut flour, almond flour, baking powder, cinnamon, and salt.
  • Sprinkle the coconut flour mixture over the blueberries.
  • Drizzle the melted butter over the top of the flour mixture.
  • Bake for 30-35 minutes or until the blueberry filling is bubbly and the top is brown.
  • Cool before serving. If desired, serve with a dollop of keto whipped cream or your favorite low carb ice cream.

Nutrition Facts : Calories 199 calories, CarbohydrateContent 9 grams carbohydrates, CholesterolContent 41 milligrams cholesterol, FatContent 18 grams fat, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 10 grams saturated fat, ServingSize 1, SodiumContent 210 grams sodium, SugarContent 5 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

GERMAN CHOCOLATE DUMP CAKE RECIPE: HOW TO MAKE IT



German Chocolate Dump Cake Recipe: How to Make It image

We make this for Sunday lunches when the whole family gets together. The cream cheese topping is so good, it doesn't need frosting.

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 15 servings.

Number Of Ingredients 8

1 cup sweetened shredded coconut
1-1/2 cups chopped toasted pecans, divided
1 package devil's food cake mix (regular size)
8 ounces cream cheese, softened
1/2 cup butter, melted
2 teaspoons vanilla extract
2 cups confectioners' sugar
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Nutrition Facts : Calories 479 calories, FatContent 30g fat (12g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 389mg sodium, CarbohydrateContent 50g carbohydrate (36g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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This is so quick and easy and tasty! I was looking for a recipe for dump cake that my aunt made years ago - it was the best. This recipe was really close and excellent. I made a few changes (as per what I remembered of my aunt's recipe). I used pecans instead of walnuts and also put the butter in sliced pats on tope of the cake …
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