Smoked Blueberry Cherry Dump Cake
Dump Cakes are an easy and delicious dessert recipe. This Smoked Blueberry Cherry Dump Cake is perfect for all of the Summer BBQ’s and family get-togethers!
I love using the Martha White Cinnamon Sugar Muffin Mix, but you can also swap that out for a yellow cake mix if you prefer.
![Blueberry Cherry Dump Cake](https://cookinginthemidwest.com/wp-content/uploads/2024/04/savingPNG-3-8-1024x1024.jpg)
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Ingredients
- 21 oz can of cherry pie filling
- 21 oz can of blueberry pie filling
- 2 packs of Martha White Cinnamon Sugar Muffin Mix
- 1 stick of butter thinly sliced
Make the Blueberry Cherry Dump Cake
To start making this easy recipe, pour the cherry and blueberry pie filling into a smoker safe dish. I used an aluminum pan that was 12×10, but this can also be made in a 9×13 or a large pie pan.
Pour the muffin mix on top of pie filling. Be sure not to stir, but you can carefully spread the muffin mix out on top of the pie filling.
Next, place thinly sliced butter on top.. I did use salted butter, but you can use unsalted if you prefer.
Place the dump cake on a smoker at 350 degrees F for about 1 hour.
If you don’t have a smoker, this can also be baked in an oven.
To bake in an oven instead of smoking it, bake at 350 degrees F for 50-60 minutes.
Serve the Smoked Dump Cake
Once the pie filling is bubbling and the top is golden brown, it’s time to eat! Top with vanilla ice cream or whipped cream.
Tips and Frequently Asked Questions
- If you don’t like cherry or blueberry pie filling you can really use any pie filling you like. This one is also awesome made with two cans of apple pie filling!
- I used 2 packs of Martha White Cinnamon Sugar Muffin Mix, but you can use 1 box of cake mix instead if you can’t find the muffin mix.
- I used 1 stick of salted butter, but you can use unsalted if you prefer.
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Ingredients
- 21 oz can of cherry pie filling
- 21 oz can of blueberry pie filling
- 2 packs of Martha White Cinnamon Sugar Muffin Mix
- 1 stick (1/2 cup) of butter thinly sliced
Instructions
- Pour the cherry and blueberry pie filling into a smoker safe dish. I used an aluminum pan that was 12×10, but this can also be made in a 9×13 or a large pie pan.
- Pour muffin mix on top of pie filling (donโt stir). Place thinly sliced butter on top. Smoke on the smoker at 350 degrees F for about 1 hour.
- This can be made in the oven instead of on a smoker at 350 degrees F for 50-60 minutes.
- Top with vanilla ice cream or whipped cream. Enjoy!