Delicious Strawberry Blueberry Gluten Free Dump Cake
A simple and delicious gluten-free dump cake featuring layers of strawberry and blueberry pie filling topped with a cake mix and coconut. This easy dessert is perfect for any occasion and has a cobbler-like texture.
Equipment
- 9x13 inch cake pan
- oven
Ingredients
- 1 (21-ounce) can strawberry pie filling
- 1 (21-ounce) can blueberry pie filling
- 1 box gluten free yellow cake mix
- ¾ cup butter, melted
- ¼ cup sweetened coconut flakes
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch cake pan.
- Spoon the strawberry and blueberry pie fillings into the prepared pan, creating stripes with the different flavors.
- Evenly sprinkle the gluten-free yellow cake mix over the fruit layer, ensuring it covers the fruit completely.
- Pour the melted butter evenly over the cake mix layer without mixing.
- Sprinkle the sweetened coconut flakes over the butter layer.
- Bake for 50 to 60 minutes, or until the top is golden brown.
- Serve the dump cake warm or allow it to cool completely before serving.
Notes
Coconut can be added after baking to remain white; adding before baking results in toasted coconut. Topping suggestions include ice cream or whipped cream. Coconut can be substituted with sliced almonds or gluten free oats. Fruit fillings can be substituted with canned pineapple, canned peaches, or other pre-made pie fillings (e.g., cherry, apple). When substituting fruit, use two cans of the chosen ingredient and include all contents (juice/syrup). Fresh fruit is not recommended for this recipe. Traditional dump cake is made with standard cake mix; this recipe requires gluten free cake mix.