Ree Drummond's Blueberry Crisp Dump Cake | The Pioneer Woman

This cake combines two of Ree’s favorite sweet dishes and is great to take to cookouts and potlucks. Using a box cake mix guarantees perfect results and there’s no need to tell anyone that you’ve used this shortcut as everyone dives in and pays you compliments! #ReeDrummond #ThePioneerWoman #FoodNetwork #DumpCake Watch #ThePioneerWoman, Saturdays at 10a|9c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT! Get the recipe ▶ https://foodtv.com/48loIVo Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Blueberry Crisp Dump Cake RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr 5 min Active: 20 min Yield: 10 to 12 servings Ingredients Cake Base: One 14-ounce can blueberry pie filling 2 cup fresh blueberries One 13.25-ounce box vanilla cake mix 12 tablespoons salted butter Crisp Topping: 1 cup all-purpose flour 1 cup rolled oats 2/3 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda Pinch kosher salt 12 tablespoons salted butter, cold To serve: Whipped cream Directions Special equipment: a pastry cutter For the cake base: Preheat the oven to 375 degrees F. Add the blueberry pie filling to a 9-by-13-inch baking dish and spread evenly. Scatter 1 1/2 cups blueberries on top. Sprinkle over the cake mix in an even layer. Cut the butter into 1-tablespoon pats and place on top of the dry cake mix. Sprinkle over the remaining 1/2 cup blueberries and set aside. For the crisp topping: In a bowl, toss together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the cold butter and, using a pastry cutter, cut in the butter until a coarse crumb texture forms. Using your hands, sprinkle and break the crisp topping all over the top of the cake base. Bake 40 to 45 minutes. Serve with whipped cream. Copyright 2025 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Blueberry Crisp Dump Cake | The Pioneer Woman | Food Network https://youtu.be/IqzdJ9uDFO0