Description
This is a fast-to-fix dessert and is suitable for those who are following a gluten-free diet. Feel free to swap around the fruit flavor and cake mix flavors. For instance, cherry and yellow cake mix with pecans.
Ingredients
- 1 (16 ounce) can blueberry pie filling
- 8 ¼ ounces gluten-free yellow cake mix
- ½ cup gluten-free oats (such as Bob’s Red Mill®)
- ½ cup sliced almonds
- ¼ cup melted butter
- 1 tablespoon white sugar (Optional)
- ¼ teaspoon ground cinnamon (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour blueberry filling in a 9×9-inch baking dish and smooth to even out in the dish. Sprinkle dry cake mix over the filling
- smoothing evenly to cover the top. Sprinkle with oats and almonds.
- Pour melted butter over the top
- covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
- Bake in the preheated oven until filling is bubbly and top is brown
- 40 to 50 minutes.
- Let cool for 30 minutes. Serve warm or cooled.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 8