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Nutrition Facts
Serving Size 1 (234g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup light margarine
Calories 590
Calories from Fat 151		(25%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 9.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 466mg		19%
Potassium 207mg		5%
Total Carbohydrate 109.5g		36%
	Dietary Fiber 3.5g	14%
	Sugars 82.0g
Protein 5.5g		10%
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Apple Blueberry Crunch

Recipe #369279 | 55 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JanuaryBride
May 4, 2009

A tasty dump cake recipe from Southern Living Weeknight Meals. What's more??? It's vegan! Top it off with some soy ice cream and you are good to go!

SERVES 8 -10 (change servings and units)

Ingredients

1 (21 ounce) can apple pie filling (may use sugar free)
1 (14 ounce) package frozen blueberries
1 cup sugar (turbinado works great)
1 (18 1/4 ounce) package white cake mix
1/2 cup light margarine, melted (may sub butter)
1 cup toasted walnuts

Directions

1
Preheat oven to 350 degrees.
2
Spread apple pie filling on bottom of 9 x13 baking dish.
3
In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
4
Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
5
Sprinkle with walnuts and remaining 1/4 cup sugar.
6
Bake 45-50 minutes, or until golden and bubbly.

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Featured Reviews for This Recipe

From: Chef #1432383

On Oct 31, 2009

I've been making this recipe for years! I found it in an old Southern Living at Home catalog. Now, every time we attend a party, this is what I'm asked to bring. It's a GREAT hit!

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From: mailbelle

On Jul 14, 2009

This is going to be my new "go to" dessert because I always have blueberries in the freezer. My family LOVED this! Also brought some to my supervisor who asked when I was going to bring him some again, so thanks for helping me earn "brownie points!" Made as written except I used toasted pecans. Like the previous reviewer I think I'll also eliminate the 1/4 cup sugar next time as I think the sugar in the cake mix is enough, and will make in 2 8"x8" pans instead of a 9 x 13 so I'll have one for the fam and one to take to work. Thanks for posting! Made for Aus/NZ Recipe Swap #30.

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From: Amylehw

On Jul 10, 2009

I made this for the teacher's appreciation luncheon in May, but I didn't get to try it. So I made it this morning to bring to work. It's delicious! So, so easy. The only thing I would change is to eliminate the 1/4 cup of sugar on top, as my co-workers and I thought it was a tad too sweet. Thanks for posting this recipe!

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