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 can blueberry pie filling , 16 ounce
- 8.25 ounces gluten-free yellow cake mix
- 0.5 cups gluten-free oats , such as Bob's Red Mill®
- 0.5 cups sliced almonds
- 0.25 cups melted butter
- 1 tablespoon white sugar , Optional
- 0.25 teaspoons ground cinnamon , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Pour blueberry filling in a 9x9-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.
-
3
Pour melted butter over the top, covering evenly. Mix sugar and cinnamon in a small bowl; sprinkle evenly on top.
-
4
Bake in the preheated oven until filling is bubbly and top is brown, 40 to 50 minutes.
-
5
Let cool for 30 minutes. Serve warm or cooled.
Nutrition Facts
Per serving
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