Blueberry Dump Cake (3 Ingredients)

Name: Blueberry Dump Cake Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 (21-ounce) cans blueberry pie filling; 1 (15-18-ounce) box vanilla cake mix; ⅔ cup unsalted butter

Blueberry Dump Cake Ingredients
How to Make Blueberry Dump Cake
Blueberry Dump Cake Recipe Recipe
Recipe FAQ
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When we need an EASY dessert – dump cakes are it (especially our blueberry dump cake)!

If you’ve never made a dump cake before, it’s super easy. You simply “dump” everything into the same pan and then bake!

The fruit filling layer on the bottom is a can of luscious blueberry pie filling – extra easy. Add a cake mix and some pats of butter to create the crumbly top – still easy!! That’s it – 3 ingredients! It’s pretty similar to a fruit crisp or cobbler, and ALWAYS popular. Our kids LOVE to eat this warm with a scoop (or two) of Vanilla Ice Cream. We especially love serving this at summer BBQs and taking it to potlucks.

It’s easier than making a Blueberry Cobbler or pie, and you end up with a juicy blueberry dessert that your whole family will love.

Why we think you’ll love it:

Just a handful of ingredients!!! A cake mix, blueberry pie filling, and butter – and that’s it! Talk about easy.
Prepped in minutes. Open the cans, sprinkle the cake, and cut the butter. This intro probably took longer to read than this is to prep!
Thick, blueberry flavor. The pie filling is sweet and creamy! The berries are a tasty complement to the buttery cake layer.

Blueberry Dump Cake Ingredients

2 (21-ounce) cans blueberry pie filling
1 (15-18-ounce) box vanilla cake mix – or lemon cake mix or yellow cake mix
⅔ cup unsalted butter

How to Make Blueberry Dump Cake

Spreading the blueberry filling into the bottom of the white baking dish.

STEP 1. PREP. Preheat the oven to 350°F and lightly grease a 9×13-inch pan.

STEP 2. ASSEMBLE. Pour/spoon both cans of blueberry pie filling into the pan and spread the top smooth.

Butter chunks on top of a cake mix layer in a baking dish.

STEP 3. Sprinkle the cake mix on top. Cut the butter into small pieces and place them on top of the cake mix, so that the majority of the cake mix is covered.

Baked blueberry dump cake recipe in a baking dish.

STEP 4. BAKE. Bake in the preheated oven for about 60 minutes, or until the top starts to look golden brown. SERVE warm with a scoop of Vanilla Ice Cream or Whipped Cream.

Wooden scoop in a homemade blueberry dump cake recipe.

5 from 17 votes

Blueberry Dump Cake Recipe

By: Kristyn Merkley

3 ingredient blueberry dump cake has a buttery topping and a bright fruit filling. Just dump, bake, and serve with vanilla ice cream!

Servings: 12

Prep: 10

Cook: 1

Total: 1 10

Ingredients

▢ 2 (21-ounce) cans blueberry pie filling
▢ 1 (15-18-ounce) box vanilla cake mix
▢ ⅔ cup unsalted butter

Instructions

Preheat the oven to 350°F and lightly grease a 9×13-inch pan.
Pour/spoon both cans of blueberry pie filling into the pan and spread the top smooth.
Sprinkle the cake mix on top.
Cut the butter into small pieces and place them on top of the cake mix, so that the majority of the cake mix is covered.
Bake in the preheated oven for about 60 minutes, or until the top starts to look golden brown.
Serve warm with a scoop of ice cream or whipped cream.

Video

Notes

Cake mix. Use yellow or lemon cake mix.

Make ahead of time. Cool and cover with plastic and keep in the fridge for 3-4 days or wrap again with foil and store in the freezer for 3 months.

Store leftovers in an airtight container(s) and refrigerate for 3-4 days or freeze for 2-3 months.

Nutrition

Serving: 1g, Calories: 91kcal, Carbohydrates: 0.1g, Protein: 0.1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 2mg, Potassium: 3mg, Fiber: 0.01g, Sugar: 0.1g, Vitamin A: 315IU, Vitamin C: 0.001mg, Calcium: 3mg, Iron: 0.01mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Can I use fresh blueberries?

To make a homemade filling: Toss 18 ounces of fresh fruit with ⅔ cup sugar, ¼ cup cornstarch, ¼ teaspoon cinnamon, and a pinch of salt. Spread in the bottom of the dish and continue with the recipe.

Make ahead of time?

Cool and cover with plastic and keep in the fridge for 3-4 days or wrap again with foil and store in the freezer for 3 months.

How to store?

Put leftovers in an airtight container(s) and refrigerate for 3-4 days or freeze for 2-3 months.