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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 perfect base, and a tasty complement to the buttery cake layer.
Blueberry Dump Cake Ingredients and Substitutions
- 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
- PREP. Preheat the oven to 350°F and lightly grease a 9×13-inch pan.
- ASSEMBLE. 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. 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.
Blueberry Dump Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Put leftovers in an airtight container(s) and refrigerate for 3-4 days or freeze for 2-3 months.
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This recipe was originally published March 2020.
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