Today’s Blueberry Dump Cake is the easiest dessert you can throw together when you need something sweet fast. It’s made with just three ingredients, bakes up bubbly and jammy on the bottom with a golden buttery topping, and tastes amazing served warm with Vanilla ice cream.
You “dump” the pie filling in the pan, sprinkle on cake mix, dot with butter, and the oven does the rest. Can it get any easier? It’s perfect for potlucks, holidays, and last-minute guests.
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.
If you love easy dump-and-bake desserts like this, you should also try Peach Cobbler with Cake Mix, Peach Dump Cake and Cherry Dump Cake.
Why you’ll love it + Why it works:
- Just a handful of ingredients!!! A cake mix, blueberry pie filling, and butter.
- 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!
- Butter dots create the crust. Evenly placing butter over the cake mix helps it bake up golden instead of powdery.
- Pie filling does the hard work. The thick filling keeps the bottom saucy and flavorful as it bakes.
Blueberry Dump Cake Ingredients
- Blueberry pie filling (2 cans, 21 ounces each): Creates the sweet, saucy fruit base with zero chopping.
- Vanilla cake mix (1 box, 15 to 18 ounces): Forms the topping as it bakes, giving a cake-like, buttery crust.
- Unsalted butter (⅔ cup): Melts into the cake mix to create the golden, crisp topping.
How to Make Blueberry Dump Cake
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.
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.
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.
Kristyn’s Recipe Tips
- Spread the cake mix evenly for consistent browning.
- Cut butter into small pieces and cover as much cake mix as you can to avoid dry patches.
- If you see powdery spots halfway through baking, add a few extra tiny butter pieces on top.
- Let it rest 10 to 15 minutes before serving so the filling thickens slightly.
- Serve warm with vanilla ice cream or whipped cream for the best contrast.
Blueberry Dump Cake Recipe
Video
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.
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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