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Easy blueberry dump cake has a buttery topping and bright fruit filling. It’s perfect with vanilla ice cream.
If you love blueberry desserts, then this blueberry dump cake is the perfect summer recipe. 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.
Only 3 Ingredients!
If you’ve never made a dump cake before, they’re super easy. It’s called a dump cake because you simply “dump” everything into the same pan that you bake the cake in.
They have a fruit-filling layer on the bottom, and a buttery cake/crumble layer on top. They’re super similar to a fruit crisp or cobbler.
I’ve made several dump cakes in the past, but today’s is a blueberry dump cake, which is a favorite for BBQs and potlucks! Who can resist a berry dessert? Especially when it’s topped with a cold scoop of Vanilla Ice Cream.
It’s simple, quick, and only requires 3 ingredients!
Just Dump and Bake!
3 ingredient blueberry dump cake requires blueberry pie filling, cake mix, and butter. It’s so easy!
PREP. Preheat the oven to 350°F and lightly grease a 9×13-inch pan.
FILLING. Pour/spoon both cans of blueberry pie filling into the pan and spread the top smooth.
TOPPING. 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 blueberry pie filling dump cake warm with a scoop of Vanilla Ice Cream or Whipped Cream.
Variations
Filling. Use just about any pie filling to make this dump cake! Just substitute one of the following flavors for the blueberry pie filling, and follow the instructions exactly the same. Use two 21 oz cans of pie filling.
- blackberry pie filling
- peach pie filling
- cherry pie filling
- apple pie filling
- strawberry pie filling
Cake. Easy switch up the flavor of the cake mix, such as vanilla, lemon, or yellow cake mix. A popular combination is a chocolate cake mix with cherry pie filling – chocolate cherry!
Using Fresh Blueberries
I love it when fresh blueberries are in season. So if you’d like to make this blueberry dump cake recipe with fresh berries instead, you’ll essentially make your own blueberry pie filling.
In a large bowl, stir together:
- 8 cups fresh berries
- ½ cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Once the berries are evenly coated, spoon the mixture into the greased pan and continue with the recipe as directed – sprinkle the cake mix on top, then proceed with the recipe as directed.
Storing Tips
STORE. Keep any leftover blueberry cobbler dump cake in an air-tight container, or in the original cake pan covered tightly with plastic wrap. It can be kept on the counter for a few hours, but for longer storage, it should be placed in the fridge. It will store for 3-4 days.
Serve cold, at room temperature, or reheat individual portions in the microwave.
FREEZE. Let the cake cool before storing it in a freezer-safe container. Label and freeze for up to 3 months.
To reheat, thaw it in the fridge overnight. Transfer it to an oven-safe dish and warm it up in a 350°F oven. Smaller portions can be reheated in the microwave.
Recipe FAQ
Dump cake can be cooled on the counter and kept at room temperature for a few hours before it should be covered and then stored for longer in the refrigerator.
Dump cake has delicious gooey layer pie filling so the finished cake will be ooey and gooey, but it should not be wet and runny. The top cake layer should be golden brown and fully cooked.
Dump cake stores well so go ahead and make it ahead of time and reheat it in the oven before serving. It can last in the fridge for 3-4 days or in the freezer for 3 months.
For More Dump Cake Recipes, Try:
Blueberry Dump Cake Recipe
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.
This was the best dump cake ever. Served warm out of the oven with French vanilla bean ice cream. Delicious
Glad you agree!! Thank you for letting me know!
Can you use frozen blueberries? This looks so good!
You’ll want to use a pie filling… so you could use frozen blueberries to make a pie filling from scratch, but I think just frozen blueberries wouldn’t taste the same or give the same result.
Dump cakes are the easiest desserts. This blueberry version is the classic comfort food!
honestly cant find a better dessert. Dump bake and eat. The blueberries are perfect for summer.
This was terrific. So easy to make, my family loved it.
I AM CRAVING THIS RIGHT NOW! SO EXCITED TO MAKE IT!
I can’t believe how easy this is to make!! I can’t wait to try the peach version for Father’s Day!
This look so good have to try it right now
They are!! I hope you do!