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Delicious Blueberry Dump Cake

Featured in Sweet Delights for Every Occasion.

This blueberry dump cake recipe transforms store-bought ingredients into a delightful dessert with minimal effort. Start by preheating your oven to 350°F and lightly coating a 9x13-inch baking dish with butter. Spread two cans of blueberry pie filling evenly across the bottom of the dish. Sprinkle a box of yellow, white, or lemon cake mix over the pie filling in an even layer. Cut 1 1/2 sticks of cold unsalted butter into thin slices and arrange them evenly over the cake mix. Scatter 2 cups of fresh or frozen blueberries on top without stirring. Bake for 60-65 minutes until golden brown and bubbling, with a crispy crust forming on top. Serve warm with vanilla ice cream if desired for a comforting treat that’s perfect for gatherings or weeknight desserts.
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Updated on Tue, 11 Feb 2025 00:24:36 GMT
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A delightfully simple 4-Ingredient Blueberry Dump Cake that transforms basic pantry items into a crowd-pleasing dessert. This effortless recipe combines sweet blueberry pie filling with tender cake and creates a buttery, crispy top that's irresistible right from the oven.

Even as someone who loves complex baking, this recipe has become my secret weapon for busy days. The first time I served it at a potluck, guests couldn't believe it wasn't made from scratch - now it's my most requested emergency dessert.

Essential Ingredients

  • Blueberry Pie Filling (21 oz): For perfect sweetness
  • Yellow Cake Mix (15.25 oz): Creates golden top
  • Unsalted Butter: Sliced thin
  • Fresh Blueberries: For extra fruity boost
  • Optional Cinnamon: Enhances flavor
  • Vanilla Ice Cream: For serving

STEP-BY-STEP PREPARATION

1. Initial Setup:
Preheat oven to 350°F. Lightly grease 9x13-inch glass baking dish. Let butter slices come to room temperature for even melting. This ensures proper coverage when baking.
2. Layer Building:
Pour blueberry pie filling into prepared dish, spreading evenly. If using fresh blueberries, scatter them over pie filling. Sprinkle dry cake mix evenly over fruit layer, ensuring complete coverage.
3. Butter Placement:
Arrange thin butter slices in a single layer across entire surface of cake mix. Leave no dry spots - any uncovered areas will remain powdery. For extra richness, dot corners with additional butter.
4. Baking Process:
Bake uncovered for 45-50 minutes until top is golden brown and edges are bubbling. Fruit filling should be hot and cake mix completely transformed into buttery, crispy topping.
5. Serving Method:
Let cool 15-20 minutes before serving. This allows filling to set slightly while keeping topping crisp. Serve warm with vanilla ice cream or whipped cream.
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Making this cake taught me that sometimes the simplest recipes bring the most joy. My grandmother would say, "It's not about the number of ingredients, but how you put them together."

Storage and Make-Ahead Success

Store leftover dump cake covered in the refrigerator for up to 4 days. The topping will lose some crispness but remains delicious. To reheat, warm individual portions in the microwave for 30-45 seconds, or place entire dish in 350°F oven for 10-15 minutes until heated through. Be careful not to overheat, as this can make the fruit filling too runny.

Temperature and Serving Variations

While traditionally served warm with ice cream, this versatile dessert adapts to any occasion. Serve room temperature topped with fresh whipped cream for outdoor gatherings, or chilled with Greek yogurt for a decadent breakfast treat. During winter months, warm it slightly and serve with vanilla custard sauce for a cozy dessert.

Creative Adaptations

Transform this basic recipe by swapping pie fillings - try cherry, apple, or peach for seasonal variety. Add texture with chopped nuts, coconut, or oats sprinkled over the butter layer. For special occasions, drizzle with caramel sauce or dust with powdered sugar just before serving. The possibilities are endless with this foolproof base recipe.

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This 4-Ingredient Blueberry Dump Cake proves that delicious desserts don't require complicated techniques. Whether for potlucks or family dinners, it delivers comfort in every spoonful.

Frequently Asked Questions

→ Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries. There’s no need to thaw frozen blueberries before using them.
→ What type of cake mix works best?
Yellow, white, or lemon cake mix works well. Lemon adds a zesty twist, while yellow and white provide a classic flavor.
→ How long does the cake stay fresh?
The cake stays fresh for up to 3 days when stored in an airtight container at room temperature.
→ Can I freeze the cake?
Yes, you can freeze the cake for up to 2 months. Thaw at room temperature before serving.
→ Is this recipe gluten-free?
Not as written, but you can use a gluten-free cake mix for a gluten-free version.

Easy Blueberry Dessert

This blueberry dump cake is a simple yet delicious dessert featuring layers of blueberry pie filling, cake mix, butter, and fresh or frozen blueberries. Serve warm with vanilla ice cream for extra indulgence.

Prep Time
10 Minutes
Cook Time
65 Minutes
Total Time
75 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 cake)

Dietary: Vegetarian

Ingredients

→ Base Ingredients

01 2 (about 21-ounce) cans blueberry pie filling
02 1 (15.25-ounce) box yellow, white, or lemon cake mix
03 1 1/2 sticks (6 ounces) cold unsalted butter, plus more for the baking dish
04 2 cups fresh or frozen blueberries (about 10 ounces, do not thaw)

→ Optional Serving

05 Vanilla ice cream (optional)

Instructions

Step 01

Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with unsalted butter.

Step 02

Spread 2 cans of blueberry pie filling evenly across the bottom of the prepared baking dish.

Step 03

Sprinkle 1 box of yellow, white, or lemon cake mix evenly over the blueberry pie filling.

Step 04

Cut 1 1/2 sticks of cold unsalted butter into thin slices and arrange them evenly over the cake mix, ensuring the entire surface is covered.

Step 05

Scatter 2 cups of fresh or frozen blueberries (do not thaw) evenly over the top of the butter layer.

Step 06

Bake in the preheated oven for 60-65 minutes, or until the top is golden brown, bubbly, and a crispy crust forms.

Step 07

Serve the cake warm, optionally topped with a scoop of vanilla ice cream for added indulgence.

Notes

  1. Frozen blueberries can be used without thawing, which helps maintain their shape during baking.
  2. For a gluten-free option, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.

Tools You'll Need

  • 9x13-inch baking dish
  • Oven
  • Spatula or spoon (for spreading pie filling)
  • Knife (for slicing butter)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (from cake mix)
  • Contains dairy (from butter and optional ice cream)
  • May contain eggs (depending on cake mix ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 20 g
  • Total Carbohydrate: 60 g
  • Protein: 4 g