Simple ingredients, BIG flavor! Blueberry Dump Cake made with cake mix, butter, blueberry pie filling, and fresh berries. A no-fuss dessert!
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those days when you really don’t feel like baking but still want to show up with something homemade and impressive? Yeah, me too. That’s actually how I stumbled across this Blueberry Dump Cake Recipe. It was last summer, hotter than a sauna, and I had zero motivation to turn on the oven—except I promised my neighbor I’d bring dessert to her BBQ. Classic me.
So there I am, standing in my kitchen, staring blankly into my pantry like it’s going to whisper answers. And then I spot a dusty box of cake mix. Lightbulb moment! A couple of cans of blueberry pie filling from some half-baked (pun intended) recipe idea I never made, a stick of butter (always in my fridge), and some fresh blueberries I’d picked up on a whim at the farmer’s market. I figured, why not just dump it all together?
Fast forward an hour, and I’m handing out slices of the most ridiculously easy, buttery, sweet-tart dessert I’ve ever made. People raved. Someone even asked if I bought it at a fancy bakery (I almost choked on my lemonade). So now it’s my go-to, and maybe it’ll be yours, too.
Why You’ll Love This Blueberry Dump Cake Recipe?
Alright, here’s the real talk. This isn’t just easy, it’s sneaky easy. Like, you-might-feel-guilty-getting-praise easy. But hey, no one has to know, right?
- Ridiculously simple. Seriously, no bowls, no mixers, no “I hope this turns out” moments. Just layer and bake.
- That golden-brown crust. I’m telling you, the buttery cake mix crisps up into this melt-in-your-mouth topping that’s borderline addictive.
- Blueberry explosion. Between the pie filling and fresh berries, it’s sweet, tangy, and totally bursting with flavor.
- Crowd-pleaser. BBQs, potlucks, lazy Sundays—you name it, people love this stuff.
Ingredient Notes:
I keep this one pretty straightforward, but if you’re anything like me, you like to know the “why” behind things.
- Cake Mix – White or yellow cake mix works great. Yellow gives it a little more buttery depth. I go with whatever’s on sale… because let’s be honest, no one can tell the difference.
- Butter – Yep, 3/4 cup of unsalted butter. You want those slices to melt into the cake mix and create that crisp, golden topping. Pro tip: cold butter works best for that perfect melt.
- Blueberry Pie Filling – Grab two cans of the good stuff. I always check for brands that don’t skimp on actual blueberries.
- Fresh Blueberries – Optional, but man do they make it pop. They add a little burst of fresh, juicy flavor that cuts through the sweetness of the canned filling.
How To Make Blueberry Dump Cake?
Step 1: Preheat the oven to 350°F. If you’re anything like me, you’ll forget this and have to wait after everything’s already prepped. So do it first!
Step 2: Grab a 9×13 inch baking dish. Give it a light grease. I use butter because, well, more butter.
Step 3: Dump (yes, literally dump) both cans of blueberry pie filling into the pan. Spread it out nice and even.
Step 4: Sprinkle the cake mix over the berries. Do not mix. Just let it sit there like a cozy blanket.
Step 5: Cut your butter into thin slices and lay them over the top like you’re tucking it in for a nap. You want coverage across the entire top, but perfection isn’t the goal.
Step 6: Sprinkle those fresh blueberries on top. Watch how fancy it looks already!
Step 7: Pop it in the oven for 45 minutes. It’s done when the top is golden and you can’t stand the amazing smell anymore.
Want To Save This Recipe?
Step 8: Let it cool for a few minutes (or not). Serve warm, and if you’ve got vanilla ice cream? Even better.
Storage Options:
- Fridge: Store leftovers (ha! if you have any) in an airtight container for up to 4 days.
- Freezer: Yep, you can freeze it. Just wrap it tight and it’ll be good for up to 3 months. Thaw in the fridge and warm it in the oven.
I’ve also been known to eat it cold straight from the fridge. No shame.
Variations and Substitutions:
- Switch up the fruit. Cherry pie filling? Peach? Apple? All yes.
- Different cake mixes. Spice cake gives it a warm, autumn twist. Lemon cake is bright and zesty!
- Vegan-friendly? Use a dairy-free cake mix and swap the butter for plant-based margarine.
- Add a crunchy topping. A handful of chopped pecans or walnuts takes this to the next level.
What to Serve with Blueberry Dump Cake?
- Vanilla ice cream – It melts into the warm cake and turns into pure bliss.
- Whipped cream – Light and fluffy. Perfect for balancing all that buttery goodness.
- Coffee or tea – The slightly bitter notes cut the sweetness in the best way.
Or hey, just a fork. No judgment here.
Frequently Asked Questions:
Do I need to thaw frozen blueberries first?
I usually do! It keeps things from getting too watery. Just pat them dry and you’re good to go.
Can I make this ahead?
Absolutely! Bake it, let it cool, cover it up. Warm it up before serving or serve at room temp.
What’s the best cake mix for dump cake?
Honestly, whatever’s in the pantry. I tend to go with yellow for that buttery vibe, but white is lovely too.
And there you have it! The easiest, tastiest Blueberry Dump Cake you’ll ever make. If you try it out, let me know how it goes! Did you add ice cream? Did you swap the fruit? Did you eat it straight out of the pan? (No shame, friend… no shame.)
I can’t wait to hear what you think!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Dump Cake
Ingredients
- 1 box cake mix white or yellow
- 3/4 c unsalted butter
- 2 cans 21 ounces each blueberry pie filling
- 2 c fresh blueberries
Instructions
- Set your oven temperature to 350 degrees Fahrenheit.
- Lightly grease a baking pan that measures 9 x 13 inches.
- Evenly distribute both cans of blueberry pie filling in the pan.
- Scatter the cake mix evenly over the blueberry filling.
- Place pieces of butter evenly across the surface of the cake mix.
- Sprinkle the blueberries on top of everything.
- Put it in the oven. Bake for approximately 45 minutes or until you see a golden brown top.
- Serve it warm and savor it as is or consider adding a scoop of vanilla ice cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
