Blueberry Dump Cake
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This Blueberry Dump Cake is such an easy cake to make and only just 3 ingredients required! All you have to do is dump all the ingredients in a baking dish and bake. Serve it with a scoop of ice cream, this recipe is a hit every single time!
Blueberry Dump Cake
Many years ago one of my readers asked me if I had the recipe for a dump cake. I had never heard of it before, so of course I had to look into it and see what it was. Needless to say, when I realized what it was, I loved the idea of such a simple cake. Since then I’ve made many dump cakes, because let’s face it, it’s easy and so delicious!
- Easy 5 min prep time
- 3 ingredients
- Easy to follow steps
- Dump, bake, eat!
The fruit base could be anything, cherries, pineapple, lemon curd, peaches, or in this cake blueberries. No matter what your fruit filling is, this cake will be delicious, especially if you serve it warm with a scoop of good vanilla ice cream!
Ingredient Notes
- Blueberry Pie Filling: I like to use two cans of 21 oz blueberry pie filling for the convenience of not having to make the filling from scratch. You can also use different fruit fillings like cherry, peach, etc.
- Cake Mix: I prefer the yellow cake mix you can buy from any store. You can also make your own using my recipe here.
- Butter: Salted or unsalted melted butter.
How To Make Blueberry Dump Cake
- Prep the oven: Preheat the oven to 350°F.
- Assemble the cake: Dump the blueberry pie filling into a 9×13 inch baking dish and spread it evenly over the bottom of the dish. Sprinkle the yellow cake mix over the blueberry pie filling. Drizzle with melted butter over the surface of the cake mix. Don’t worry, you won’t have enough to drizzle over the entire surface.
- Bake: Transfer the baking dish to the oven and bake for up to 1 hour or until golden brown.
- Serve: Serve warm with a scoop of ice cream, if preferred.
Frequently Asked Questions
What is a dump cake?
A dump cake is an easy dessert that’s a cross between a cake and a cobbler. It’s called a dump cake because you literally dump all the ingredients in a baking and bake.
Does this cake need to be refrigerated?
No, you can actually serve it hot out of the oven, maybe with a scoop of vanilla ice cream on the side for added flavor. This cake is great hot or cold.
Do I need to stir the cake ingredients?
The best part of this cake is literally in the title, you just dump it all in one place and leave it like that. No stirring or mixing needed which makes it so easy!
Expert Tips
- The cake is as easy as it sounds so don’t overthink it! Just dump, bake and enjoy!
- You can use any kind of fruit pie filling, such as cherries, peaches, pineapple or even lemon curd.
- For added decadence you can add a scoop of ice cream on the side and some fresh blueberries.
Leftovers
Once the blueberry dump cake is cooled, you can store it in the fridge covered tightly with plastic wrap for up to 5 days.
More Delicious Recipes To Try
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Blueberry Dump Cake
Ingredients
- 42 ounce blueberry pie filling (2 21 oz cans)
- 1 box yellow cake mix
- ½ cup butter (melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the oven: Preheat the oven to 350°F.
- Assemble the cake: Dump the blueberry pie filling into a 9×13 inch baking dish and spread it evenly over the bottom of the dish. Sprinkle the yellow cake mix over the blueberry pie filling. Drizzle with melted butter over the surface of the cake mix. Don’t worry, you won’t have enough to drizzle over the entire surface.
- Bake: Transfer the baking dish to the oven and bake for up to 1 hour or until golden brown.
- Serve: Serve warm with a scoop of ice cream, if preferred.
Equipment
Notes
- The cake is as easy as it sounds so don’t overthink it! Just dump, bake and enjoy!
- You can use any kind of fruit pie filling, such as cherries, peaches, pineapple or even lemon curd.
- For added decadence you can add a scoop of ice cream on the side and some fresh blueberries.
- Once the blueberry dump cake is cooled, you can store it in the fridge covered tightly with plastic wrap for up to 5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Enjoy!
I made this a week ago and I can’t stop thinking about when i will make it again. It was so good. I have made dump cakes before but blueberry is my favorite 😍
So glad you liked it!
Oven temperature?????? I did make this with fresh blueberries and it was very good.
Hi there! It’s in step 1 in the instructions in the recipe card. 🙂
Yum! This is a dangerous recipe to know. It is soooooo easy. You can make it anytime you have unexpected guests for dinner and need to whip something up. You can also make it anytime you have a sweet tooth because it is soooo easy to make and satisfy that sweet tooth! There is a lot of room for being creative-whether by adding spices like cinnamon and nutmeg or other yummy add ins chocolate chips or bananas and so on. Have fun with it and thank you, Jo!
My pleasure, so glad you enjoyed it!
Easy and delicious!
Great cake I love anything blueberry thanks jocook
Can I combine blueberry and crushed pineapple instead of 2 cans of blueberry? Also, is butter enough to make it rise? How does the unbuttered mix cook correctly?
You can mix the two. The butter will melt through the mix and cook properly, it won’t really raise much.
My family loved this recipe! We put vanilla ice cream on top and everyone had seconds! Thank you:)
My pleasure, glad you enjoyed it!
Great tasting but there were still some powdery ingredients left on the top..Any suggestions ?
That’s pretty normal, you could always add a bit more butter.
can I use fresh blueberries for this?
You can, you’d probably need 5 to 6 cups of berries and some extra sugar like maybe 1/2 cup and a couple tbsp of lemon juice.
Can frozen berries be used instead? If so, would that make it watery as they thawed? I was given a similar recipe using them and a can of crushed pineapple including the juice. Any suggestions?
I haven’t tried it with frozen berries, but I think it should be fine, and it won’t be too watery.
I am going to make this for my friends Birthday. Looks so good.
My mom made these back in the 60’s. She’d serve it for dessert to her card club. A smaller version is made using 1 can of pie filling and 1 of those small Jiffy cake mixes with the butter on top. I don’t know how it got named a cake when it’s really a cobbler.
looks yummy
Wondering what size cake mix you used. I bake gluten free and they run around 15oz. Would this work. Thank’s, Linda
Yeah that should be fine.
Joanna this was awesome! I used a lemon cake and no coconut and let my 5 year old daughter “make” it. We had a blast and it turned out wonderful! Great change of pace for a chocolate loving household!