This blueberry dump cake is a delicious, sweet, and fruity dessert that is bursting with juicy berry flavor. With just 3 ingredients it really is as easy as it gets. Simply dump the ingredients into your pan and pop it in the oven- you don't even have to mix them together!
Best Blueberry Dump Cake Recipe
Obviously, I do a lot of baking. From cookies to pies and everything in between, it's easy to say that I spend a ton of time in the kitchen. Because of this, I can certainly appreciate a dessert that is quick, easy, and still completely delicious!
That's where these yummy dump cakes come in; they only use a handful of ingredients and a just couple of minutes of prep work. As a result, I get to enjoy a delicious cake and spend some quality time with my family.
If this is your first time making a tasty dump cake, be sure to check out my guide on how to make dump cakes for some great tips and tricks!
🥘 Blueberry Dump Cake Ingredients
One of the fantastic things about dump cakes is that they only need a few ingredients. You'll want your pie filling, a cake mix, and some butter.
- Blueberry Pie Filling - 42 ounces of blueberry pie filling (which is equivalent to two 21-ounce cans).
- White Cake Mix - One 15.25-ounce package of white cake mix. If you want to mix up the flavors, you can also try out some yellow or lemon cake mix.
- Butter - A ½ - ¾ cup of melted butter. See my post on butter substitutes if you don't have any.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make A Blueberry Dump Cake
Dump cakes are possibly the easiest dessert out there. You'll need a 9x13 baking dish, a silicone spatula, and a bowl to melt the butter.
This recipe makes one 9x13 cake, which can be cut into 12 servings.
- Preheat. Get started by preheating the oven to 350°F (175°C) and lightly spraying a 9x13 baking dish with nonstick cooking spray.
- Smooth out the fruit. Pour 42 ounces of blueberry pie filling into the prepared baking dish and use a silicone spatula to spread it into an even layer, covering the entire bottom of the dish.
- Combine. In a mixing bowl, mix together 15.25 ounces of white cake mix and ¾ cup of melted butter until well combined. Break apart or crumble the chunks of the cake mix and butter mixture over the blueberry layer.
- Bake. Transfer the dish to the oven and bake, uncovered, at 350°F (175°C) for 40-45 minutes, or until the cake mix topping begins to turn a nice golden color and the juices are bubbling.
- Serve. Once cooked, remove the dish from the oven and allow the dump cake to cool slightly before serving.
While this dump cake can easily be served by itself, a scoop of delicious no churn vanilla ice cream always makes it better. Feel free to add a dollop of whipped cream, too. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can also mix in 2 cups of fresh or thawed blueberries.
- This recipe calls for 15.25 ounces of cake mix, which is equivalent to one standard box of mix. If your boxed cake mix is slightly more or less than the 15.25 ounces here, it will still work wonderfully.
- You can use anywhere between ½ - ¾ cups (or 1 to 1 ½ sticks) of butter. Opting for the full ¾ cups will help to ensure you have no dry spots on your topping.
- Combining the melted butter with the cake mix helps to achieve a nice cobbler-style topping. Alternatively, you could sprinkle the cake mix directly onto the blueberry pie filling and then drizzle the melted butter over top.
- If the topping of your cake is browning before it's done baking, you can cover the dish with foil and let it finish baking.
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🥡 Storing & Reheating
Make sure to let your cake cool completely before storing it. Either wrap the dish tightly with plastic wrap or place the dump cake in an airtight container in the fridge for up to 5 days.
This cake can also be frozen! Place your blueberry dump cake into a freezer storage container, and store it in the freezer for up to 3 months. When ready, let it thaw in the refrigerator overnight.
Reheating
Bake at 325°F (160°C) for 10-20 minutes or until your blueberry dump cake has heated through. Of course, you can always pop single servings into the microwave and use short 30-second bursts on high power until warm.
❓ Recipe FAQs
Nope, you don't have to stir dump cake (which is part of what makes it so easy!) For this recipe, I did give the option of mixing together the melted butter and the cake mix because it creates a nice cobbler effect. However, it is totally optional!
Your dump cake will be done baking when the juices are bubbling and the topping is nicely browned!
You can let your dump cake sit out at room temperature for a few hours, but it should be refrigerated after that. Keep it covered and stored in the fridge for a few days (if it even lasts that long!)
🍰 More Tasty Dump Cake Recipes
- Strawberry Dump Cake - This recipe combines strawberry pie filling and yellow cake mix for an effortless cake.
- Pumpkin Dump Cake - If you're in the mood for some fall flavors, check out this sweet pumpkin variety.
- Peach Dump Cake - This dump cake has flavors that are reminiscent of a peach cobbler but without all the work.
- Cherry Chocolate Dump Cake - Combining cherries and chocolate creates an extra rich and indulgent dessert.
- Apple Dump Cake - This cake is a great, easy alternative to some tasty apple pie.
- Cherry Blueberry Dump Cake - Mixing together more than one type of fruit is a great way to add some depth to your dessert.
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📖 Recipe Card
Blueberry Dump Cake (Only 3 Ingredients!)
Ingredients
- 42 oz blueberry pie filling (2 21-ounce cans)
- 15.25 oz white cake mix (or yellow, or lemon cake mix)
- ¾ cup butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Get started by preheating the oven to 350°F (175°C) and lightly spraying a 9x13 baking dish with nonstick cooking spray.
- Pour the blueberry pie filling into the prepared baking dish and use a silicone spatula to spread it into an even layer, covering the entire bottom of the dish.
- In a mixing bowl, mix together the white cake mix and the melted butter until well combined. Break apart or crumble the chunks of the cake mix and butter mixture over the blueberry layer.
- Transfer the dish to the oven and bake, uncovered, at 350°F (175°C) for 40-45 minutes, or until the cake mix topping begins to turn a nice golden color and the juices are bubbling.
- Once cooked, remove the dish from the oven and allow the dump cake to cool slightly before serving.
Notes
- You can also mix in 2 cups of fresh or thawed blueberries!
- This recipe calls for 15.25 ounces of cake mix, which is equivalent to one standard box of mix. If your boxed cake mix is slightly more or less than the 15.25 ounces here, it will still work wonderfully.
- You can use anywhere between ½ - ¾ cups (or 1 to 1 ½ sticks) of butter. Opting for the full ¾ cups will help to ensure you have no dry spots on your topping.
- Combining the melted butter with the cake mix helps to achieve a nice cobbler-style topping. Alternatively, you could sprinkle the cake mix directly onto the blueberry pie filling and then drizzle the melted butter over top.
- If the topping of your cake is browning before it's done baking, you can cover the dish with foil and let it finish baking.
- To store: Make sure to let your cake cool completely before storing. Either wrap the dish tightly with plastic wrap or place the dump cake in an airtight container in the fridge for up to 5 days.
- To freeze: Place your blueberry dump cake into a freezer storage container, and store it in the freezer for up to 3 months. When ready, let it thaw in the refrigerator overnight.
- To reheat: Bake at 325℉ (160℃) for 10-20 minutes or until your blueberry dump cake has heated through. Of course, you can always pop single servings into the microwave and use short 30-second bursts on high power until warm.
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