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    Home » Recipes » Cake Recipes

    Angela @ BakeItWithLove.com · Leave a Comment

    Blueberry Dump Cake

    Jump to Recipe
    Pin image with text of blueberry dump cake.

    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!

    Square image of blueberry dump cake.
    This blueberry dump cake is a super delicious dessert that only uses 3 ingredients!
    Jump to:
    • Best Blueberry Dump Cake Recipe
    • 🥘 Blueberry Dump Cake Ingredients
    • 🔪 How To Make A Blueberry Dump Cake
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🍰 More Tasty Dump Cake Recipes
    • 📋 Recipe

    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.

    Tall image of blueberry dump cake ingredients.
    • 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.

    *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!

    Process image 1 showing canned blueberries in a glass 9x13 baking dish.
    Process image 2 showing cake mix and melted butter in a mixing bowl.
    Process image 3 showing cake mix and melted butter combined in a mixing bowl.
    Process image 4 showing cake mix on top of blueberries.
    1. Preheat. Get started by preheating the oven to 350°F (175°C) and lightly spraying a 9x13 baking dish with nonstick cooking spray.
    2. 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.
    3. 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.
    4. 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.
    5. 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 ice cream always makes it better! Feel free to add a dollop of whipped cream, too! Enjoy!

    Tall image of blueberry dump cake after baking.
    Tall image of blueberry dump cake in glass baking dish.

    💭 Angela's 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.
    Wide image of blueberry dump cake.

    🥡 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 Blueberry Dump Cake

    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.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    Do You Stir Dump Cake?

    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!

    How Do You Know When A Dump Cake Is Done Baking?

    Your dump cake will be done baking when the juices are bubbling and the topping is nicely browned!

    Does Dump Cake Need To Be Refrigerated?

    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!)

    Tall image of blueberry dump cake.

    🍰 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of blueberry dump cake.
    Print Recipe Leave A Comment
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    5 from 3 reviews

    Blueberry Dump Cake

    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!
    Author | Angela
    Servings: 12 servings
    Calories: 415kcal
    Prep 5 minutes
    Cooking 45 minutes
    Total Time 50 minutes
    Pin Recipe Share on Facebook

    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)

    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.
      42 oz blueberry pie filling
      Process image 1 showing canned blueberries in a glass 9x13 baking 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.
      15.25 oz white cake mix, ¾ cup butter
      Process image 3 showing cake mix and melted butter combined in a mixing bowl.
    • 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.
      Process image 4 showing cake mix on top of blueberries.
    • Once cooked, remove the dish from the oven and allow the dump cake to cool slightly before serving.

    Equipment You May Need

    Measuring Cups
    Mixing Bowl
    9x13 baking pan

    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.

    Nutrition

    Calories: 415kcal (21%) | Carbohydrates: 73g (24%) | Protein: 2g (4%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg (10%) | Sodium: 353mg (15%) | Potassium: 140mg (4%) | Fiber: 3g (13%) | Sugar: 53g (59%) | Vitamin A: 376IU (8%) | Vitamin C: 1mg (1%) | Calcium: 109mg (11%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best blueberry dump cake, best cake mix to use for a blueberry dump cake, blueberry dump cake, blueberry dump cake ingredients, cake mix recipes, desserts that are perfect for making on short notice, dump cake recipes, easy blueberry desserts, how to make a blueberry dump cake
    Course Cake Recipes, Dessert Recipes, Fruit Desserts
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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