My delightful cherry blueberry dump cake combines cherry and blueberry pie filling with white cake mix- it's the perfect easy dessert! With all the delicious flavor of a fruit cobbler but none of the effort it takes to make one, this will be your new go-to dessert!
This berry dump cake will be one of the best and easiest cakes you’ll ever make!
Having a last-minute get-together? Are the neighbor kids around for dinner? Unexpected company is no problem with this quick cake recipe.
Not only is the fruity combination of both blueberry and cherry pie filling amazing, but it’s also covered with a classic white cake mix cooked until golden with a bit of melted butter. Yum!
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It makes quite a bit, so those with large families or anyone hoping to have leftovers for the week will be pleased. In fact, leftovers are good in the fridge for the entire workweek, so you and your kids can both look forward to a special lunch at the office or school.
❤️ Why I Love This Recipe
It’s Fruity! I love the combination of different berries and fruits, especially with cherries!
Super Easy! Just dump in the ingredients and cook! Seriously!
Family-friendly! Kids of all ages love this fruity cake combo!
🥘 Ingredients
Short of making your own pie fillings, this has to be one of the easiest cakes you’ll ever make! With just 4 ingredients, prep time is minimal.
- 21 ounces Cherry Pie Filling - Any of your favorite brands will do.
- 21 ounces Blueberry Pie Filling - Buy it from the store or try my blueberry pie filling recipe for something homemade.
- 15.25 ounce White Cake Mix - This is your average, run-of-the-mill cake mix size.
- ¾ cup Butter - ¾ cup comes out to 12 tablespoons or 1 ½ sticks.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
Just dump things in and spread them out! No mixing required. You’ll need a 9x13-inch baking dish to get started.
- Preheat the oven. Begin by setting your oven to 350℉ (175℃). Then, use butter or nonstick cooking spray to grease a 9x13-inch baking dish.
- Add fillings and cake mix. While the oven is warming up, pour 21 ounces of cherry pie filling and 21 ounces of blueberry pie filling into the dish. Next, evenly sprinkle 15.25 ounces white cake mix over the mixed fruit filling. Use a spatula to spread it out, if needed, but don’t mix it!
- Slice and add butter. Cut ¾ cup butter into small pieces, and distribute them over the top of the cake mix layer. *Alternatively, pour melted butter over the cake mix, wetting as much of the layer as possible.
- Bake. When the oven is hot, put the baking dish on the center rack and bake for 35 to 45 minutes. The fruit filling will be bubbly, and the cake mix edges will turn golden.
- Remove and serve. When it’s cooked, take it out and let it cool for 5 to 10 minutes. It’s very hot, the fruit syrup especially, and can easily burn your mouth. When cool enough, but and serve warm.
Top it all off with some whipped cream or chantilly cream! Vanilla nice cream makes an excellent addition as well and will help cool things down faster. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Cooking times may vary. Depending on the size of the pan you use, you may need to add or reduce cooking time. You can make this in any pan you have available, but a smaller shape will add thickness and take longer to cook.
- Spread the cake mix evenly. The cake mix poses the main risk of burning if thick in one area and thin in another. Be sure to rake it across all parts of the pan in an even layer.
- Dump cake doesn’t require mixing. The reason behind this odd name is because it is unique in that you don’t have to combine any of the ingredients. All you do is dump things in a pan and spread them out.
- Add chocolate chips. For the chocolate lovers out there, dropping some chocolate chips between the pie filling and the cake mix will bring this cake to the next level! Do it on half if you’re sharing with someone who prefers to keep it simple.
🥡 Storing & Reheating
When the cake is completely cool, cover it with foil or plastic wrap and keep it in the fridge. It will be good for up to 5 days. To freeze, put leftovers in an airtight container and keep them in the freezer for up to 3 months.
Reheating Cherry Blueberry Dump Cake
After thawing in the fridge overnight, reheat in the oven at 325℉ (163℃) for 10 to 20 minutes or until desired temperature.
🍰 More Delicious Dump Cakes!
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📖 Recipe Card
Cherry Blueberry Dump Cake
Ingredients
- 21 oz cherry pie filling
- 21 oz blueberry pie filling
- 15.25 oz white cake mix
- ¾ cup butter (12 tablespoons or 1 ½ sticks)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and butter or spray a 9x13 baking dish with non-stick spray.
- While the oven preheats, pour the cherry and blueberry pie fillings into the dish. Then, sprinkle cake mix over the mixed fruit filling, trying to get it in an evenly spread layer. Do not mix it!
- Slice butter into small chunks and spread them over the top of the cake mix layer. *Alternatively, you can also melt the butter and try to pour it and wet as much of the cake mix as possible.
- Once the oven is preheated, place the baking dish on the center rack of the oven. Bake for 35-45 minutes, until the fruit filling is bubbly and the cake mix edges are golden.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
Notes
- Cooking times may vary. Depending on the size of the pan you use, you may need to add or reduce cooking time. You can make this in any pan you have available, but a smaller shape will add thickness and take longer to cook.
- Spread the cake mix evenly. The cake mix poses the main risk of burning if thick in one area and thin in another. Be sure to rake it across all parts of the pan in an even layer.
- Store in an airtight container in the fridge for up to 5 days.
Tami B says
I made this dump cake for a church potluck, and several people told me it was SO good. One lady asked if she could take a couple of pieces home to eat later, and I was happy to oblige. She was surprised when I told her how simple it was to make. Next time I will follow your suggestion to add chocolate chips!
Kathy Gleghorn says
This was an amazing recipe made it for a friend who is very picky and he raved went back for seconds.I did make your blueberry pie filling and it is very good when I have more blueberries I will make it again and can it Thank you for awesome recipe.
Tinna says
Can you use yellow cake mix instead of white
Angela @ BakeItWithLove.com says
Yes, you definitely can. It's very tasty too!
LIN M. says
MY FAMILY LOVED THIS. IT IS SO EASY TO MAKE. I HAVE TRIED OTHER FLAVORS AND THEY ARE JUST AS DELICIOUS.