Easy Blueberry Dump Cake Recipe – Sweet, Simple & Delicious
When it comes to quick and effortless desserts, nothing beats a blueberry dump cake. With just a few pantry staples, you can whip up a sweet, bubbly blueberry filling topped with a golden, buttery cake layer. The name “dump cake” comes from the fact that you simply dump the ingredients into a pan—no complicated mixing required! This recipe is perfect for busy weeknights, potlucks, or holiday gatherings when you want a crowd-pleasing dessert without the fuss.
Ingredients (Serves 8–10)
- 2 (21 oz / 595 g) cans blueberry pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix (white or vanilla cake mix also works)
- ½ cup (1 stick / 115 g) unsalted butter, melted or thinly sliced
- (Optional) ½ teaspoon cinnamon or nutmeg for extra flavor
- (Optional toppings) whipped cream, vanilla ice cream, or fresh blueberries
Step by Step Cooking Guide
- Preheat Oven – Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Add Blueberry Filling – Spread the blueberry pie filling evenly in the dish.
- Sprinkle Cake Mix – Evenly sprinkle the dry cake mix over the blueberries. Do not stir.
- Add Butter – Pour melted butter evenly over the top (or place thin slices across the surface).
- Bake – Bake uncovered for 40–45 minutes, until the top is golden brown and the filling is bubbly.
- Cool Slightly & Serve – Let the cake rest for 10 minutes before serving warm.
Cooking Time & Serving Size
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Serving Size: Serves 8–10
Tips & Variations
- Extra Fruity: Add fresh or frozen blueberries on top of the pie filling before adding cake mix.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
- Citrus Twist: Add a teaspoon of lemon zest to the blueberry filling for brightness.
- Different Cake Mixes: Try lemon cake mix for a tangy version or butter pecan for a richer flavor.
- Individual Servings: Bake in ramekins for personal-sized desserts.
Nutrition Info (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 2 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 32 g |
(Values are approximate and may vary depending on cake mix brand and butter amount.)
Healthy Alternatives
- Sugar-Free: Use sugar-free blueberry pie filling and a sugar-free cake mix.
- Gluten-Free: Substitute with a gluten-free cake mix.
- Keto-Friendly: Use a homemade low-carb filling (fresh blueberries + sweetener) and an almond flour topping instead of cake mix.
- Low-Fat: Reduce butter to ¼ cup or use light margarine.
Serving Suggestions
Blueberry dump cake is best served warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the kind of dessert that feels homemade, comforting, and indulgent without requiring hours in the kitchen. Whether it’s for Sunday dinner, summer cookouts, or holiday gatherings, this recipe is always a hit!
FAQ’s
Q1: Can I use fresh blueberries instead of pie filling?
Yes! You can use 4 cups of fresh blueberries mixed with ½ cup sugar and 1 tablespoon cornstarch as a substitute for canned pie filling.
Q2: Why don’t I stir the ingredients together?
Dump cakes rely on layering—the butter melts into the cake mix as it bakes, forming that golden, crumbly topping. Stirring would change the texture.
Q3: Can I make blueberry dump cake ahead of time?
Yes! Bake it ahead, cover, and refrigerate. Reheat in the oven before serving for the best texture.
Q4: How do I store leftovers?
Cover tightly and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Q5: Can I use other pie fillings?
Absolutely! This recipe works with cherry, apple, peach, or even mixed berries.
