Blueberry Dump Cake
Meta Description: This easy Blueberry Dump Cake is made with juicy blueberries, sweet cake mix, and buttery golden topping. A simple 5-ingredient dessert that’s perfect for any occasion.
If you’re looking for an easy dessert that requires very little preparation, this Blueberry Dump Cake is the perfect recipe. With juicy blueberries bubbling underneath a buttery, golden cake topping, every bite is sweet, fruity, and wonderfully comforting.
Unlike traditional cakes, there’s no need to mix a complicated batter. Everything is simply layered in a baking dish and baked until golden and bubbly. It’s an excellent dessert for busy weeknights, family gatherings, potlucks, or when you need a quick homemade treat.
Ingredients
- 2 cans (21 ounces each) blueberry pie filling
- 1 box (15.25 ounces) yellow or white cake mix
- 1 cup unsalted butter, melted
- 1 cup fresh or frozen blueberries
- ½ teaspoon ground cinnamon, optional
- ½ cup chopped pecans or walnuts, optional
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.
2. Add the Blueberries
Spread both cans of blueberry pie filling evenly across the bottom of the prepared baking dish.
Scatter the fresh or frozen blueberries over the pie filling. If you’re using frozen blueberries, there’s no need to thaw them first.
Sprinkle the cinnamon over the berries if desired. Cinnamon adds a warm flavor that pairs beautifully with the blueberries.
3. Add the Cake Mix
Open the dry cake mix and sprinkle it evenly over the entire surface of the blueberries.
Do not mix the cake mix into the fruit. The layers are what create the delicious texture of a dump cake.
Try to distribute the cake mix as evenly as possible so there are no large pockets of dry mix.
4. Add the Butter
Slowly drizzle the melted butter over the entire surface of the dry cake mix.
Try to cover as much of the cake mix as possible. If a few small dry spots remain, that’s okay, but evenly distributed butter will give you the best golden, crispy topping.
For extra crunch, sprinkle chopped pecans or walnuts over the top.
5. Bake
Place the baking dish in the preheated oven and bake for approximately 45–55 minutes.
The Blueberry Dump Cake is ready when the fruit is bubbling around the edges and the top is golden brown and crisp.
If the top starts browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.
6. Cool and Serve
Remove the cake from the oven and allow it to cool for about 10–15 minutes.
Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream. The contrast between the warm blueberry filling and cold creamy ice cream makes this dessert especially delicious.
Easy Variations
Lemon Blueberry Dump Cake
Add 1 tablespoon of fresh lemon zest to the blueberry filling for a bright citrus flavor.
Cream Cheese Version
Cut 4 ounces of softened cream cheese into small cubes and scatter them over the blueberry filling before adding the cake mix.
Crunchy Pecan Topping
Add ½ cup chopped pecans over the cake mix before drizzling with butter.
Fresh Blueberry Version
If you don’t have canned pie filling, you can make a quick blueberry filling using fresh blueberries, sugar, lemon juice, and cornstarch.
Storage
Cover leftover Blueberry Dump Cake and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven.
You can also freeze the baked dessert in an airtight container for up to 2–3 months. Thaw it in the refrigerator before reheating.
This Blueberry Dump Cake is one of those effortless desserts that tastes like you spent much more time making it than you actually did. The juicy blueberry filling, buttery cake topping, and optional crunchy nuts create a delicious combination that’s perfect served warm with vanilla ice cream.