Blueberry Dump Cake
Updated
Updated
With just 4 ingredients and 5 minutes of prep, this Blueberry Dump Cake is such an effortless dessert! I love to serve it with vanilla ice cream for a crazy delicious treat suitable for any occasion, anytime throughout the year.
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Easy Blueberry Dump Cake Recipe
Another dump cake to the rescue! This one is a combination of blueberry and lemon, so it’s perfect for summer, but can certainly be enjoyed year-round. This Blueberry Dump Cake recipe uses just 2 pantry items, plus butter and fresh blueberries, and is always on standby when I want a super delicious dessert with practically no hands-on time.
It doesn’t get much easier than dump cakes—there’s no chopping up ingredients or batter to prepare. Just dump (a la “dump” cake) the ingredients into the baking dish, pop it in the oven, and I have an awesome dessert to enjoy in under an hour. It’s a great potluck addition.
Blueberry Dump Cake
Ingredients
- 2 cans blueberry pie filling*, (21 ounces each)
- 1 box lemon cake mix
- ¾ cup salted butter, (melted)
- 1 cup fresh blueberries
- vanilla ice cream, (optional, for serving)
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Dump the blueberry pie filling into the baking dish and smooth it out into an even layer.
- Sprinkle the dry cake mix evenly over the filling.**
- Drizzle the melted butter all over the top, and try to saturate as much of the cake mix as possible—this is what creates the crisp, golden top.
- Sprinkle the fresh blueberries over the top.
- Bake for 45-50 minutes until golden brown on top and bubbly.
- Let sit for 15 minutes and serve with some vanilla ice cream!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Blueberry Dump Cake Step by Step
Get the oven going and prep the dish: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
Add the blueberry layer: Pour the 2 cans of blueberry pie filling into a greased 9×13 baking dish and smooth it out to an even layer.
Add the cake mix: Sprinkle 1 box of cake mix over the blueberry filling.
Add the butter: Pour ¾ cup melted butter evenly over the cake mix.
Top with the blueberries: Sprinkle 1 cup of fresh blueberries on top. Bake at 350°F for 45 to 50 minutes, until golden brown and bubbly.
Rest and serve: Let the cake rest for 15 minutes and enjoy!
Drizzle the melted butter all over the top
Recipe Variations
- Switch up the cake mix topping: We love the combination of blueberry and lemon, but vanilla or yellow cake mix can be used instead of lemon, if preferred.
- Make it more lemony: Stir in lemon zest for even more lemony flavor.
- Add in nuts: Finely chopped walnuts, almonds, or pecans can be added to the filling for some textural crunch and another flavor level.
- Include cinnamon and/or vanilla: These both add extra flavor.
How to Store
Leftover blueberry dump cake can be stored in the fridge for up to 5 days. Cover the baking dish with foil or transfer to an airtight container. To reheat, pop a serving in the microwave for 30 seconds or so, until warm.
You can also freeze your dump cake for up to 3 months. Wrap in plastic wrap and again in foil. Thaw in the fridge overnight.
Serving Suggestions
Blueberry dump cake is best served warm or at room temperature, but you do want to let it sit for at least 15 minutes out of the oven before serving. Otherwise, it’s super hot!
To me, dump cake isn’t complete without a scoop of vanilla ice cream, but you could also add more fruit flavor with strawberry ice cream. Whipped cream is also delicious, or even white chocolate chips (then the chocolate chips get all melty on top!) And, don’t forget the Boba tea to wash it all down.
Wowza. So easy and so delicious.