Blueberry Dump Cake is one of the easiest fruity desserts you can make. Dump all your ingredients in and bake! So easy and delicious too!
A SIMPLE CAKE RECIPE
Ever wonder what makes Blueberry Dump Cake so delicious? I think it’s because it is so easy. A small bit of effort and you can have an absolutely delicious dessert in no time! All you need is pie filling, cake mix, and some blueberries! It tastes amazing and is sure to satisfy those sweet cravings. With only six pantry staple ingredients, you can whip up this yummy treat in minutes!
FREQUENTLY ASKED QUESTIONS:
Dump cakes get their name from the simple preparation method. The ingredients are literally “dumped” into a baking dish and then baked. The combination of cake mix, butter, and fruit creates a beautiful dessert that has impressive flavor with minimal effort! It is one of the easiest desserts to make and it can be customized with a variety of flavors.
No. If you want to change it up, you can use vanilla cake mix or yellow cake mix in its place.
Certainly! You can use fresh blueberries instead of frozen. It would be wonderful with fresh berries if you have blueberries in season. I like the combination of blueberries along with the blueberry pie filling. It creates a wonderful creamy filling that serves up beautifully!
You bet! You can use other pie fillings and fruit. I think this would be a wonderful recipe to use with peaches and peach pie filling.
Dump cakes like this Blueberry Cake typically don’t need to be refrigerated, as long as they are eaten within a day or so of baking. Just keep it covered.
No, dump cake and crumble are two different desserts. Dump cake is a quick and easy dessert that is commonly made with box cake mix, fruit, and butter. It is usually served warm and can be eaten as-is or served with ice cream. Crumble on the other hand is usually made from fresh fruit that has been mixed with sugar, flour and sometimes spices before being topped with an oat or nut-based topping. The crumble is then baked until the topping is golden brown and crispy.
Dump cake is done when the top is golden brown and bubbly. You can also use a toothpick or knife to check for doneness. Insert it into the center of top part of the cake (don’t go all the way down, just into the cake part) and if it comes out clean, your dump cake is done!
Leftover dump cake should be stored in an airtight container and can be kept at room temperature for about a day. If you want to keep it longer, stick it in the fridge for up to 3 days.
Yes, you can definitely freeze blueberry dump cake. To freeze, once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in an airtight container or a resealable bag before putting it in the freezer. When ready to thaw and eat your frozen blueberry dump cake, take it out of the freezer and thaw overnight in the refrigerator.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen blueberries (thawed) – see my FAQ above, you can use fresh.
- light brown sugar – this adds such a nice little background flavor (because of the molasses in light brown sugar) without being overly sweet – you do not have to add this though.
- blueberry pie filling – if you are trying to keep this lower in sugar, then try a sugar free pie filling.
- vanilla extract – like the light brown sugar, I am trying to add small little layers of flavor that makes this taste more homemade but it is optional.
- white cake mix – If you want to try to keep this lower in sugar then try a sugar free cake mix.
- salted butter – it might seem strange to use salted butter but this is going to add a very slight contrast in flavor to the rest of the sweetness in the dessert.
HOW TO MAKE BLUEBERRY DUMP CAKE
Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it, like Baker’s Joy.) Pour thawed blueberries into the baking dish then evenly sprinkle the brown sugar on top.
Then add the blueberry pie filling and vanilla extract.
Gently mix to combine all the ingredients in the baking dish. Next, sprinkle the cake mix evenly over the blueberry mixture.
Place the slices of butter evenly over the cake mix. Don’t mix.
Bake for about 43 to 45 minutes or until the top is nice and golden. Let cool for a few minutes. Then serve warm with whipped cream or a scoop of vanilla ice cream on top!
CRAVING MORE RECIPES?
Blueberry Dump Cake
- Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it, like Baker’s Joy.)
- Pour 2 cups frozen blueberries (thawed) into the baking dish then evenly sprinkle 2 Tablespoons packed brown sugar on top.
- Then add the 21 ounce can blueberry pie filling and 1 teaspoon vanilla extract.
- Gently mix to combine all the ingredients in the baking dish. .
- Next, sprinkle the 15.25 ounce box white cake mix evenly over the blueberry mixture.
- Place the ½ cup (1 stick) salted butter, cut into 20 slices. evenly over the cake mix. Don’t mix.
- Bake for about 43 to 45 minutes or until the top is nice and golden.
- Let cool for a few minutes. Then serve warm with whipped cream or a scoop of vanilla ice cream on top!
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can substitute the white cake mix for a yellow cake mix or vanilla cake mix.
- If your blueberries are already very sweet, you don’t need to add the brown sugar. However, I don’t add much here and I think it adds a nice flavor in the background that doesn’t add a ton of sweetness.
- I used salted butter but unsalted butter would work as well.
- You can use fresh blueberries instead of frozen.
- You can skip the blueberries altogether and just use 2 cans of blueberry pie filling (just don’t add the brown sugar since the pie filling has plenty of sugar in it.)
- You can trade out the blueberry pie filling and fruit choice if desired.
- Freezing dump cake is possible, let it cool at room temperature and then store in a freezer safe container for up to 3 months.
- The vanilla extract is optional but I think it really adds a depth of flavor to the pie filling and makes it taste a bit more homemade. I think almond extract would be yummy too.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.