Blueberry Dump Cake
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 is one of my favorite easy desserts to make. Most of the time I already have all the ingredients in my pantry.
FREQUENTLY ASKED QUESTIONS (FAQ’S)
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.
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?
- Cherry Dump Cake (+Video)
- Crock Pot Apple Dump Cake
- Pumpkin Dump Cake (+Video)
- Oreo Dump Cake (+Video)
- Blueberry Muffin Cake (+Video)
- Blueberry Bubble Up
Blueberry Dump Cake
Ingredients
- 2 cups frozen blueberries (thawed)
- 2 Tablespoons packed brown sugar (optional, see notes)
- 21 ounce can blueberry pie filling
- 1 teaspoon vanilla extract (optional, see notes below)
- 1 box white cake mix (I used Duncan Hines)
- ½ cup (1 stick) salted butter, cut into 20 slices
Instructions
- 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 1 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!
Notes
- 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.
Nutrition
Nutritional Disclaimer
“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.
Delicious. So easy to make. I always have fresh blueberries on hand. I never thought of this before.
This is the most amazing dessert!!
It’s so simple to make and very delicious! It reminds me of something my grandmother used to make. I’m so grateful that I found this recipe. My family and I absolutely love it. I would recommend this recipe to everyone. Cause you will not be disappointed!! I rate it 5 ⭐️ stars!!!
Thanks so very much Tiffany! You were so kind to come back and leave a comment!
Fan favorite with my whole bunch!!!
Topped with redi whip.
Thanks so much Tim!!
Do you know how much fresh blueberries mixed with fresh strawberries it would take to replace the frozen and canned blueberries?
No I don’t I’m sorry
Sounds good will try it.
I use a lemon cake mix…. delicious!
Sounds delicious to me!
I’ve made Blueberry Dump cake for years without fresh blueberries, but with 1 cup of crushed pineapple. I’ll have to try adding the fresh/frozen blueberries.
I use crushed pineapple with its juice plus a cup of crushed pecans then I put blue bell all over it, need I say more.
LOL! Sounds good to me Steve!
Can you pre mix the cake mix and butter to a crumb mixture then sprinkle on top then bake?
I guess my question is why would you want to do that & make more work for yourself & dirty up another dish? But no, I would not do that