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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 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!

A serving utensil getting a serving of Blueberry Dump Cake out of the dish.

FREQUENTLY ASKED QUESTIONS:

Why is it called a dump cake?

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.

Do I have to use white cake mix?

No. If you want to change it up, you can use vanilla cake mix or yellow cake mix in its place.

Can I use fresh blueberries?

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 the serves up beautifully!

Can I use other fruit and pie filling?

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.

Does dump cake need to be refrigerated?

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.

Is dump cake the same as crumble?

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.

How do you know when dump cake is done?

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!

How to store blueberry dump cake?

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.

Can you freeze blueberry dump cake?

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.

A serving utensil holding a bite of Blueberry Dump Cake.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • frozen blueberries (thawed)
  • light brown sugar (optional)
  • blueberry pie filling
  • vanilla extract (optional)
  • white cake mix
  • salted butter
Blueberry pie filling, blueberries, brown sugar, white cake mix, vanilla extract, and salted butter.

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. 

Blueberries and brown sugar in a baking dish.

Then add the blueberry pie filling and vanilla extract. 

Blueberry pie filling, blueberries, and brown sugar in a baking dish.

Gently mix to combine all the ingredients in the baking dish.  Next, sprinkle the cake mix evenly over the blueberry mixture. 

Cake mix poured in a baking dish.

Place the slices of butter evenly over the cake mix. Don’t mix. 

Butter patties sitting on top of cake mix in a dish.

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! 

A baking dish with Blueberry Dump Cake in it and a serving taken out.

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Close up looking at a bite of Blueberry Dump Cake.

Blueberry Dump Cake

Blueberry Dump Cake is one of the easiest fruity desserts you've ever had. Dump all your ingredients in and bake! So easy and delicious too!
5 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blueberry Dump Cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 502kcal

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)
  • 15.25 ounce 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 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!

Notes

  • 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

Calories: 502kcal | Carbohydrates: 81g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 547mg | Potassium: 301mg | Fiber: 4g | Sugar: 55g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 3mg

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 can vary quite a bit depending on which brands were used.

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12 Comments

  1. Do you know how much fresh blueberries mixed with fresh strawberries it would take to replace the frozen and canned blueberries?

  2. 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.

    1. 5 stars
      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.