This Blueberry Dump Cake is a simple three-ingredient dessert everyone will love. It’s similar to a cobbler and is perfect served warm with vanilla ice cream or whipped cream.
Easy Blueberry Cake
This Blueberry Dump Cake is a keeper—dump cakes are beloved because you literally combine a few pantry staples in a pan and bake. With just pie filling, boxed cake mix, and butter, you can pull a warm, comforting dessert from the oven in under an hour.
Rebecca’s Recipe Review
Taste: Bright, juicy blueberries with a sweet, buttery cake topping.
Texture: Thick, sticky blueberry filling under a crumbly, golden top.
Ease: 3/10 — very easy.
Pros: Minimal ingredients and steps make this a quick, crowd-pleasing dessert.
Cons: None.
Blueberry Dump Cake Ingredients
This recipe uses blueberry pie filling, a boxed cake mix, and salted butter. You can use canned pie filling or a homemade fruit filling if you prefer.
French vanilla, white, or yellow cake mixes all work well. For a fall twist, try spice cake.
Feel free to substitute other pie fillings to make variations like strawberry or cherry dump cake.
How To Make Blueberry Dump Cake
- Dump: Pour the pie filling into a greased 9×13-inch baking dish and spread to the edges.
- Sprinkle: Evenly sprinkle the dry cake mix over the blueberry filling.
- Top: Arrange sliced butter over the cake mix, or melt and drizzle it evenly over the top.
- Bake: Bake until the top is golden brown and the filling bubbles around the edges.
How To Serve Blueberry Dump Cake
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. Both contrast nicely with the hot, jammy filling and buttery topping.
Slow Cooker Instructions
Assemble the dessert in a slow cooker lined or sprayed with nonstick spray. Cook on high for 2 hours or low for 4 hours.
How To Reheat
Warm in a 350°F oven for about 10 minutes, or microwave individual portions for 20–30 seconds until warm.
More Delicious Recipes!
- Pumpkin Dump Cake – A creamy pumpkin base with a crumbly cake topping.
- Hot Chocolate Dump Cake – Rich chocolate cake with cozy hot cocoa flavors.
- Black Forest Cobbler – Tart cherries paired with a chocolatey crust.
- Strawberry Rhubarb Crisp – A classic summer dessert with bright fruit flavors.
- Apple Crisp – A timeless fall favorite.
Blueberry Dump Cake
Equipment
- 9×13-inch baking dish
Ingredients
- 2 (21 oz.) cans blueberry pie filling
- 1 box cake mix preferably yellow, white, or French vanilla
- ½ cup salted butter sliced or melted
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan with cooking spray.
- Dump the blueberry pie filling into the pan and spread it out to the edges.
- Evenly sprinkle the dry cake mix over the filling.
- Place thin slices of butter across the cake mix so it melts and soaks in as it bakes. Alternatively, melt the butter and pour it evenly over the top.
- Bake for 40–45 minutes, until the top is golden and the filling bubbles at the edges.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Slow Cooker: Spray the slow cooker, layer ingredients as above, and cook on high for 2 hours or low for 4 hours.
- Reheating: Warm in a 350°F oven for about 10 minutes or microwave individual servings for 20–30 seconds.
- Butter Options: Use sliced butter or melt and pour it over the top for even coverage.
Nutrition
| Carbohydrates: 35 g
| Protein: 2 g
| Fat: 9 g
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