Name: Blueberry Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cans blueberry pie filling; 1 box yellow cake mix (15.25 oz); 0.5 cup butter (melted); 1 cup pecans (chopped (optional))

There are some recipes that just feel like a warm hug, aren’t there? This blueberry dump cake is absolutely one of those for me. I remember the first time I tried making it – it was a frantic weeknight, the kids were clamoring for dessert, and I had exactly zero energy for anything complicated. I stumbled across the idea of a “dump cake” and thought, “Well, what have I got to lose?” What I gained was pure magic! It’s the kind of dessert that looks like you spent hours fussing over it, but in reality, it’s ridiculously simple. Honestly, it’s even easier than my famous apple crumble, which is saying something! The burst of sweet, slightly tart blueberries nestled under a buttery, golden topping is just divine. It’s one of those foolproof recipes that always, always delivers, making it my absolute favorite when I need a sweet treat without the fuss. If you’re looking for a genuinely easy dessert that tastes like it came from a fancy bakery, you’ve found your new best friend. This blueberry dump cake is a lifesaver!

What is a blueberry dump cake?

So, what exactly is a dump cake, you ask? It’s exactly what it sounds like – a cake where you literally “dump” the ingredients into the pan. There’s no fancy mixing, creaming butter and sugar, or separating eggs. You just layer everything, usually fruit on the bottom and a cake mix topping, then bake. It’s a brilliant invention for those days when you want something sweet and comforting but don’t have the time or energy for traditional baking. Think of it as a super-simplified cobbler or a cake that basically bakes itself. The beauty of this blueberry dump cake is that it uses a box of cake mix, which acts as both the binder and the topping. When it bakes, it creates this wonderfully moist cake layer with a crisp, golden-brown top that soaks up all those delicious blueberry juices. It’s incredibly forgiving, which is why I love it so much. Even if you’re new to baking, you can nail this one.

Why you will love this recipe?

There are so many reasons why this blueberry dump cake has become a staple in my kitchen, and I’m sure it will be in yours too. First off, the flavor is just incredible. You get that bright, sweet-tart punch from the blueberries, which is perfectly balanced by the rich, buttery crumb topping. It’s not overly sweet, which I appreciate, and the texture contrast between the soft, jammy blueberries and the slightly crisp cake topping is just heavenly. What I love most about this is the sheer simplicity. Seriously, you can have this prepped and in the oven in under 10 minutes. It’s perfect for those unexpected guests or when that dessert craving hits hard at 9 pm. And let’s talk about cost-efficiency! Using a box of cake mix and frozen blueberries makes this incredibly budget-friendly, which is always a win. It’s also so versatile. While blueberries are my favorite (hence the name, of course!), you can absolutely swap them out for other berries or even peaches. It’s wonderful served warm, especially with a scoop of vanilla Ice Cream melting into the top. It’s comforting, delicious, and so incredibly easy – what more could you ask for in a dessert?

How do you make a blueberry dump cake?

Quick Overview

Making this blueberry dump cake is ridiculously straightforward. You’ll essentially be layering your blueberries (or other fruit) directly into a baking dish, then topping it with an uncooked cake mix that’s been lightly mixed with melted butter. No bowls needed for the cake mix itself, just a little whisking with the butter before it’s sprinkled over the berries. Pop it in the oven, and about 45 minutes later, you’ve got a warm, bubbling, heavenly dessert. The simplicity is its superpower, making it ideal for busy weeknights or when you just want a fuss-free treat. Trust me, the results are way more impressive than the effort involved!

Ingredients

For the Main Batter:
1 box (about 15.25 oz) yellow or white cake mix: I usually go for yellow cake mix; it adds a lovely subtle buttery flavor. Make sure it’s a standard size box. You want to use it dry, straight from the box, for the topping. Don’t be tempted to add any extra liquid or ingredients to it before you sprinkle it on top. That’s the magic of a dump cake!

For the Filling:
2 cans (about 21 oz each) blueberry pie filling: 1 can. What is the best way to get that delicious blueberry layer? If you can’t find blueberry pie filling, you could substitute about 6 cups of fresh or frozen blueberries for pie. What’s the best way to eat cornstarch? I have tried both, and the pie filling is just so convenient and always gives a consistent texture. How do you freeze frozen blueberries?

For the Topping & Flavor Boost: 1.
1 cup (2 sticks) unsalted butter, melted: What gives the Cake mix topping its golden, crispy texture and rich flavor? I always use unsalted butter so I can control the saltiness, but salted is fine in a pinch. Just make sure it’s fully melted so it can coat the dry cake mix evenly.

What are the steps for

Step 1: Preheat & Prep Pan

How do I get my oven preheated? You’ll want to set it to 375 degrees Fahrenheit (about 190 degrees Celsius). While the oven is heating up, grab a 9×13 inch baking dish. Is it safe to grease a pan with butter or cooking spray? In later, it usually doesn’t stick much. I’ve found that a light spray is enough to ensure everything slides out nicely.

Step 2: Mix Dry Ingredients

This step is almost hilariously simple. Grab your box of cake mix. You’re going to take the dry mix and pour it directly into a medium bowl. We’re not adding anything to it yet; this is just to make sure the flavorings and leavening agents are evenly distributed. Give it a quick whisk to make sure there are no big clumps of flour or sugar. This ensures a more even bake for our topping.

Step 3: Mix Wet Ingredients

Now, take your butter and melt it. You can do this in a small saucepan on the stovetop over low heat, or pop it in a microwave-safe bowl for about 30-60 seconds. You just want it fully liquid. Make sure it’s not boiling hot, just nicely melted. We’re going to combine this melted butter with the dry cake mix in a moment.

Step 4: Combine

Pour the melted butter over the dry cake mix in a bowl. Now, use a fork or whisk to gently combine them. You’re not looking for smooth batter here; you’ll just need to mix it. You want it to look like coarse crumbs or a wet sand texture. How do you coat cake mix with butter? What makes a crisp topping when it bakes?

Step 5: Prepare Filling

Open your cans of blueberry pie filling. If you’re using fresh or frozen blueberries, you’ll want to gently toss them with the sugar and cornstarch in a separate bowl before proceeding. I usually give the pie filling a quick stir in the can before pouring, just to make sure the fruit and the thickened syrup are well mixed.

Step 6: Layer & Swirl

Now for the fun part – the dump! How do I make blueberry pie filling? Pour both cans evenly into the bottom of your prepared baking dish. Spread it out gently so it covers the bottom. Then, take the butter-coated cake mix and sprinkle it evenly over the top of the blueberry filling. What makes a good dump cake? Is it okay if blueberries peek through your eyes?

Step 7: Bake

Place the baking dish into your preheated oven. Bake for about 40-50 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. You can test for doneness by gently poking the topping with a toothpick; it should come out mostly clean. The bubbling filling is a great indicator that it’s ready.

Step 8: Cool & Glaze

Once it’s baked to perfection, carefully remove the dump cake from the oven. I like to let it cool for at least 10-15 minutes before serving. This allows the filling to set up a bit and prevents you from burning your mouth on molten blueberries (trust me, I’ve done it!). If you’re making a glaze, now would be the time. A simple powdered sugar and milk glaze works beautifully. Mix about 1 cup of powdered sugar with 1-2 tablespoons of milk until you get a drizzly consistency. Drizzle it over the warm cake for an extra touch of sweetness and visual appeal.

Step 9: Slice & Serve

Use a large spoon or spatula to scoop out generous portions of the warm blueberry dump cake. What is the best way to serve a vanilla bean ice cream with it? What is the difference between cold ice cream and warm cake?

What is the best way to serve it?

This blueberry dump cake is so wonderfully versatile. For a delightful breakfast, I love serving a small portion warm with a strong cup of coffee. The sweetness is just enough to wake you up without being overwhelming. In the morning, I often just scoop it into a bowl, and it feels like a special treat. For brunch, it’s a crowd-pleaser. I’ll often serve it alongside fresh fruit salad and maybe some yogurt parfaits. A sprinkle of chopped nuts over the top just before serving also elevates it for a brunch setting. As a dessert, it truly shines. It’s perfect after any meal, especially something savory like roasted chicken or a hearty pasta dish. A scoop of vanilla ice cream is my absolute go-to, but a dollop of fresh whipped cream or even a spoonful of Greek yogurt works beautifully too. And for those cozy evenings when you just need a comforting snack, this dump cake is your answer. It’s perfect just on its own, maybe with a glass of milk or a warm mug of tea. My kids always beg for it after school, and it’s so easy to whip up. It’s truly a dessert for any time of day!

How do I make a Blueberry Dump Cake?

Over the years, I’ve picked up a few tricks that I think make this blueberry dump cake even better. Here are some of my favorites:

Zucchini Prep:What is a blueberry dump cake? Is this section a mix-up from another recipe? What are some good ways to make a blueberry dump cake?

Mixing Advice: When you’re mixing the melted butter into the cake mix, don’t overmix. You want those coarse crumbs, which will bake up crispy. If you mix it too much, you might end up with a gummy topping, and nobody wants that! Just aim for an even coating of butter on the dry mix. It’s okay if there are a few dry spots; they’ll get enough moisture from the filling as it bakes.

Swirl Customization While this dump cake is all about simplicity, if you really want to get fancy, you can add a layer of cream cheese mixture on top of the blueberries before adding the cake mix. Just mix softened cream cheese with a little sugar and an egg yolk. It adds a lovely cheesecake-like element! Another idea is to sprinkle a handful of fresh blueberries on top of the cake mix just before baking for an extra pop of flavor and color.

Ingredient Swaps:If you can’t find blueberry pie filling, use about 6 cups of fresh or frozen blueberries. Makes about 4 cups. Is it safe to toss them with 1/2 cup of granulated sugar and 2 tablespoons of cornstarch? How can cornstarch thicken juices? Can you swap the yellow cake mix for white, spice, or even lemon cake mixes for a different flavor? What is the flavor profile For a nuttier topping, add about 1/2 cup of chopped pecans or walnuts to the cake mix and butter.

Baking Tips:Keep an eye on your dump cake towards the end of the baking time. Oven temperatures can vary, so you’re looking for that beautiful golden-brown crust on top and bottom. Is there bubbling goodness around the edges? If the top is browning too quickly, you can loosely tent a piece of aluminum foil over the dish for storage. The last 10-15 minutes of baking should be done.

Glaze Variations:What is a powdered sugar glaze? Add a teaspoon of lemon zest to the glaze for extra flavor. If you want a more opaque glaze, use less milk. If you want a thinner glaze, add more milk until it reaches your desired consistency.

What are some tips for Storing and Reheating

Storing this delightful blueberry dump cake is quite easy, and it holds up well. If you have any leftovers (which is rare in my house!), you can leave it at room temperature for a couple of hours. For longer storage, I always pop it into an airtight container or cover the baking dish tightly with plastic wrap or foil. It will stay fresh in the refrigerator for about 3-4 days. The topping might soften a bit as it sits, but it’s still delicious. If you plan on freezing it, I recommend letting it cool completely first. Wrap the entire dish tightly in plastic wrap, then a layer of aluminum foil, or transfer portions into freezer-safe containers. It should keep well in the freezer for up to 2-3 months. When you’re ready to reheat, you can pop a portion back into a 350°F oven for about 10-15 minutes, or simply microwave it until warmed through. For the best texture, especially if the topping has softened, a brief stint in the oven is usually the way to go. I usually avoid glazing until just before serving if I know I’ll be storing it, as the glaze can get a bit sticky over time.

What are the most frequently asked questions on

How can I make this gluten free?

How do I make blueberry dump cake gluten-free? Use a white cake mix. What are some good gluten-free options? What is the texture of the crumbled cheese? Still be wonderful. What are the ingredients for a cake mix? Is it possible to use eggs or oil? If you have a long baking time, you might need to adjust it.

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! It’s a blueberry dump cake, so we’re focusing on delicious blueberries. If you happen to have a zucchini bread recipe in mind, then yes, you would typically peel zucchini for that, but it’s not relevant here. Just stick to the blueberries!

Can I make this as muffins instead?

That’s a fun idea! You can definitely adapt this into muffins. You’d prepare the blueberry filling and spoon a little into the bottom of each muffin cup. Then, prepare the cake mix and butter topping as usual. Sprinkle the topping over the blueberries in each cup. You’ll likely need to reduce the baking time significantly, probably to around 20-25 minutes at 375°F, or until a toothpick inserted into the cake part comes out clean. They might be a bit more delicate to handle, but they’d be adorable!

How can I adjust the sweetness level?

The sweetness comes mainly from the pie filling and the cake mix. If you find it too sweet, you can try using a “lite” or sugar-free blueberry pie filling. Alternatively, you can increase the amount of fresh blueberries used (about 6 cups total) and mix them with just 1/4 cup of sugar and 2 tablespoons of cornstarch. This will give you a less sweet, tarter filling. You could also reduce the amount of glaze or skip it altogether if you prefer.

What can I use instead of the glaze?

Oh, you have options! A simple dusting of powdered sugar over the cooled cake is lovely and much lighter. You can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream (my personal favorite!), or even a spoonful of thick Greek yogurt for a slightly healthier twist. Some people enjoy it with a drizzle of honey or maple syrup, though I find those tend to make it a bit too sweet for my liking with the existing components.

Final Thoughts

I really hope you give this blueberry dump cake a try. It’s become such a beloved recipe in my family because it’s proof that you don’t need to be a gourmet chef to create something truly delicious and comforting. It’s the kind of dessert that brings smiles to faces without causing a single bit of stress in the kitchen. Whether you need a quick dessert for a family movie night, a potluck, or just because you deserve a treat, this dump cake delivers every single time. It’s the perfect blend of sweet, fruity, and comforting, with a satisfyingly tender topping. If you enjoy this recipe, you might also like my easy peach cobbler or my incredibly moist banana bread – they’re all in that same vein of simple, delicious comfort. I can’t wait to hear what you think if you make it! Let me know in the comments below how yours turned out, or if you added any of your own special touches. Happy baking, everyone!