Description
Blueberry Dump Cake is a quick and easy dessert made with sweet blueberry filling and a buttery cake mix topping. Baked until golden and bubbly, it’s perfect for potlucks, weeknight treats, or beginner bakers looking for a no-fuss recipe.
Ingredients
- 2 cans (21 oz each) blueberry pie filling (or 4 cups fresh/frozen blueberries with 1/2 cup sugar and 2 tbsp cornstarch)
- 1 box (15.25 oz) yellow or white cake mix
- 1/2 cup (1 stick) unsalted butter, melted or thinly sliced
- Optional: 1 tsp lemon zest
- Optional: 1/2 tsp cinnamon or 1 tsp vanilla extract
- Optional toppings: 1/4 cup chopped nuts, shredded coconut, or oats
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread blueberry pie filling evenly in the dish. If using fresh or frozen blueberries, mix with sugar and cornstarch before adding.
- Sprinkle optional lemon zest, cinnamon, or vanilla extract over the blueberries for extra flavor.
- Evenly sprinkle dry cake mix over the fruit layer. Do not mix.
- Drizzle melted butter or lay thin slices of butter over the top to cover the cake mix as evenly as possible.
- Add optional toppings like chopped nuts, shredded coconut, or oats if desired.
- Bake for 40–45 minutes, until the top is golden brown and fruit is bubbly at the edges.
- Let cool slightly before serving. Enjoy warm with ice cream or whipped cream.
Notes
- Use more butter or spread evenly to avoid dry cake mix spots on top.
- Customize with lemon zest, vanilla extract, or spices for added depth.
- Use gluten-free cake mix for a gluten-free version.
- Great served warm, cold, or at room temperature.
- Can be frozen for up to 2 months; thaw and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
