Blueberry Dump Cake

This 4 ingredient blueberry dump cake comes together in one pan with fresh blueberries, blueberry pie filling, and a cake mix.

Why this recipe works

Blueberry dump cake is probably one of the easiest blueberry desserts to exist. Four basic ingredients – blueberry pie filling, yellow cake mix, butter, and fresh blueberries are all you need to get started. Simply dump each ingredient into a dish and bake until it’s golden brown and bubbling around the edges. Swoon.

This dump cake is similar to a blueberry cobbler with a fluffier topping simplified with a cake mix. So if you’re looking for a quick and easy dessert for a potluck, this cake checks each box plus some. You don’t even need mixing bowls! Let’s get started.

Fork dipping into a serving of Blueberry Dump Cake on a plate

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – We used a standard-sized (15.25 ounce) box of yellow cake mix. You only need the dry cake mix itself, not the additional ingredients on the back of the box because we are not preparing it. It’s pretty cool to see the magic of a dry cake mix with pats of butter on top work its magic in the oven.

BLUEBERRIES – Fresh or frozen blueberries can be added to the top of the dump cake prior to baking. They add a touch of tartness to contrast with the sweet canned pie filling. Some recipes toss the fresh blueberries in sugar, but we prefer the variation in flavors. You can also skip the blueberries. We used about 1 ½ cups fresh blueberries over this dump cake.

BUTTER – You want to make sure you evenly distribute your butter pats on top of the dry cake mix, this way you don’t end up with powdery cake after it’s been baked. Salted butter helps level out the sweetness from the blueberry pie filling.

How to Make Blueberry Dump Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 350°F.
Spread the blueberry pie filling into the bottom of a 9×13 baking dish.
Sprinkle the cake mix evenly over the pie filling layer.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Cold butter is much easier to work with than softer butter.
Top with fresh blueberries.
Bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
Allow dump cake to rest for 15 minutes before serving.

TIP – Allowing the dump cake to rest for a bit before serving it will give the blueberry filling time to cool just a bit so that it is not overly runny when you scoop into it.

Frequently Asked Questions & Expert Tips

How do you store blueberry dump cake?

Store the blueberry dump cake in an air-tight container, or covered with plastic wrap, in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to serve, if desired.

Can you freeze blueberry dump cake?

Yes, you can freeze the fully cooled dump cake. Wrap it a few times in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight. Reheat in a 350F oven until warmed through.

Serving Suggestions

Blueberry dump cake is great served warm, at room temperature, and even chilled. It all comes down to preference. It’s especially delicious when served warm with a scoop of vanilla ice cream in our opinion!

More Dump Cake Recipes

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