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Blueberry Dump Cake Recipe

Blueberry Dump Cake

A fuss-free, crowd-pleasing dessert that combines juicy blueberries with a buttery topping, perfect for busy weeknights or last-minute gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the dump cake
  • 1 can 21 oz can blueberry pie filling
  • 1 box 15.25 oz box yellow cake mix
  • ½ cup unsalted butter, melted 1 stick
  • 1 cup fresh or frozen blueberries optional, for extra fruitiness
  • ½ tsp ground cinnamon optional
  • Vanilla ice cream or whipped cream for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Spread the blueberry pie filling evenly across the bottom of the dish. If using extra blueberries, sprinkle them over the pie filling.
  3. Sprinkle the dry cake mix evenly over the blueberries. Do not stir—this is a dump cake, after all!
  4. Drizzle melted butter over the cake mix, ensuring it covers as much surface area as possible.
  5. Sprinkle cinnamon (if using) lightly over the top for a warm, aromatic touch.
Baking
  1. Bake for 35–40 minutes or until the top is golden brown and bubbly.
  2. Let it cool for 10 minutes before serving with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

This cake is best served warm with a cold scoop of ice cream or a drizzle of caramel sauce. Leftovers can be stored in an airtight container in the fridge for up to 4 days.