Name: Blueberry Dump Cake With Cake Mix
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 (21 oz) cans blueberry pie filling (or 4 cups fresh/frozen blueberries tossed with 1/2 cup sugar + 2 tbsp cornstarch); 1 box yellow or white cake mix; 1/2 cup (1 stick) unsalted butter, melted or sliced into thin pats; Optional: 1/2 cup chopped nuts, 1/2 cup shredded coconut, or 1 tbsp cinnamon sugar for topping

Why You’ll Love This Recipe

This recipe is all about simplicity—you literally “dump” the ingredients together and let the oven do the work. It requires only a handful of pantry staples, making it a budget-friendly dessert that’s perfect for potlucks, family gatherings, or last-minute entertaining. The combination of tart blueberries and sweet buttery cake topping is irresistible, especially when served warm with ice cream or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Canned blueberry pie filling (or fresh/frozen blueberries tossed with sugar and cornstarch)
Yellow or white boxed cake mix
Unsalted butter, melted or sliced into thin pats
Optional: chopped nuts, shredded coconut, or cinnamon sugar for topping

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread blueberry pie filling evenly in the bottom of the dish.
Sprinkle the dry cake mix evenly over the fruit layer. Do not stir.
Drizzle melted butter evenly over the cake mix (or place thin slices across the top to cover as much as possible).
Add optional toppings like nuts or coconut, if desired.
Bake for 40–45 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving. Serve warm with ice cream or whipped cream.

Servings and timing

Serves 10–12 people.
Prep time: 5 minutes
Cook time: 40–45 minutes
Total time: 50 minutes

Variations

Use a lemon or butter pecan cake mix for extra flavor.
Swap blueberry filling for cherry, peach, or apple pie filling.
Add a layer of cream cheese cubes between the fruit and cake mix for a cheesecake-style twist.
Sprinkle cinnamon sugar on top before baking for extra warmth.
Make it nutty with chopped pecans, walnuts, or almonds.

Storage/Reheating

Store leftover dump cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds or warm larger portions in the oven at 325°F (160°C) until heated through. Freeze for up to 3 months; thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use fresh blueberries instead of pie filling?

Yes, toss fresh blueberries with sugar and cornstarch to create a thickened filling before layering.

Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid excess liquid.

Do I need to stir the ingredients together?

No, just layer them—dump cakes work best when left as is.

What type of cake mix works best?

Yellow or white cake mix is classic, but lemon, butter pecan, or French vanilla work wonderfully too.

Can I make this recipe dairy-free?

Yes, use dairy-free butter alternatives or margarine.

Does this need to be refrigerated?

Yes, store leftovers in the refrigerator to keep them fresh.

Can I prepare it ahead of time?

Yes, assemble it and refrigerate unbaked for up to 24 hours. Bake just before serving.

Can I make this in a slow cooker?

Yes, cook on low for about 2–3 hours until set and golden on top.

How do I know when it’s done?

The top should be golden brown, with bubbling fruit around the edges.

What can I serve with dump cake?

Vanilla ice cream, whipped cream, or a drizzle of custard complement it perfectly.

Conclusion

Blueberry Dump Cake with Cake Mix is the ultimate easy dessert, combining convenience with irresistible flavor. With just a few ingredients and almost no prep, you can have a warm, comforting treat that feels homemade and indulgent. Whether for a family dinner, a potluck, or just because, this dump cake is sure to become a go-to favorite.