This 5-ingredient blueberry dump cake recipe is made with fresh blueberries, blueberry pie filling, lemon zest, yellow cake mix, and butter.
If you're looking for an easy, crowd-pleasing dessert that requires minimal effort, look no further. For an extra special touch, serve this delicious dessert warm with a generous scoop of vanilla ice cream.
This is very similar to a blueberry cobbler with a sweet and salty cookie-like crust. The blueberry pie filling provides a sweet, fruity base that pairs perfectly with the fresh blueberries and lemon zest. The boxed yellow cake mix is then sprinkled over the top, followed by thin slices of butter, creating a crispy and buttery topping.
The beauty of this recipe lies in its simplicity. You can whip it up in no time, and it's versatile enough to be served on any occasion.
- Easy dessert - Dump cakes are made by dumping all of the ingredients into a baking dish with little effort.
- Simple ingredients - Fresh produce and baking ingredients.
- Plenty to share - This is a great recipe for special occasions such as Easter, Mother's Day, Father's Day, or the 4th of July.
- blueberry pie filling - find canned pie filling at the grocery store in the baking aisle
- fresh blueberries - or thawed frozen berries
- lemon zest - fresh lemon zest
- yellow cake mix - a box of cake mix
- butter - salted butter cut into thin slices (¾ cup)
See the recipe card for quantities.
Preheat the oven to 350ºF (176°C) degrees.
Coat the inside of a 9x13 baking dish with nonstick cooking spray.
Pour both cans of blueberry pie filling into the prepared baking dish, spreading it out evenly.
Top the pie filling with fresh blueberries, spreading evenly.
Top the berries with fresh lemon zest.
Tip: When you add each ingredient, evenly distribute them to create a nice, even layer.
Sprinkle the dry cake mix evenly over the blueberries.
Evenly distribute the thin butter slices over the top of the cake mix.
Tip: I cut the stick of butter into 40 slices for even coverage. If you prefer, you can use melted butter instead and evenly pour it over the top of the cake mix.
Bake for 50-60 minutes or until the cake mix becomes golden brown. Cool for at least 10 minutes before serving.
Serve warm or at room temperature with a scoop of ice cream.
Serve this delicious cake with a scoop of homemade vanilla ice cream or homemade whipped cream.
- Pie filling: This blueberry version is only the start. Use any canned pie filling. Try a different flavor of fruit pie filling, such as cherry pie filling or apple pie filling, for a twist on the classic recipe. Bookmark my cherry dump cake recipe.
- Cake mix: Swap out the yellow cake mix for a white cake mix, or try a chocolate cake mix for a richer flavor.
- Berries: Substitute the fresh berries with another type of berry, such as raspberries or blackberries. You can also use frozen berries that have been thawed and drained of any excess moisture.
- Lemon zest: You can skip this if needed. It brightens up the flavor of the berries, but you might not miss it.
- Lemony: For a more intense lemon flavor, add fresh lemon juice to the berries and use a lemon cake mix instead of yellow.
- Nuts: Add chopped nuts, such as pecans or walnuts, to the top of the cake for added texture and crunch.
- Toppings: Top the warm cake with a drizzle of caramel sauce or a dollop of whipped cream for an extra decadent treat.
- 9x13 baking dish - I use a casserole dish with a lid for easy transport and storage.
- Cooking spray - To coat the baking dish.
- Silicone spatula - To smooth out the pie filling and scrape out every last ounce of filling from the cans.
To store leftover blueberry dump cake, allow it to cool to room temperature, then cover the baking dish. Store it in the refrigerator for up to three days. The cake crust may become soggy over time.
If you prefer to store the cake for a longer period, you can freeze it for up to two months. To freeze, allow the cake to cool completely, then wrap it tightly with plastic wrap and aluminum foil or place it in an airtight container. When you're ready to serve, thaw the cake in the refrigerator overnight before reheating it in the oven or microwave.
Yes, it is recommended to refrigerate dump cake. The fruit filling and cake mix contain perishable ingredients that can spoil if left at room temperature for too long.
Yes, dump cake is more like a fruit cobbler and less like a cake. It has a gooey filling with a cookie-like crust.
5-Ingredient Blueberry Dump Cake
- 2 cans blueberry pie filling (21-ounce each)
- 2 cups blueberries
- 1 tablespoon lemon zest (about 1 medium-sized lemon)
- 15.25 ounces boxed yellow cake mix
- 1.5 sticks salted butter cut into thin slices (¾ cup)
- Preheat the oven to 350ºF (176°C) degrees.
- Coat the inside of a 9x13 baking dish with nonstick cooking spray.
- Pour both cans of blueberry pie filling into the prepared baking dish, spreading it out evenly. Top with fresh blueberries and lemon zest.
- Sprinkle the dry cake mix evenly over the blueberries.
- Evenly distribute the thin butter slices over the top of the cake mix.
- Bake for 50-60 minutes or until the cake mix becomes golden brown. Cool for at least 10 minutes before serving. Serve warm or at room temperature with a scoop of ice cream.
Tell me what easy dump cake recipes you'd like to see next.
- Wash your hands thoroughly with soap and water before handling any ingredients.
- Ensure that all the ingredients are fresh and have not passed their expiration dates.
- If using fresh blueberries, rinse them thoroughly under running water and remove any stems or leaves before using them in the recipe.
- If using canned blueberry pie filling, check the expiration date and ensure that the can is not dented, bulging, or leaking.
- Did you know raw flour and baking mixes are not ready-to-eat? They should be fully baked before being consumed.