The first time I made this blueberry dump cake, I had exactly five minutes before guests arrived and absolutely zero patience for a fussy dessert.
It turned out golden, bubbling, and ridiculous — in the best possible way.
If you want a crowd-pleasing dessert with minimal fuss, this recipe is your shortcut to a homemade classic.
This version balances the canned convenience of pie filling with a buttery, crisp cake topping and an optional burst of fresh blueberries for texture.
It’s quick, forgiving, and perfect for potlucks, weeknight dinners, or when you forgot to bring dessert.
Why You’ll Love This Recipe
- Fast: ready to the oven in under 10 minutes.
- Minimal equipment: one baking dish, one measuring cup, one spoon.
- Crowd-friendly: serves a lot with little effort.
- Flexible: add spices, swap fillings, or make it gluten-free.
The texture is what makes a dump cake sing: a spoonful of jammy blueberry filling beneath a loosely bunched, buttery cake top that bakes into crunchy edges and soft nooks. The contrast between the bubbling fruit and the golden, slightly crisped cake mix is addictive. Add a scoop of vanilla ice cream and you’ll get hot-and-cold contrasts that feel utterly indulgent without any heavy lifting.
“Absolutely loved it — my family ate the whole pan in one night. Easy, foolproof, and so tasty!” — Sarah, reader
Key Ingredients
Blueberry pie filling (2 cans, 21 oz each)
Canned blueberry pie filling gives you thick, syrupy fruit with consistent sweetness and texture every time. I like to use a quality brand with whole berries rather than a puree — the berry pieces hold up better under the cake topping.
Yellow cake mix (1 box, 15.25 oz)
The dry cake mix is the magic shortcut that forms the crisp, golden crust without any mixing. A standard yellow mix yields a buttery, slightly sweet top; look for a mix without too many added pudding mixes if you want a lighter crumb.
Unsalted butter (1 stick, melted)
Butter is essential for browning and flavor. Melted unsalted butter poured over the dry mix creates the patchy, biscuit-like top that bakes into crunchy islands. Unsalted gives you better control over salt; add a pinch if desired.
Optional: vanilla, cinnamon, fresh blueberries
Vanilla adds depth and rounds out the sweetness. Cinnamon gives warmth and complexity. Fresh blueberries add pops of fresh acidity and texture — especially nice if the canned filling is very sweet.
- 2 cans (21 ounces each) blueberry pie filling
- 1 box (15.25 ounces) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon ground cinnamon (optional)
- 1 cup fresh blueberries (optional)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or non-stick spray so the dump cake doesn’t stick.
Pro Tip: Rub a stick of butter across the corners and sides — it browns nicer than spray.
Visual cue: The dish should look evenly coated but not greasy.
Step 2: Add the blueberry layer
Spread the blueberry pie filling evenly in the dish.
If using fresh blueberries, sprinkle them over the pie filling for extra bursts of flavor.
Pro Tip: Use the back of a spoon to level the filling; an even layer helps the cake topping bake uniformly.
Visual cue: You want a glossy, even fruit layer with no deep wells.
Step 3: Add warming spices (optional)
For a warm, comforting touch, sprinkle a pinch of cinnamon over the blueberries. This step is optional but elevates the flavor.
Pro Tip: A light dusting goes a long way — too much cinnamon can compete with the fruit.
Visual cue: A soft, even brown dusting across the berries.
Step 4: Top with dry cake mix
Sprinkle the dry yellow cake mix evenly over the blueberry layer, covering it completely. Do not stir or mix.
Pro Tip: Break any clumps in the mix with your fingers for an even top; clumps can leave uncooked pockets.
Visual cue: The entire fruit layer should be hidden under a dry, even dusting of cake mix.
Step 5: Drizzle with butter and vanilla
Stir the vanilla extract into the melted butter, then drizzle it over the cake mix. Try to coat the surface as evenly as possible so the mix gets pockets of butter for browning.
Pro Tip: Pour in lines or small streams moving across the dish; avoid dumping all the butter in one spot.
Visual cue: The cake mix will darken slightly where the butter touches it — that’s perfect.
Step 6: Bake and set
Bake the dump cake for 40 minutes at 350°F (175°C). Then let it cool for 10 minutes to allow the filling to set for easier serving.
Pro Tip: You’ll know it’s ready when the top is golden-brown and you see bubbling along the edges.
Visual cue: Bubbling fruit around the edges and a fragrant, caramelized aroma.
Expert Tips for Success
- Use canned pie filling for consistency: Homemade blueberry compotes are lovely, but canned pie filling is thicker and often has added starch that keeps the filling from running too thin. If you make your own, cook it until it’s glossy and thickened first.
- Avoid over-buttering the top: Too much butter will make the topping greasy instead of crisp. Aim for even, moderate coverage so the cake mix can toast and form small islands.
- Pick the right dish: A 9×13-inch metal pan conducts heat faster than glass, producing crisper edges. If using glass, add 5 minutes to the bake time and watch the top so it doesn’t over-brown.
- Fresh berries vs. canned: Adding a cup of fresh blueberries gives texture contrast. If your fresh berries are small and sweet, you can reduce one can of pie filling and mix them with a single can for a lighter result.
- Check for bubbling: The most reliable doneness signal is the fruit bubbling at the edges. If the top is golden but no edge bubbling appears, give it another 5–10 minutes.
- Serve warm with something cool: This dessert shines with a scoop of vanilla ice cream or a dollop of whipped cream. The hot filling and cold cream are a classic pairing that elevates the simple cake.
- Make-ahead tip: You can assemble the dish, cover it tightly, and refrigerate for up to 8 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
- Texture control: For more cookie-like top texture, press the cake mix down lightly in places before drizzling butter. For a looser topping, leave the mix more airy and uneven.
Storage & Freezing
Refrigerator: Let the cake cool completely to room temperature before covering. Store in an airtight container or cover tightly with foil for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds, or rewarm a large piece in a 325°F (160°C) oven for 8–12 minutes until heated through.
Freezer: Freeze cooled slices wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. For best texture, flash-freeze slices on a tray for 1–2 hours before bagging so they don’t stick together.
Thawing and reheating: Thaw overnight in the refrigerator. Reheat slices in a 325°F oven for 12–18 minutes or microwave for 40–60 seconds, depending on size. Add a minute or two under the broiler for a refreshed, crisper top — watch carefully to avoid burning.
Make-ahead and bake-from-frozen: You can assemble the unbaked cake, cover, and freeze. To bake from frozen, add 10–15 minutes to the bake time and tent with foil if the top begins to brown too quickly.
Variations & Substitutions
- Mixed Berry Dump Cake: Swap one can of blueberry filling for cherry or strawberry filling, or use a combination of mixed berry and blueberry for more complexity. Add lemon zest to brighten the flavor.
- Gluten-free option: Use a gluten-free yellow cake mix — many store brands perform similarly in a dump cake format. Check that the pie filling has no wheat-based thickeners.
- Lower-sugar swap: Use one can of sugar-free blueberry pie filling and add a tablespoon of orange juice concentrate or honey to balance flavors. Note that sugar-free fillings can be thinner; reduce any added liquid elsewhere.
- Boozy boost: Stir a tablespoon of bourbon or orange liqueur into the melted butter before drizzling for a grown-up depth. Bourbon pairs especially well with blueberries and vanilla.
- Crunch topping: Sprinkle ½ to ¾ cup rolled oats or roughly chopped pecans over the cake mix before drizzling the butter for a streusel-like texture.
Frequently Asked Questions
Q: Can I use fresh blueberries only instead of canned pie filling?
A: Yes, but fresh berries will release more juice and the filling may be looser. Cook fresh berries with 2–3 tablespoons sugar and 1 tablespoon cornstarch over medium heat until thickened, cool slightly, then use as your fruit layer for a firmer result.
Q: What if my topping is still raw after 40 minutes?
A: If the top looks pale or the cake mix feels powdery, continue baking 5–10 minutes more. If the fruit hasn’t bubbled, the oven may be cooler than expected — use an oven thermometer and check temperature calibration.
Q: Can I make this in a smaller pan?
A: Yes, but reduce baking time and check frequently. A smaller, deeper pan will require more time and risks the top over-browning before the center heats through. Consider covering loosely with foil midway if browning too quickly.
Q: How do I get a crispier topping?
A: Use slightly less melted butter and make sure it’s distributed in thin streams to create isolated crisped pockets. Baking in a dark metal pan also encourages crisper edges.
Q: Is this suitable for potlucks and travel?
A: Absolutely. Transport in the baking dish, covered snugly with foil. If serving later, reheat briefly on-site or serve at room temperature with a container of whipped cream to add before serving.
Final Thoughts
This blueberry dump cake is the definition of comfort food made simple.
It’s forgiving, fast, and delivers that homey, bakery-style finish without the fuss.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a quick reference and a version with minimal ingredients, see the helpful take on this idea at 3-Ingredient Blueberry Dump Cake – Pumpkin ‘N Spice.
If you want another classic approach and reader-tested tips, this Blueberry Dump Cake Recipe on Allrecipes is a great companion resource.
Blueberry Dump Cake
Ingredients
For the cake
- 2 cans 21 oz blueberry pie filling Canned filling gives thick, syrupy fruit with consistent sweetness.
- 1 box 15.25 oz yellow cake mix Dry mix creates the crisp, golden crust without any mixing.
- ½ cup unsalted butter, melted Melted butter adds flavor and helps the topping crisp up.
- 1 teaspoon vanilla extract (optional) Enhances sweetness and flavor.
- ½ teaspoon ground cinnamon (optional) Adds warmth and complexity.
- 1 cup fresh blueberries (optional) Provides texture and fresh acidity.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Spread the blueberry pie filling evenly in the dish and sprinkle fresh blueberries if using.
- Optional: Sprinkle cinnamon over the blueberries for added warmth.
- Sprinkle the dry yellow cake mix evenly over the blueberry layer, covering it completely.
- Stir the vanilla extract into the melted butter and drizzle it over the cake mix evenly.
Baking
- Bake the dump cake for 40 minutes, then let it cool for 10 minutes before serving.
