Blueberry Dump Cake
A quick and easy dessert that combines blueberry pie filling with a buttery, crisp cake topping, perfect for potlucks or weeknight dinners.
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.
Notes
Serve warm with vanilla ice cream or whipped cream for a delightful contrast. Can be made ahead and refrigerated before baking.