Best Blueberry Dump Cake Recipe

Name: Best Blueberry Dump Cake Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: american
Ingredients: 1 15.25 oz box of yellow cake mix; 1 21 oz can of blueberry pie filling; 1 large (20 oz) can of crushed pineapple, drained; 1 cup fresh blueberries; 1/2 cup shredded sweetened coconut (optional); 1.5 sticks of butter (use as much needed to cover the cake)

Jump to Recipe

This delicious Blueberry Dump Cake Recipe is made with only 5 ingredients and is the most amazing buttery, decadent blueberry dessert ever! Once you make this easy one-pan dessert, you’ll understand (and hopefully agree with) my claim of “the Best Blueberry Dump Cake ever!”

The recipe is a hit at EVERY event I take it and needs to go on your “must-make” list.

Table of Contents

[hide]

The Best Blueberry Dump Cake Recipe

We had a family gathering at our house this weekend for the fourth of July. It was a super busy day, packed with activities. Homemade Strawberry Ice Cream was on the menu for our dessert, but by the time we needed to get the ice cream going, everyone was too tired to go to the trouble of making ice cream from scratch!

Luckily, I’d already bought the ingredients for a blueberry dump cake last month and just hadn’t gotten around to making it. I love dump cakes, so easy to make and based on the leftovers (no leftovers, lol) I am positive everyone loved this easy dessert as much as I do!

Look at all those blueberries! And that buttery, delicious cake!

Doesn’t it look amazing? (If you’re a Blueberry fan too, I have a handful of amazing blueberry desserts here to check out.)

What Exactly is a Dump Cake Anyway?

The basic concept of a dump cake is, as a time-saving recipe, you “dump” a few ingredients into a baking or casserole dish, bake it in the oven and the ingredients transform into a scrumptious dessert.

A dump cake can be made with a variety of ingredients, but most recipes are made with a boxed cake mix and some sort of pie filling, plus butter.

I make a cherry dump cake all the time, and it’s delicious too, but I’ve decided I like the blueberry version best. (The cherry version is made the same way as this blueberry dump cake, but with cherry pie filling instead of blueberry.) I have also made an easy peach cobbler dump cake as well, yum!

If you’ve never had a dump cake before, you’re really in for a treat! They’re super simple to make with hardly any prep time. The combination of the cake mix, butter, and fruit pie filling makes the cake decadent and delicious.

Blueberry Dump Cake Ingredients + Tips

(Ingredients at a glance, grab the full printable ingredient list w/ amounts and recipe instructions at the bottom of the post.)

Box of yellow cake mix | Any brand, as long as it is yellow cake.
Canned blueberry pie filling | My favorite is the Lucky Leaf Organic Blueberry Pie filling, but any blueberry pie filling will work, including homemade.
Can of crushed pineapple | Yes, you can leave this out, but the acidity of the pineapple really adds to the dessert.
Fresh blueberries | For that extra pop of blueberries on the top of the cake.
Butter | Salted.
Optional | Shredded sweetened coconut – If you don’t like coconut, you can leave it out.

How to Make a Blueberry Dump Cake

I’m not kidding when I say this amazing blueberry cake really is just dumping a few ingredients together in a pan and baking. The assembly takes all of 5 MINUTES!

Spread the blueberry pie filling on the bottom of your cake pan, and top with the crushed pineapple and a handful of fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit.
Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix.
Sprinkle the rest of the fresh blueberries on top of the cake mix.
Bake at 375 F for 40 to 45 minutes.

Pro Tips:

In the past, I’ve recommended melting the butter first and pouring it over the cake mix, but for superior results and better “butter coverage,” I now recommend slicing the butter and covering the cake mix, as shown in the photo above. The sliced butter technique just makes the dump cake turn out that much better! (No dry spots or cake powder.)
I recommend serving this dump cake warm with a scoop of vanilla ice cream. Something about the creamy sweet vanilla flavor that complements the blueberries and buttery cake topping perfectly!

blueberry dump cake in single serving dish

FAQ’s

Can I Use Frozen Blueberries In This Dump Cake Recipe?

This recipe is made using blueberry pie filling (that’s part of why it is so easy – you just dump the blueberry pie filling into the baking dish.) The pie filling is already sweetened. I do not recommend replacing the pie filling with frozen blueberries unless you add enough sugar to make the frozen blueberries as sweet as pie filling.

You definitely can use frozen blueberries in place of the extra fresh blueberries sprinkled on top. (You can also just leave out the extra blueberries as the ones sprinkled on top are more for presentation than flavor.)

Can This Dump Cake Be Frozen?

Yes, if you have any leftovers, they can be frozen.

You have two choices, freeze the entire cake or separate it into individual servings. If freezing the entire dump cake, I recommend defrosting the frozen dump cake in the refrigerator and then reheating the individual servings in the microwave. If you freeze individual servings, you can defrost them in the microwave at 50% power.

How Do I Store This Blueberry Dump Cake?

You can refrigerate the dump cake. It is also ok to cover with foil or plastic wrap and keep at room temperature for up to up to 24 hours. After that, I recommend putting it in the fridge or freezer.

What Blueberry Pie Filling Is Best For This Dump Cake Recipe?

Update! (5/2019) I made this dump cake three times in the last month for various events. (FYI, It was devoured each time!)

One thing to note when it comes to the blueberry pie filling… I had sent my hubby to the store for the ingredients. He wasn’t sure which blueberry pie filling to get me, so he bought a couple of different brands (including the Walmart store brand.) You couldn’t ask for a better way to taste test blueberry pie filling, lol.

The winner? The Lucky Leaf Organic Blueberry Pie filling was the hands-down winner for taste. (It looks like this, and you can find it at almost all retailers.)

Still wondering if this Blueberry Dump Cake Recipe is right for your event?

Here are just a few of the reviews posted over on Pinterest that might convince you:

Are these pictures making you drool just a little? I won’t keep you in suspense for the recipe any longer…

Items used and recommended in this post:

Pin this Blueberry Dump Cake Recipe here:

Pin this recipe for later

Pin it

Let us know what you think!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 25 reviews

Author: Jamie Sanders
Prep Time: 5
Cook Time: 45
Total Time: 50
Yield: 12 -ish servings 1x
Category: dessert
Method: oven
Cuisine: american

Print Recipe

Description

This delicious Blueberry Dump Cake Recipe is made with only 5 ingredients and is the most amazing buttery, decadent blueberry dessert ever! Sweet Blueberry pie filling topped with a crunchy buttery cake topping, severd with a scoop of vanilla ice cream. What’s not to love?

Ingredients

Units Scale

1 15.25 oz box of yellow cake mix
1 21 oz can of blueberry pie filling
1 large (20 oz) can of crushed pineapple, drained
1 cup fresh blueberries
1/2 cup shredded sweetened coconut (optional)
1.5 sticks of butter (use as much needed to cover the cake)

Instructions

Preheat oven to 375.
Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.)
Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries.
Evenly sprinkle the dry cake mix over the top of the fruit.
Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix. (you can melt the butter and drizzle it too, but I have found the results are best by slicing the butter.)
Sprinkle the rest of the fresh blueberries on top of the cake mix.
Bake for 40 to 45 minutes or until the cake topping is golden brown.

Check out the video below to see how easy this cake is to make!

Notes

Nutrition calculated on 12 servings, no ice cream.

Nutrition

Serving Size: 1/12 cake
Calories: 368
Sugar: 44
Fat: 12
Carbohydrates: 63
Fiber: 3
Protein: 2

Still hungry? You might also enjoy these easy desserts:

Strawberry Trifle

Easy Peach Cobbler

Easy Tres Leches Cake

Microwave Chocolate Lava Cake

Homemade Strawberry Jam

Easy Strawberry Jam Recipe with no Pectin.

Don't miss any more posts!

Follow along on:

Feedly, Bloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!

About the Author

Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.

79 Comments

Andrea says:

at

It was delish!

Lisa says:

at

All I can say is have mercy!! Serve warm with ice cream, there will be a moment of silence at the dinner table

Ruby says:

at

Is the Wal-Mart blueberry pie filling really that bad? If it is I will go to the store and get a different brand, I picked it up because the only other brand they had was quite a bit more expensive. I had planned on adding fresh blueberries and figured it wouldn’t matter, and then I read your comment as I was scouring recipes this evening looking for suggestions on including fresh berries.

1. Jamie Sanders says:
  
  at
  
  It’s not terrible, I didnt mean it to come off that way! (given the choice of walmart brand or nothing, I would definitely use it, because this dessert is soo good!) I made this 2 weekends in a row, so I was really able to compare. They are both delicious and by the empty dish at the end of the day, there were no complaints, lol. I just thought the lucky leaf brand had a better blueberry taste.
  
  1. Jamie Sanders says:
    
    at
    
    Also, given the choice, I frequently buy walmart brand, I would never had known if my hubby hadn’t bought both. (I even think walmart brand honey nut cheerios are better than the real cheerios. Thy are just crunchier somehow in the milk, lol)
2. Julie says:
  
  at
  
  I use fresh whenever possible but if I use a can, I add 1/2 tsp almond extract to them and stir it up. It takes the ‘can’ taste away
  
  1. Jamie Sanders says:
    
    at
    
    Great tip! I do think the walmart one just had more of a “can” taste.
Mary says:

at

I tried this out for church lunch. Everyone loved it! Asked me to bring it again. Thanks for this delicious recipe.

Eunice says:

at

This recipe sounds perfect for my church Singles Ministry. I usually cook a dinner with a dessert, but I need to set up 2 hours before the ministry starts. Do you eat the dump cake warm, room temperature or cold? Thank you for such a wonderful recipe.

1. Jamie says:
  
  at
  
  Usually room temp but only because it is made a few hours ahead. I have eaten it warm too, delicious either way!
  
April says:

at

Thank you for the recipe! My MIL lost her beloved dog suddenly this morning ( heart issues). She wanted to bury him on our property, so I was rushing to put together a meal for 7 so we could have a proper meal afterwards. This dump cake was a great comfort food option with only a quick trip to the store, and everyone enjoyed it very much. Definitely a keeper.

1. Jamie says:
  
  at
  
  Glad you liked the recipe, but I am so sorry to here about your mil’s dog. The same thing happened with my parrents beloved doggy, just a a few weeks ago.
  
Dee says:

at

I love cherry dump cake. I’ve made it since I was a kid. Recently I decided to change it up with apples and white cake mix… YUM! I just bought blueberry filling (and strawberry), and was looking around to see what else I could add. Coconut? Love it. I am super excited to try this! Thanks!

Jan says:

at

made this for the church pot luck and 4 different people asked for the recipe!

Jane A. says:

at

First dump cake recipe I’ve used where the cake batter actually baked! No cake “powder” still in the dish. For a lil punch, I added a little bit of leftover streusel topping I had from another dish, over the top of this recipe…but just a handful. Turned out wonderful. Thank you for finally getting a dump cake right!

Jessica says:

at

My husband isn’t a sweets eater but this is one of his favorites! He requests it pretty often!! Trying it out with some fresh dewberries today!

Amy Anderson says:

at

Looks absolutely delicious! Can’t wait to try it!

1. Jamie says:
  
  at
  
  Thanks, Amy!
  
Shirley says:

at

My families favorite dessert!

Cristine says:

at

Excellent.

Melissa says:

at

This was delicious!! So easy to make and everyone loved it.

nana lynn says:

at

I used to make this years ago. You can use any kind of fruit. My fave is peach. Its so easy. You can throw it together and its always a hit. I made the blueberry today for a brunch.

Kerry says:

at

Have you ever tried a lemon cake mix?

1. Jamie says:
  
  at
  
  no I haven’t, let us know if you try it.
  
Vinetta says:

at

Super easy and fast. I did sprinkle some sugar on the top after recommended time and baked for another 5 minutes. Topped it off with French vanilla ice cream and was a hit!

Debbie says:

at

Can you double this recipe and make it in one pan?

1. Jamie says:
  
  at
  
  I’m sure if you had a large enough pan you could. Not sure how much longer you would need to cook it though.
  
Cyndi says:

at

We make lots of Dump Cake varieties. “Black Forest” with chocolate cake & cherry pie filling; “Pina Colada” with extra coconut & pineapple; “Florida in a pan” (Citrus) with orange cake mix, lemon curd & mandarin oranges.

Tons more but that’s all I can think of (at the moment).

thbousson says:

at

One friend dislikes coconut and one nephew is allergic to pineapple. Can those be ommitted? What would be a good substitute? Thanks-

1. Jamie says:
  
  at
  
  You can omit the coconut and I’m not sure about substituting the pineapple. Maybe try cut up and drained mandarin oranges?
  
2. Patti says:
  
  at
  
  I think that a good substitute for the pineapple might be a can of whole berry cranberry sauce. It would need to be stirred well before adding.
  I make a very similar dumpcake using canned peach pie filling and whole cranberry sauce. I add a tsp of cinnamon to the dry cake mix. I also sprinkle some granulated sugar on top right before baking to give a crunchier top.
  
  1. Jamie says:
    
    at
    
    thanks, Patti!

The Most Delicious Blueberry Dump Cake Recipe Ever