Effortlessly Delicious: The Ultimate 4-Ingredient Blueberry Dump Cake Recipe
Craving a delightful homemade dessert but short on time and energy? Look no further than this incredibly simple 4-ingredient Blueberry Dump Cake! This beloved recipe redefines “easy baking” by requiring minimal effort and no fancy equipment. With a base of luscious blueberry pie filling, a generous layer of fresh blueberries, a dry cake mix, and pats of butter, this one-pan wonder comes together in minutes and bakes into a warm, bubbly, and irresistibly golden treat. It’s the perfect fuss-free dessert for potlucks, family gatherings, or a sweet weeknight indulgence.
Why This Blueberry Dump Cake Recipe is a Must-Try
The beauty of a dump cake lies in its incredible simplicity and the delightful results it yields. This blueberry dump cake recipe is arguably one of the easiest blueberry desserts you’ll ever make, proving that gourmet flavors don’t require complex techniques. Forget about sifting flour, whisking wet ingredients, or dirtying multiple mixing bowls. All you need are four basic ingredients: canned blueberry pie filling, a box of yellow cake mix, cold butter, and a handful of fresh blueberries. The process is exactly as its name suggests – simply “dump” each ingredient into a 9×13 inch baking dish and let your oven do the rest.
As it bakes, a magical transformation occurs. The butter melts into the dry cake mix, creating a rich, golden, and slightly crisp topping that perfectly complements the warm, bubbling blueberry base. The outcome is a dessert similar to a classic blueberry cobbler, but with a uniquely fluffy, cake-like crust that’s incredibly satisfying. Whether you’re a novice baker or a seasoned pro looking for a low-fuss option, this recipe hits all the right notes for a quick and easy dessert. It’s ideal for last-minute potlucks, weeknight treats, or when you just need a comforting sweet without the stress. Let’s dive into how you can create this amazing dessert with minimal effort!
Simple Ingredients for Your Blueberry Dump Cake
The beauty of this recipe truly lies in its minimal ingredient list. You’ll be amazed at the rich, comforting flavor you can achieve with just a few pantry staples. Each ingredient plays a crucial role in creating the perfect balance of sweetness, tang, and texture. Below are the star components of our delightful blueberry dump cake. For precise measurements and step-by-step instructions, be sure to check out the printable recipe card at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient helps in mastering this simple dessert, and allows for creative twists!
- BLUEBERRY PIE FILLING: This is the sweet, gooey heart of our dump cake. We recommend using two standard 15.75-ounce cans (totaling 31.5 ounces) of store-bought blueberry pie filling for ultimate convenience. The thick, pre-sweetened filling ensures a consistent and delicious base. While this recipe highlights blueberry, don’t hesitate to experiment! Cherry pie filling, apple pie filling, or even peach pie filling can create equally delightful dump cakes, transforming this into a versatile go-to dessert.
- CAKE MIX: A standard-sized (15.25 ounce) box of yellow cake mix is our secret weapon for a fluffy, golden topping. It’s important to remember that you only need the dry cake mix itself – no eggs, oil, or water as you would for a traditional cake batter. The dry mix will absorb the melting butter and the moisture from the fruit filling, baking into a tender, cake-like crust. While yellow cake mix provides a classic flavor, a white cake mix or even a vanilla cake mix would also work beautifully. For a subtle citrus hint, a lemon cake mix could be an adventurous and tasty alternative!
- FRESH BLUEBERRIES: These vibrant little berries add a wonderful burst of tartness and freshness that beautifully contrasts with the sweetness of the canned pie filling. We typically use about 1 ½ to 2 cups of fresh blueberries scattered over the top. If fresh blueberries are out of season or unavailable, frozen blueberries are a fantastic substitute. There’s no need to thaw them beforehand; simply sprinkle them directly over the cake mix layer. Some recipes suggest tossing fresh blueberries in sugar, but we prefer the natural variation in flavors for a more dynamic taste profile. You can also skip the fresh blueberries entirely if you prefer, relying solely on the pie filling.
- BUTTER: High-quality butter is essential for achieving that desirable golden, slightly crispy crust. We recommend using ½ cup of cold, salted butter. Cold butter is much easier to slice into thin pats, which is crucial for even distribution. Uniformly spreading the butter pats over the dry cake mix is the key to preventing any powdery, unbaked spots. As the butter melts, it saturates the cake mix, ensuring it bakes up into a perfect topping. The salted butter also helps to balance the sweetness from the blueberry pie filling, adding a subtle depth of flavor. If you only have unsalted butter, a tiny pinch of salt sprinkled over the top along with the butter pats can achieve a similar effect.
How to Make This Easy Blueberry Dump Cake
These step-by-step photos and detailed instructions are here to guide you through making this incredibly simple recipe. For a convenient printable version with all measurements and instructions, scroll down to the Recipe Card at the bottom of this post.
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Ensuring your oven is at the correct temperature before placing the dish in is crucial for even baking.
- Spread the pie filling: Evenly spread the entire contents of the blueberry pie filling cans into the bottom of a 9×13 inch baking dish. Use a spatula to make sure it forms a relatively flat, consistent layer. This will be the sweet and juicy base of your dump cake.
- Sprinkle with cake mix: Open the box of yellow cake mix and sprinkle it evenly over the blueberry pie filling layer. Aim for full coverage across the entire surface. This dry mix will transform into the cake-like topping.
- Add butter pats: Slice your cold salted butter into very thin pats. Distribute these pats evenly over the entire top surface of the dry cake mix. It’s important to cover as much of the cake mix as possible to ensure even browning and to prevent any dry, powdery spots. Hint: Using cold butter makes slicing much easier and cleaner than softer butter. You can also grate cold butter over the top for an even finer distribution.
- Top with fresh blueberries: Scatter your fresh (or frozen) blueberries evenly over the butter and cake mix layer. These will add an extra burst of fresh fruit flavor and a beautiful color.
- Bake to perfection: Place the dish in your preheated oven and bake for approximately 30 minutes. The dump cake is ready when the topping is beautifully golden brown, and the blueberry filling is visibly bubbling around the edges. If you notice any small patches of dry cake mix during the last few minutes of baking, you can quickly add a few more thin pats of butter to those spots and continue baking for a bit longer until fully moistened and browned.
- Rest before serving: Once baked, remove the dump cake from the oven and allow it to rest for at least 15 minutes before serving. This crucial resting period gives the hot blueberry filling time to cool slightly and set, preventing it from being overly runny when you scoop into it. This allows the flavors to meld beautifully and ensures a perfect consistency.
Frequently Asked Questions & Expert Tips
To maintain its freshness and deliciousness, store any leftover blueberry dump cake in an airtight container, or simply cover the baking dish tightly with plastic wrap. It will keep well in the refrigerator for up to 5 days. When ready to enjoy again, you can gently reheat individual servings in the microwave or warm the entire dish in the oven until heated through.
Absolutely! This blueberry dump cake freezes beautifully. Ensure the cake has completely cooled to room temperature. Then, wrap it a few times in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. To thaw, transfer it to the refrigerator overnight. Reheat the thawed cake in a 350°F (175°C) oven until it’s warmed through and bubbling.
Yes, that’s one of the best things about dump cakes! While blueberry is fantastic, you can easily swap the blueberry pie filling for other canned fruit fillings like cherry, apple, peach, or even a mixed berry blend. The method remains the same, opening up a world of easy dessert variations!
This usually happens if the butter wasn’t distributed evenly enough. To prevent this, ensure your butter pats cover as much of the dry cake mix as possible before baking. If you notice any dry spots towards the end of the baking time, simply add a few extra thin slices or small chunks of butter directly onto those powdery areas and bake for another 5-10 minutes until they’ve melted and absorbed.
Absolutely! For an extra layer of flavor and texture, consider sprinkling about ½ cup of chopped pecans or walnuts over the cake mix layer before adding the butter. A pinch of cinnamon or nutmeg mixed with the dry cake mix can also enhance the warm, comforting flavors of the blueberry. These small additions can elevate your dump cake experience!
Serving Suggestions for Your Perfect Dump Cake
This blueberry dump cake is incredibly versatile and tastes fantastic whether served warm, at room temperature, or even chilled. The choice truly comes down to your personal preference! For an unparalleled experience, we highly recommend enjoying it warm, fresh out of the oven. A generous scoop of creamy vanilla ice cream melting over the warm, fruity cake creates an irresistible contrast of temperatures and textures. Alternatively, a dollop of freshly whipped cream, a sprinkle of powdered sugar, or a light dusting of cinnamon can also elevate this simple dessert. It’s the perfect sweet ending to any meal, a crowd-pleasing addition to a potluck, or a comforting treat on a cozy evening.
Explore More Easy Dump Cake Recipes
Once you fall in love with the simplicity and deliciousness of dump cakes, you’ll want to try them all! Here are some other fantastic dump cake variations to inspire your next easy baking adventure:
- Apple Dump Cake
- Pineapple Dump Cake
- Peach Cobbler Dump Cake
- Caramel Apple Dump Cake
- Cherry Pineapple Dump Cake
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Blueberry Dump Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 31.5 ounce blueberry pie filling two 15.75 ounce cans
- 15.25 ounce yellow cake mix
- ½ cup salted butter cold
- 1-2 cups fresh blueberries optional
Things You’ll Need
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13×9 baking dish
Before You Begin
- We used a standard-sized (15.25 ounce) box of yellow cake mix. You only need the dry cake mix itself, not the additional ingredients on the back of the box because we are not preparing it.
- Fresh or frozen blueberries can be added to the top of the dump cake prior to baking. They add a touch of tartness to contrast with the sweet canned pie filling. Some recipes toss the fresh blueberries in sugar, but we prefer the variation in flavors. You can also skip the blueberries. We used about 1 ½ cups fresh blueberries over this dump cake.
- You want to make sure you evenly distribute your butter pats on top of the dry cake mix, this way you don’t end up with powdery cake after it’s been baked. Salted butter helps level out the sweetness from the blueberry pie filling.
- For best results, use cold butter as it is much easier to slice into thin, even pats, which is essential for uniform coverage and baking.
- Allow the cake to rest for 15 minutes after baking to allow the filling to set and prevent it from being too runny when serving.
Instructions
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Preheat the oven to 350°F (175°C).
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Spread the entire contents of the blueberry pie filling into the bottom of a 9”x13” baking dish, creating an even layer.
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Sprinkle the dry yellow cake mix evenly over the pie filling layer, ensuring good coverage.
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Slice the cold salted butter into very thin pats and arrange them evenly over the entire top of the dry cake mix. Cover as much of the surface as possible.
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Evenly scatter the fresh (or frozen) blueberries over the butter and cake mix layer.
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Bake for 30 minutes, or until the topping is golden brown and the blueberry filling is visibly bubbling around the edges. If any dry cake mix spots remain, add a few more butter pats and bake for an additional 5-10 minutes.
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Allow the dump cake to rest for 15 minutes before serving. This cooling time helps the blueberry filling to set slightly and prevents it from being too runny.
Expert Tips & FAQs
- Store leftover blueberry dump cake in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or oven if desired.
- To freeze, wrap the fully cooled dump cake several times in plastic wrap and then in a layer of aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
- For a richer topping, you can add 1/2 cup of chopped nuts (like pecans or walnuts) over the cake mix layer before the butter.
- Ensure butter is evenly distributed to avoid dry spots in the topping. Grating cold butter can help achieve this.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.