The Ultimate Blueberry Dump Cake: Easy, Delicious, and Budget-Friendly

Have you ever craved a warm, comforting dessert but dreaded the hassle of complicated baking? This blueberry dump cake recipe is your answer! With minimal effort and maximum flavor, this blueberry cake recipe easy method transforms simple pantry staples into a bakery-worthy treat. Making this dessert at home saves money, allows you to control ingredients, and guarantees a fresh, gooey, berry-filled cake that's perfect for family gatherings, potlucks, or a simple weeknight indulgence. No mixer required—just dump, bake, and enjoy!

Ingredients List

    • 2 cans (21 oz each) blueberry pie filling
    • 1 box (15.25 oz) yellow cake mix (or white cake mix)
    • ½ cup (1 stick) unsalted butter, melted
    • ½ cup chopped pecans or walnuts
    • 1 teaspoon vanilla extract
    • Optional: 1 teaspoon cinnamon for extra warmth

For the Topping:

    • Vanilla ice cream or whipped cream
    • Fresh blueberries for garnish
    • Optional: Lemon zest for brightness

Timing / Cooking Schedule

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

This dessert is faster than most from-scratch cakes and requires zero hands-on time during baking. You can prepare it while dinner cooks and have a warm dessert ready when you finish eating.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray. This ensures easy serving and prevents sticking.

Step 2: Layer the Blueberry Filling Pour both cans of blueberry pie filling directly into the prepared baking dish. Spread evenly with a spatula, ensuring the bottom is fully covered. This creates a juicy, fruity base that soaks into the cake.

Step 3: Add the Cake Mix Sprinkle the dry cake mix evenly over the blueberry layer. Do not stir! The magic of this blueberry dump cake recipe happens when the dry mix absorbs the butter and fruit juices during baking.

Step 4: Drizzle Butter and Add Toppings Drizzle the melted butter evenly across the top of the cake mix, covering as much surface area as possible. Sprinkle chopped nuts and cinnamon (if using) on top. The butter helps the cake mix form a golden, crispy crust.

Step 5: Bake to Perfection Bake for 45-50 minutes until the top is golden brown and the edges are bubbling. The center should look set, not wet. Let it cool for 5-10 minutes before serving warm with ice cream.

Nutritional Information

Per serving (serves 8):

    • Calories: 385
    • Protein: 3g
    • Carbohydrates: 58g
    • Fat: 16g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, use gluten-free cake mix. Substitute vegan butter and dairy-free cake mix for a plant-based dessert.

Flavor Variations: Try mixing blueberry with cherry pie filling for a mixed berry twist. Use lemon cake mix instead of yellow for a citrusy kick.

Meal Prep: Assemble the dump cake up to 24 hours ahead and refrigerate unbaked. Add 5-10 minutes to baking time if starting from cold.

Cookware Tips: Dark pans brown faster—reduce oven temperature by 25°F. Glass dishes work beautifully for even heat distribution.

Common Mistakes to Avoid

Mistake 1: Stirring the Layers Never mix the cake mix with the fruit! The layered structure is essential for proper texture. Stirring creates a soggy mess instead of a crispy top.

Mistake 2: Skipping the Butter Coverage Ensure every bit of dry cake mix gets butter. Dry spots won't bake properly and remain powdery.

Mistake 3: Overbaking Watch the edges carefully. Once they bubble vigorously and the top is golden, it's done. Overbaking dries out the cake.

Mistake 4: Using Cold Butter Melted butter distributes evenly; cold butter clumps and leaves dry patches.

Storage / Leftovers Tips

Store leftover blueberry cake recipe easy portions covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen overnight as the cake absorbs more fruit juices.

For reheating, microwave individual portions for 30-45 seconds or warm the entire dish covered with foil at 300°F for 15 minutes. The cake regains its gooey texture beautifully.

Freezing works well too—wrap portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. This blueberry dump cake recipe makes excellent make-ahead dessert for busy weeks or unexpected guests, ensuring you always have a homemade treat ready to serve.