This Blueberry Dump Cake is an easy 3 ingredient dessert recipe that the whole family will enjoy! it’s similar to a cobbler and perfect when topped with vanilla ice cream or whipped cream.
This Blueberry Dump Cake recipe is definitely one you’re going to want to hold onto! Dump cans are the best because you pretty much just dump everything into a dish and bake! Plus they usually don’t require more than a handful of ingredients.
What’s In It?
This delicious dessert recipe is made with blueberry pie filling, boxed cake mix, and salted butter! You could use a homemade filling recipe, if you’d like, or simply just grab a couple of cans at the grocery store!
I used a French Vanilla cake mix, but I’ve made it with white cake mix and yellow cake mix before too. Spice Cake would also be a great option if you’re making it in the fall months!
How To Make It
The beauty of dump cakes is how easy they are to make! Just 4 steps and you’ll be pulling this yummy dessert out of the oven in less than an hour!
- Dump the pie filling gets poured into the baking dish that’s been coated with non-stick cooking spray.
- Sprinkle the dry cake mix on top of the pie filling.
- Top the cake mix with butter. You can melt the butter or cut it into even slices (like I do) and cover the top of the cake mix with it.
- Bake the cake until the top is golden brown and the pie filling is bubbling through around the edges of the baking pan.
Absolutely! Just follow the same steps as you would if you were baking and cook for 2 hours on high or 4 hours on low.
Simply pop it back in the oven at 350 degrees F for 10 minutes.
Of course, try making this recipe with your favorite pie filling flavor! I highly recommend Strawberry Dump Cake and you can even experiment with the cake flavors too!
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Blueberry Dump Cake
- 9×13-inch baking dish
- 2 (21 oz.) cans blueberry pie filling
- 1 box cake mix preferably yellow or white
- ½ cup salted butter sliced
- Preheat the oven to 350°F and grease a 9×13-inch pan with cooking spray.
- Dump the pie filling into the baking sheet and spread out to the edges.
- Sprinkle the dry cake mix over the top of the strawberry filling as evenly as possible.
- Slice the butter into thin slices and place evenly over the top of the cake mix.
- Bake for 40 to 45 minutes until the cake is golden brown.
- Serve warm or room temperature with ice cream and whipped cream.
- Slow Cooker Directions: Coat the inside of your slow cooker with non-stick cooking spray, then assemble the ingredients the same way you would in the baking dish. Bake on high for 2 hours or low for 4 hours.
- How To Reheat: Just pop it back in the oven for about 10 minutes to nuke it in the microwave for 30 seconds. You can also enjoy this dish at room temperature!
- Melted Butter: Feel free to melt the butter and pour it over the top of the cake mix instead of using butter slices.