A dump cake is one of the easiest desserts you'll ever make. It's as simple as opening a couple of cans of pie filling and sprinkling cake mix on top. Once baked, this blueberry dump cake recipe is much more like a fruit cobbler than a cake. Rather than rise like a traditional cake, the fruit on the bottom is warm and gooey and the cake mix and butter layer on top becomes a crisp crust. Flavor this berry dump cake with vanilla extract as written or try a splash of almond or coconut extract instead.
Why Is it Called Dump Cake?
A dump cake gets its name from the method used to assemble it. There's no stirring or mixing bowls required! Simply "dump" the ingredients into your baking dish without stirring. Start with the fruit filling, then sprinkle on boxed cake mix, and finally, top with pats of cold butter.
Blueberry Dump Cake Ingredients
Head to your pantry for all the ingredients you need to make this quick dessert.
- Canned Blueberry Pie Filling: You'll need two cans of blueberry pie filling. The canned pie filling contains the fruit, sweetener, and the thickener. Do not use canned blueberries in juice or the texture will be too thin.
- Cake Mix: Our Test Kitchen recommends using yellow cake mix for this recipe but it's also great with white cake mix, lemon cake mix, or even chocolate cake mix. There's no need to prepare the batter, you'll sprinkle it on the pie filling as is.
- Butter: Any type of butter will work but we recommend cold, unsalted butter.
How to Serve Dump Cake
This blueberry dump cake recipe is best served warm from the oven or at room temperature. Serve it on its own or top it with homemade whipped cream, vanilla ice cream, or yogurt. We don't recommend serving dump cake chilled as the texture can change.
Ingredients
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2 (21 ounce) cans blueberry pie filling
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1 teaspoon vanilla (optional)
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1 package 2-layer-size yellow cake mix
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3/4 cup butter, sliced into 24 pats
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Vanilla ice cream (optional)
Directions
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Preheat oven to 350°F. Pour pie filling into a 3-quart rectangular baking dish. Stir in vanilla (if using) and spread evenly in dish.
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Evenly sprinkle dry cake mix over the blueberries.
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Arrange pats of butter evenly over the cake mix. Bake for 40 to 50 minutes or until golden brown and bubbly. Serve warm or at room temperature. If desired, serve with ice cream.
Nutrition Facts (per serving)
| 508 | Calories |
| 25g | Fat |
| 69g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 508.1 | |
| % Daily Value * | |
| Total Fat 24.8g | 32% |
| Saturated Fat 10.9g | 54% |
| Cholesterol 30.5mg | 10% |
| Sodium 592.7mg | 26% |
| Total Carbohydrate 69g | 25% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 18.9g | |
| Protein 4.4g | 9% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0.7mg | 1% |
| Calcium 102.5mg | 8% |
| Iron 2.1mg | 12% |
| Potassium 73.5mg | 2% |
| Fatty acids, total trans 0.6g | |
| Vitamin D 0IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 2.6g | |
| Aspartic acid 0.2g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 4.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 2125kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 52.9mcg | |
| Glutamic acid 1.4g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 12.6mg | |
| Manganese, Mn 0.4mg | |
| Niacin 2.2mg | |
| Phosphorus, P 168.5mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.2g | |
| Proline 0.5g | |
| Retinol 95.2mcg | |
| Selenium, Se 8.8mcg | |
| Serine 0.2g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.7mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 396.7IU | |
| Vitamin A, RAE 99mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2.3mcg | |
| Water 56.2g | |
| Zinc, Zn 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
